Days and Shifts: Flex
Associate Dining
*Eligible Employer for Public Student Loan Forgiveness as a U.S. federal, state, local or tribal government
Position Summary:
Under the supervision of the SECR Executive Sous Chef, ensure guests receive the highest quality levels of food when dining anywhere on the property.
Essential Duties and Responsibilities:
- Schedule all Sous Chefs, and oversee schedules for Culinary Supervisors and line employees for the outlet.
- Maintain composure on the line and produce at a high volume.
- Follow all recipes and ensure all shift staff does as well.
- Maintain Executive Chef mandated cost of goods sold, through proper utilization of product handling and costing skills.
- Oversee production for the individual outlet.
- Produce at every level in the F & B operation and assist when needed.
- Maintain all sanitation rules and regulations.
- Enforce the standards for the storage and handling of all food products.
- Maintain and execute operations within budgets.
- Write menus for restaurant concept.
- Keep all equipment in an as new state and ensure staff follows this standard.
- Conduct culinary training on a regular basis.
- Interview, review and handle employee issues in a timely manner.
- Check the quality of raw and cooked food products to ensure consistency and standards are met.
- Check the quantity and quality of received products.
- Record production and operational data on specified forms.
- Prepare and cooks food of all types, either on a regular basis or for special guests or functions.
- Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
- Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
- The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.
Contacts/Purpose of Contacts:
- Contact with associates to offer guidance in daily duties.
- Contact with the Executive Sous Chef and other managerial staff to ensure guests are receiving the best service possible.
Knowledge, Skills, and Abilities:
- Knowledge of food preparation methods and techniques.
- Knowledge of operation of food preparation equipment and machinery.
- Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slicers, knives, and dish machines.
- Knowledge of current industry trends and technology to help maintain company`s competitive edge.
- Skill in supervising and managing assigned staff.
- Skill in overseeing the preparation and quality of food.
- Ability to ensure the highest standard of quality and prompt service.
- Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner.
- Ability to work well under pressure.
- Ability to communicate effectively, both verbally and in writing.
- Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
- Ability to maintain confidentiality.
- Ability to work independently and meet strict time lines.
- Ability to make solid decisions and exercise independent judgment.
Physical Demands:
- Frequent use of hands, wrists, fingers associated with the preparation and cooking of food.
- Required to stand for extended periods of time.
- Frequent bending, stooping, reaching, and walking required.
- Normal auditory, visual acuity, and verbal communications skills.
- Occasionally lift and/or move up to 50 pounds.
Work Environment:
- Commercial production kitchen environment.
- Frequent walking and standing in a smoking environment and contact with the general public. Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino and constant machine and crowd noise.
- Exposure to heat, flame, steam and noise in a kitchen environment.
- Exposure to second hand smoke and a high noise level.
- Use of kitchen equipment such as stoves, ovens, boilers, fryers grills, and cutlery.
- Extended hours and irregular shifts may be required.
