About Seminole Hard Rock Hotel & Casino Hollywood
Benefits & Perks:
- Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures.
- Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers.
- Prepares food that are to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.
- Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.
- Keeps work station neat and clean.
- Assists coworkers to ensure efficient operation of the line.
- This position operates in a working environment that is subjected to varying levels of heat and noise.
- At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery, knives, and choppers.
- Ability to review and comprehend recipes and other necessary documentation.
- Ability to determine if food items are cooked to proper specifications.
- Ability to efficiently and effectively move around work area.
- Ability to stock and retrieve all necessary food items and supplies.
- Ability to communicate with customers and all levels of employees.
- Must be flexible to work varying shifts and time schedules as needed.
- Have the ability to properly and safely operate equipment and machines used, but not limited to, are standard kitchen machines such as slicers, choppers, mixers, grinders, etc.
- Must be able to read and write English to decipher preparation lists and BEOs.
- Have knowledge of properly storing, rotating and maintaining products according to ServSafe standards. Maintain health department standards in regard to food preparation, labeling and storage.
- Keep production of food at an adequate level which does not result in excessive leftovers and waste.
- May perform other duties as assigned.
- Has a solid knowledge of cooking temperatures for degrees of done-ness, rare to well done and ability to execute to temperature.
- Has a solid knowledge of different produce/food preparation and knife skills i.e. dice, bronoise, julienne, batonette, chiffonade, slice, etc.
- Has a solid knowledge of cold sauces, dressings, emulsions, condiments, etc.
- Has a solid knowledge of cold food display and garnish i.e. fruit and cheese display, charcuterie, salads, etc.
- Has a solid knowledge of different produce/food preparation and knife skills ie.: dice, bronoise, julienne, batonette, chiffonade, slicing is a plus.
- Has a solid knowledge of meat identification and cookery ie.: various cuts of pork, veal, lamb, poultry, seafood and corresponding cooking techniques ie.: braising, grilling, roasting, pan frying, sauteeing is a plus.
- Has a solid knowledge of soup and sauce production and techniques ie.: demi, buerre blanc, creams, puree, gastrique, aioli, reduction, chowder, bisque.
- Ability to perform light baking, candying, reductions, glazes, marmalade, pickling, etc.
Work Environment:
- While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.
- The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
- Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.
Closing:
- Criminal Background Check
- Drug Screen
While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).