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Assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Resolves operational issues. Performs quality checks on ingredients and prepared dishes. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. Supervises a small group of para-professional staff in an organizatio more...
The Pastry Sous Chef is responsible for the production and presentation of pastries and other baked goods. Assists the Executive Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being a Pastry Sous Chef requires 4-6 years of experience in the field or in a related area. Oversees the activities of the pastry staff in the absence of the Executive Pastry Chef. In addition, Pastry Sous Chef requires an understanding of federal, state, and local food sanitation regulations. May require a bachelor's degree. Typica more...
The Sous Baker/Pastry Chef is responsible for the production and presentation of pastries and other baked goods. Assists the Executive Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being a Sous Baker/Pastry Chef requires 4-6 years of experience in the field or in a related area. Oversees the activities of the pastry staff in the absence of the Executive Pastry Chef. In addition, Sous Baker/Pastry Chef requires an understanding of federal, state, and local food sanitation regulations. May require a bachelo more...
Responsible for the activities of banquet kitchen staff. Develops menus and ensures all meals are consistent with contracts. Monitors meal quality and guest satisfaction. May require a bachelor's degree or equivalent. Typically reports to a manager or head of a unit/department. Supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Typically requires 3-5 years experience in the re more...
Prepares and cooks menu items requested by guests for room service. Creates consistent quality food products and presentations. Receives orders, cooks food, and coordinates with room service servers to ensure order is delivered in a timely manner. May require a high school diploma or equivalent. Typically reports to a supervisor. Works under moderate supervision. Gaining or has attained full proficiency in a specific area of discipline. Typically requires 1-3 years of related experience. more...
Prepares, cooks and presents food to create consistent quality food products and presentations. Prepares food at an assigned buffet station according to customer requests and available ingredients. Keeps work area neat and clean, and maintains equipment used in food preparation. Engages with guests to create a positive experience. Requires a high school diploma or equivalent. Typically reports to a supervisor or manager. Works under moderate supervision. Gaining or has attained full proficiency in a specific area of discipline. Typically requires 1-3 years of related experience. more...
Responsible for all food preparation in a room or dining entity. Cooks meals based on established recipes or customer requests. Ensures meal quality and guest satisfaction. May require a high school diploma or equivalent. Typically reports to a supervisor. Works independently within established procedures associated with the specific job function. Has gained proficiency in multiple competencies relevant to the job. Typically requires 3-5 years of related experience. more...
Directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports t more...
The Buffet Station Chef - Casino may require a bachelor's degree or its equivalent. Prepares food at an assigned buffet station according to customer requests and available ingredients. Being a Buffet Station Chef - Casino typically reports to a supervisor or manager. Working as a Buffet Station Chef - Casino typically requires 1-3 years of related experience. May be entry level if some experience in the skill. Gains or has attained full proficiency in a specific area of discipline. Works under moderate supervision. more...
Ensures high quality customer service by cultivating relationships with VIP customers. Develops relationships with target guests to meet and responds to guests' needs. Plans and coordinates special events and promotions to attract new guests. Requires a bachelor's degree in area of specialty. Typically reports to a manager or head of a unit/department. Typically requires 2 to 4 years of related experience. Gains exposure to some of the complex tasks within the job function. Occasionally directed in several aspects of the work. more...
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