Deli Sous Chef - FT

Hard Rock Hotel & Casino Ottawa•Coconut Creek, FL

10d•Onsite

About The Position

Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits OUR COMMITMENT TO SERVICE: We don't have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home. You take a certain level of pride when you have an invited Guest in your home. You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn't just a part of our mission statement at Seminole Gaming; it's a commitment to each and every one of our current and future Guests.

Requirements

High School diploma or GED required.
Must adhere to the Seminole Tribe's policies and procedures.
The position requires multi-tasking with heavy emphasis on providing detailed, organized management of operational functions while being capable of working in an atmosphere where numerous interruptions may occur.
This positions requires a flexible schedule, including nights, weekends, and holidays.
Frequent lifting/carrying of weights over 25 pounds, reaching, stooping, squatting and bending.

Nice To Haves

Culinary Arts degree preferred
three (3) to five (5) years experience as a Sous Chef preferred
an equivalent combination of education and/or work experience.

Responsibilities

Assist with managing the food production area including recipes, staff, menus, preparation and presentation.
Monitor preparation of food items, adherence to recipes, staff functions and menu preparation to provide a positive guest experience.
Controls production levels in order to minimize waste.
Ensure all food is prepared in accordance with operation standards.
Assist other line employees with daily responsibilities.
Ensure that all food items are produced in accordance with established standards in respect to preparation, storage and accountability.
Ensure that production and storage areas are maintained in accordance with health department codes.
Maintain a clean, safe, hazard-free work environment within area of responsibility.