Expo

Hard Rock Hotel & Casino Ottawa•Orlando, FL

5d•Onsite

About The Position

The main responsibility of the Expo is to ensure orders are cooked in a timely fashion, so that all orders for a table are ready at the same time. The Expo must also ensure that once the food is cooked, servers run food to the table while it's warm and ready. The Expo is responsible for communication between the service and kitchen staff while ensuring the quality, accuracy, and timeliness of all orders. This role involves receiving and ordering products, making prep recipes and menu products to spec, and properly labeling, dating, covering, and refrigerating prepped items for the line. Duties include performing opening, closing, and side tasks such as setting up, stocking, and breaking down kitchen equipment and prep, line, and expo stations. Maintaining a clean and organized kitchen, line, expo, dish room, and back dock is essential. The Expo will also clean dishes, operate a dishwasher, practice safety and sanitation standards, have a sense of urgency, and recycle products. Responsibilities include reading items printed on order tickets or automated Kitchen Display Systems, assembling orders with double-checking product quality and specs, and possessing vast product knowledge. The role requires knowledge in handling re-cook, special prep, long ticket, and large party/voucher group procedures. The Expo must communicate professionally with co-workers and Front-of-the-House staff, acting as a liaison between the Heart-of-the-House and Front-of-the-House staff. This job description reflects the position’s essential functions and does not encompass all tasks that may be assigned.

Requirements

Performing duties which require bending & reaching
Lifting & transporting up to 100-pound containers, dish racks, and trashcans
Standing or moving, for up to 8+ hours
Ability to turn or twist body parts in a circular motion.
Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
Maintaining a well-groomed appearance (“having a plan”)
Following all uniform guidelines
Practicing all general safety & sanitation standards
Recycling products, where possible
Remaining calm in a hectic, fast-paced atmosphere
Demonstrating a high level of organization, attention-to-detail and a sense-of-urgency
Displaying a positive and outwardly friendly attitude toward guests and co-workers
Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, and bending) for extended periods of time.
Ability to sit for extended periods of time.
Ability to make repeating movements of the arms, hands, and wrists.
Ability to express or exchange ideas verbally and perceive sound by ear.
Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds.
Ability to turn or twist body parts in a circular motion.
Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.

Nice To Haves

Strong leadership and interpersonal skills – that can be factually verified by peers and prior supervisors
Can illustrate consultative skills and ability to work cross-functionally.
Exhibits excellent verbal and written communication skills
Demonstrates strong problem solving skills through ability to diagnose and develop recommended solutions.
Possesses the potential and aspiration to serve as a Hard Rock General Manager.

Responsibilities

Make sure the orders are being cooked in a timely fashion, so that all orders for a table are ready at the same time.
Make sure that once the food is cooked, servers run food to the table while it's warm and ready.
Communication between the service and kitchen staff while ensuring the quality, accuracy, and timeliness of all orders.
Receive and order products.
Make prep recipes and menu products to spec.
Properly labeling, dating, covering and refrigerating prepped items for the line.
Perform opening, closing & side duties: set up, stock, and break down all kitchen equipment and prep, line, expo stations.
Maintain a clean and organized kitchen, line, expo, dish room and back dock.
Clean dishes and operate a dishwasher.
Practice safety and sanitation standards.
Have a sense of urgency.
Recycle products.
Read items printed on order tickets or automated Kitchen Display System.
Assemble orders: double checking product quality and specs.
Have vast product knowledge.
Knowledge in handling all re-cook, special prep, long ticket, large party/voucher group procedures.
Communicate professionally with co-workers and Front-of-the-House staff.
Act as a liaison between the Heart-of-the-House and Front-of-the-House staff.