Garde Manger 3 Lead

Four Winds Casinos Career Site•New Buffalo, MI

7d•Onsite

About The Position

Responsible for cold food production following established procedures and standards. Prepares all cold food products for assigned restaurants as prescribed by menus. Assists in development and execution of all recipes for all prepared food products. Controls quality presentation of all food products. Prepares, supplies and monitors the salad bar in the buffet. Maintains excellent kitchen hygiene conditions at all times. Ensures specs in all recipes and food apportionment are met. Monitors guest satisfaction. Breaks down, cleans and assembles various types of food service machinery associated with cold food production. Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. Works in a clean, sanitary, safe, and organized manner, abiding by all health and safety regulations. Maintains knowledge of all State Health Department regulations and adheres to all conditions and standards. Prepares, portions, and garnishes of all foods. Participates in departmental and venue meetings, facilitating the flow of pertinent information from management to employees. Keeps accurate records. Promotes an atmosphere of fun for all casino guests. Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times. Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts. Retains employees through involvement in training and development. Explains why we do things, in advance of doing them.

Requirements

High School diploma or G.E.D. preferred.
Two to four years experience in a large multi-outlet facility.
Strong organizational and interpersonal skills required.
This position requires a Level 4 Gaming License.
Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.
Ability to respond to inquiries from employees or guests.
Ability to communicate effectively in one-on-one and small group situations.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply common sense reasoning to variety of situations.

Responsibilities

Prepares all cold food products for assigned restaurants as prescribed by menus.
Assists in development and execution of all recipes for all prepared food products.
Controls quality presentation of all food products.
Prepares, supplies and monitors the salad bar in the buffet.
Maintains excellent kitchen hygiene conditions at all times.
Ensures specs in all recipes and food apportionment are met.
Monitors guest satisfaction.
Breaks down, cleans and assembles various types of food service machinery associated with cold food production.
Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.
Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
Works in a clean, sanitary, safe, and organized manner, abiding by all health and safety regulations.
Maintains knowledge of all State Health Department regulations and adheres to all conditions and standards.
Prepares, portions, and garnishes of all foods.
Participates in departmental and venue meetings, facilitating the flow of pertinent information from management to employees.
Keeps accurate records.
Creates an atmosphere of fun for all casino guests.
Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times.
Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts.
Retains employees through involvement in training and development.
Explains why we do things, in advance of doing them.