Major Food Group - Sous Chef - New Dining Concept

Hard Rock Hotel & Casino Ottawa•Hollywood, FL

41d•Onsite

About The Position

Major Food Group is partnering with Seminole Hard Rock Hotel & Casino Hollywood to bring a new dining experience to one of South Florida’s most dynamic destinations. Major Food Group was founded in 2011, when chefs Rich Torrisi and Mario Carbone joined forces with fellow New Yorker and like-minded entrepreneur Jeff Zalaznick. Their partnership took what began as an intimate, acclaimed destination in downtown Manhattan—Torrisi Italian Specialties—and turned it into a multifaceted global hospitality brand with a modern, celebratory approach to luxury lifestyle experiences. From classic steakhouses, to varying styles of Italian cuisine, to French bistros, Japanese brasseries, MFG operates a wide breadth of concepts and seeks to transcend traditional hospitality models by offering multi-dimensional, immersive experiences that are deeply rooted in, and inspired by relevant history and culture. We are now interviewing for fine dining Sous Chefs.

Requirements

Culinary degree required and a minimum of four (4) years of culinary experience along with two (2) years of kitchen supervisory experience or the equivalent combination of education and experience.
Training in Pastry, Garde Manger, Butchery, Bakery, Hot Production, Italian Cooking, A La Carte, Buffet, and Kitchen Artistry outlets required
A sound knowledge of Italian, American, and European style of cooking required.

Responsibilities

Under the direction of the Sous Chef, assists with preparation of food in assigned kitchen outlet, ensure a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount.
Under the direction of the Executive Chef, is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount.
Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures.
Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively.
Place & check food requisitions in accordance with menus.
Handle and follow up all incidents immediately, and report accurately
Train staff at lower levels and coach and direct employees to perform to Kitchen Operations.
Use correct techniques, procedures and recipes for preparing and cooking food.
Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations
Maintaining food cost to parameter given by the company.
Check food cost on a daily basis and ensure continual awareness of monthly food cost.
Develop and maintain high standards of hygiene within kitchens.
Keeping outlet ahead of HACCP standards
Ensure service is fast, fun, friendly, fresh, and focused.
Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times
Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication.
Demonstrate commitment to assisting in the development of Seminole Tribe members participating in the Tribal Career Development program and, when a Seminole Tribe member’s assignment falls within your direct area of responsibility, act as a personal mentor/career advisor to the Tribe Member and submit progress reports and information to the Director of Tribal Development.
Ensure prompt and discreet notification to appropriate management and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations.
Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate.
Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards.
Comply with all internal policies and procedures.
Performs other duties as assigned.