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- Ensuring products meet all recipes standards - Maintaining proper production levels- Knowledge of all applicable food preparation methods and measures - Knows and understands all cooking tools and measurement conversions - Communicating and maintaining proper staffing levels with daily volume- Insuring proper handling and storage of food items as per internal and Health Department standards - Maintaining integrity with food and labor controls - Has good interpersonal and communication skills - Understanding and following all policies and procedures- Relieving line cooks as needed- Making recommendations in ordering supplies - Ability to give direction, assign tasks, follow up with assigned tasks, coach for success and administer counseling of policy and procedural violations- Wiping counter areas, sinks and floors as required to maintain a clean safe working environment- Must show skills in garde manger, broiler, sauté stations, saucier, and large quantity cooking according- Providing personalized service and uses guests’ names when possible- Knowing and promoting current casino events and programs and can give guests directions to all casino areas
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Hollywood Casino at Kansas Speedway is currently looking for a Cook 3 to join our team. ESSENTIAL DUTIES AND RESPONSIBILITIES- Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of Red Carpet Customer Service to all guests and team members.- Follow recipes to prepare and/or cook food to meet departmental standards or as directed.- Measure and convert recipes without affecting quality.- Perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed.- Accepts direction during day to day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met.- Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness.- Basic knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.- Partner with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction. - Must be familiar with and have exposure to prep list.- Take inventories.- Exhibit basic knife skills, classic cuts and sharpening.- Assist in operation of other food and beverage venues as needed.- Attend all departmental and company training programs or meetings as directed.- Must adhere to regulatory, department and company policies.- Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards or as directed.- Perform all job duties in a safe and responsible manner.- Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.- Perform other job related and compatible duties as assigned.
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- Ensuring products meet all recipes standards - Maintaining proper production levels- Knowledge of all applicable food preparation methods and measures - Knows and understands all cooking tools and measurement conversions - Communicating and maintaining proper staffing levels with daily volume- Insuring proper handling and storage of food items as per internal and Health Department standards - Maintaining integrity with food and labor controls - Has good interpersonal and communication skills - Understanding and following all policies and procedures- Relieving line cooks as needed- Making recommendations in ordering supplies - Ability to give direction, assign tasks, follow up with assigned tasks, coach for success and administer counseling of policy and procedural violations- Wiping counter areas, sinks and floors as required to maintain a clean safe working environment- Must show skills in garde manger, broiler, sauté stations, saucier, and large quantity cooking according- Providing personalized service and uses guests’ names when possible- Knowing and promoting current casino events and programs and can give guests directions to all casino areas
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- Safe and efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc.- Commissary and/or main kitchen production of batch recipes, hot and cold food preparation work.- Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Hollywood Casino.- Maintain Board of Health sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guests’ consumption.- Display knowledge of all emergency procedures.- Communicate on a consistent basis with supervising chef, keeping them abreast of department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising chef immediately if kitchen and equipment are not in good, safe working order.- Work efficiently with co-workers in any kitchen environment.- Provide positive communication and use Red Carpet Service skills with every patron and co-worker.- Perform duties in a safe manner; report any potential safety hazards to management staff.- Perform any reasonable, temporarily assigned job duties outside the position’s job description where, in the Company’s judgment, those duties are necessary in the interest of efficiency, productivity, or guest service.
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- Safe and efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc.- Commissary and/or main kitchen production of batch recipes, hot and cold food preparation work.- Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Hollywood Casino.- Maintain Board of Health sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guests’ consumption.- Display knowledge of all emergency procedures.- Communicate on a consistent basis with supervising chef, keeping them abreast of department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising chef immediately if kitchen and equipment are not in good, safe working order.- Work efficiently with co-workers in any kitchen environment.- Provide positive communication and use Red Carpet Service skills with every patron and co-worker.- Perform duties in a safe manner; report any potential safety hazards to management staff.- Perform any reasonable, temporarily assigned job duties outside the position’s job description where, in the Company’s judgment, those duties are necessary in the interest of efficiency, productivity, or guest service.
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- Safe and efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc.- Commissary and/or main kitchen production of batch recipes, hot and cold food preparation work.- Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Hollywood Casino.- Maintain Board of Health sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guests’ consumption.- Display knowledge of all emergency procedures.- Communicate on a consistent basis with supervising chef, keeping them abreast of department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising chef immediately if kitchen and equipment are not in good, safe working order.- Work efficiently with co-workers in any kitchen environment.- Provide positive communication and use Red Carpet Service skills with every patron and co-worker.- Perform duties in a safe manner; report any potential safety hazards to management staff.- Perform any reasonable, temporarily assigned job duties outside the position’s job description where, in the Company’s judgment, those duties are necessary in the interest of efficiency, productivity, or guest service.
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- Ensuring products meet all recipes standards - Maintaining proper production levels- Knowledge of all applicable food preparation methods and measures - Knows and understands all cooking tools and measurement conversions - Communicating and maintaining proper staffing levels with daily volume- Insuring proper handling and storage of food items as per internal and Health Department standards - Maintaining integrity with food and labor controls - Has good interpersonal and communication skills - Understanding and following all policies and procedures- Relieving line cooks as needed- Making recommendations in ordering supplies - Ability to give direction, assign tasks, follow up with assigned tasks, coach for success and administer counseling of policy and procedural violations- Wiping counter areas, sinks and floors as required to maintain a clean safe working environment- Must show skills in garde manger, broiler, sauté stations, saucier, and large quantity cooking according- Providing personalized service and uses guests’ names when possible- Knowing and promoting current casino events and programs and can give guests directions to all casino areas
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- Ability to perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed- Accepts direction during day to day operations to ensure culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities are met- Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness- Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters and stem kettles- Bakes, roasts, broils, and stems meats, fish, vegetables, and other foods- Adds seasoning to foods during mixing or cooking- Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that food is cooked- Carves meats, portions food and serving plates, adds gravies and sauces, and garnishes serving to fill orders- Washes, peels, cuts and shreds vegetables and fruits to prepare them for use- Supports safety and accident prevention programs (non slip footwear, knife handling, and proper lifting)- Partners with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction- Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same- Performs all other related and compatible duties as assigned- Must be familiar with and have exposure to prep list- Must complete county health department class and attain certification- Assist in operation of other food and beverage venues as needed- Attend all departmental and company training programs or meetings as directed- Compile information, complete and submit reports as needed- Adhere to all company policies and procedures- Adhere to all gaming laws and regulations- Perform all job duties in a safe and responsible manner including keeping areas clean and free of safety hazards, debris, and litter- Meet department uniform, appearance, and grooming requirements- Any job duty needed to promote productivity in the efficient administration of business or any reasonable request made by your supervisor or management personnel
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- Ability to perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed- Accepts direction during day to day operations to ensure culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities are met- Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness- Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters and stem kettles- Bakes, roasts, broils, and stems meats, fish, vegetables, and other foods- Adds seasoning to foods during mixing or cooking- Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that food is cooked- Carves meats, portions food and serving plates, adds gravies and sauces, and garnishes serving to fill orders- Washes, peels, cuts and shreds vegetables and fruits to prepare them for use- Supports safety and accident prevention programs (non slip footwear, knife handling, and proper lifting)- Partners with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction- Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same- Performs all other related and compatible duties as assigned- Must be familiar with and have exposure to prep list- Must complete county health department class and attain certification- Assist in operation of other food and beverage venues as needed- Attend all departmental and company training programs or meetings as directed- Compile information, complete and submit reports as needed- Adhere to all company policies and procedures- Adhere to all gaming laws and regulations- Perform all job duties in a safe and responsible manner including keeping areas clean and free of safety hazards, debris, and litter- Meet department uniform, appearance, and grooming requirements- Any job duty needed to promote productivity in the efficient administration of business or any reasonable request made by your supervisor or management personnel
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- Safe and efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc.- Commissary and/or main kitchen production of batch recipes, hot and cold food preparation work.- Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Hollywood Casino.- Maintain Board of Health sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guests’ consumption.- Display knowledge of all emergency procedures.- Communicate on a consistent basis with supervising chef, keeping them abreast of department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising chef immediately if kitchen and equipment are not in good, safe working order.- Work efficiently with co-workers in any kitchen environment.- Provide positive communication and use Red Carpet Service skills with every patron and co-worker.- Perform duties in a safe manner; report any potential safety hazards to management staff.- Perform any reasonable, temporarily assigned job duties outside the position’s job description where, in the Company’s judgment, those duties are necessary in the interest of efficiency, productivity, or guest service.
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OVERVIEW:Penn National Gaming has thrilled and entertained guests since 1971 when it all began as a horse racing venue. From a single race track, we have grown to be one of the nation’s largest gaming companies, operating properties that offer broad and diverse gaming and pari-mutuel wagering experiences. PENN is dedicated to becoming the undisputed leader in guest service by offering Red Carpet experience for each and every guest.SUMMARY:Cook Level 3 is responsible to support the Sous Chef in the successful production of raw and/or cooked food products for culinary operations. Position will be engaged in the development of SOP’s advanced cooking styles and production for safe and efficient preparation of food utilizing various cooking techniques and equipment. Sign-On Bonus:Zia Park Casino is pleased to offer with this position a sign-on bonus totaling $250. The bonus will be paid in three separate payments after date of hire with Zia Park.Sign on Bonus Payment Schedule: • $50.00 – paid out in first 30 days of employment • $75.00 – paid out after 60 days of employment• $125.00 – paid out after 6 months of employment ESSENTIAL DUTIES & RESPONSIBILITIES:• Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc.• Assist with set up and operation of multiple outlets, coach Cook Level I and II for cross utilization of labor and upward mobility opportunities.• Produce Stocks, Soups, Sauces as part of preparation of daily food (meal period) service.• Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties.• Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest’s consumption. • Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.• Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. • Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.• Must work well under pressure, and meet multiple and sometimes competing deadlines.• Adhere to all corporate and local policies, procedures, and operating guidelines. • Must at all times demonstrate ethical and cooperative behavior with guests, co-workers and leadership.• Performs other duties as may be assigned by department and/or company management.SUPERVISORY RESPONSIBILITIES:• This position has no supervisory responsibilities.
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Hollywood Casino at Kansas Speedway is currently looking for a Cook 3 to join our team. ESSENTIAL DUTIES AND RESPONSIBILITIES- Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of Red Carpet Customer Service to all guests and team members.- Follow recipes to prepare and/or cook food to meet departmental standards or as directed.- Measure and convert recipes without affecting quality.- Perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed.- Accepts direction during day to day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met.- Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness.- Basic knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.- Partner with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction. - Must be familiar with and have exposure to prep list.- Take inventories.- Exhibit basic knife skills, classic cuts and sharpening.- Assist in operation of other food and beverage venues as needed.- Attend all departmental and company training programs or meetings as directed.- Must adhere to regulatory, department and company policies.- Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards or as directed.- Perform all job duties in a safe and responsible manner.- Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.- Perform other job related and compatible duties as assigned.
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- Provides fast, friendly, professional and responsive customer service to culinary team members and buffet guests. Greets, and makes welcome, each guest approaching their station- Maintains current and accurate information regarding food items (i.e., preparation techniques, seasonings, ingredients)- Prepares food items per guest order as required including, but not limited to, breakfast items, entrees and desserts according to guest request Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly in accordance with established health and safety standards- Slice, dice, chop and prepare raw products- Carve meats, portion food on serving plates, add gravies and sauces, and garnish plates as required- Wipes counter areas, sinks and floors as required to maintain a clean and safe work station- Maintains cleanliness of designated areas as directed in accordance with established health and safety standards- Maintains par levels of operating supplies and food product for each workstation obtaining replacement stock from warehouse inventory in accordance with procedure- Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures- Provides personalized service and uses guests’ names when possible- Knows and promotes current casino events and programs and can give guests directions to all casino areas
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- Provides fast, friendly, professional and responsive customer service to culinary team members and buffet guests. Greets, and makes welcome, each guest approaching their station- Maintains current and accurate information regarding food items (i.e., preparation techniques, seasonings, ingredients)- Prepares food items per guest order as required including, but not limited to, breakfast items, entrees and desserts according to guest request Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly in accordance with established health and safety standards- Slice, dice, chop and prepare raw products- Carve meats, portion food on serving plates, add gravies and sauces, and garnish plates as required- Wipes counter areas, sinks and floors as required to maintain a clean and safe work station- Maintains cleanliness of designated areas as directed in accordance with established health and safety standards- Maintains par levels of operating supplies and food product for each workstation obtaining replacement stock from warehouse inventory in accordance with procedure- Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures- Provides personalized service and uses guests’ names when possible- Knows and promotes current casino events and programs and can give guests directions to all casino areas
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- Responsible for all in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment by performing the following duties.- Responsible for preparation of all raw and cooked foods for line cooks as needed.- Responsible for cleaning and cutting garnishes for menu and line cooks.- Ensure the safety and security of employees and guests.- Prepare salads, dressings, canapés, and other cold dishes, sandwiches on short order or in quantities, prepare tea and coffee, slice cold meat and cheese and portion items.- Prepares, seasons and cooks soups, meats, vegetables, desserts and other food items for consumption by banquet guest.- Assembles food items according to banquet sheet guidelines and request.- Assist in the set-up of the assembly line for mass banquet production and service large groups of guest in a timely manner- Welcomes and interacts with guests and other team members with a genuine display of caring and friendliness.- Other duties as assigned.
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SUMMARYPerform duties to prepare, cook food and displays/plates foods as venue requires such as sauces, soups and other foods of medium and higher complexity. Assist in reaching profitability, guest satisfaction, work force strength and compliance goals. Provide instruction and guidance as necessary to Cook II’s, III’s and maintain a clean food preparation area.ESSENTIAL DUTIES AND RESPONSIBILITIESThis position is responsible for providing a high level of customer service and promoting a positive attitude to create a fun and entertaining experience for our guests and Cast members.- Check and ensure adequate supply of foods and seasonings are available for service.- Check that food is properly prepared for cooking and serving.- Prepare a wide variety of foods items of medium and higher complexity according to directions.- Have the ability to correctly work most cooking stations throughout the entire property and have working knowledge of all kitchen equipment.- Recommend adjusting cycles of menus based on food quantities and guest demand.- Ensure cleanliness of food preparation areas from start to finish.- Give assistance to Cooks II, III and Utility workers as required providing instruction and guidance as necessary.- Organize cooking and food storage areas.- Maintain walk-in coolers in accordance with Will County Department of Health Standards.- Follow safety rules and keep work area clean and orderly.- Create specials for outlets assigned to; utilizing both new and dated products.- Ensure sanitation guidelines are followed as directed by the local health department.- Ensure all products are correctly and accurately labeled, dated and stored in accordance with local health department and Company guidelines.- Open assigned outlets in a timely fashion as instructed by a Chef.- Communicate with guests, colleagues, and management in a polite, professional manner and always practice Red Carpet Service training.- Follow recipes to exact standards; follow recipes formulas, standards, cooking time, directions and quantities.- Attend scheduled meetings/classes/training as directed.- Lead by example and mentor fellow Cast Members at all times.- Report to Sous Chef at start of shift to receive instruction as to daily specials and menu changes.- Report any spoilage or shortage to Sous Chef immediately.- Direct line staff in absence of Sous Chef.- Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy.- Must be able to perform well under pressure meeting production schedules to ensure orders are fulfilled in a timely manner.- Assist in other areas of kitchen as instructed by Sous Chef.- Demonstrate abilities to meet performance expectations with Communications, Initiative/Problem Solving, Guest Service/Interpersonal Relations, Work Habits and Conduct, and Responsible Gaming/Business Ethics.- Must be able to grill (steaks and seafood), also be able to tell meat temperatures by touch.- Able to work a sauté station (pan sear fish, foie gras, poultry, making pan sauces).- Must be able to perform all knife cuts.- Set up mise en place as per posted instructions.- Assist in daily inventory of coolers and freezers.- Communicates station needs, waste and discrepancies with immediate supervisor.- Other duties as assigned.
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- Promote and maintain all steps of the Eye, hi, Goodbye program with each patron and employee you may come in contact with (eye contact, hi- greeting, goodbye as a departure).- Report to Sous Chef at start of shift to receive instruction as to daily specials and menu changes.- Supervise and direct line staff in absence of Sous Chef.- Set up mis en place as per posted instructions.- Report any spoilage or shortage to Sous Chef immediately.- Prepare recipe per standardized recipes and production sheets.- Must have knowledge of soups, sauces, quantity cooking, and proper food sanitation and handling.- Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy.- Must be able to perform well under pressure meeting production schedules to ensure orders are fulfilled in a timely manner.- Maintain work station in accordance with Hollywood Slots Standards and Maine Department of Health Standards.- Maintain walk-in coolers in accordance with HSAB Standards and ME Department of Health Standards.- Assist in other areas of kitchen as instructed by Sous Chef.- At completion of service put all perishable foods in covered containers and refrigerate.- Clean station and report to Sous Chef for closing instructions.- Maintain a consistent and regular attendance record.- Other duties may be assigned.- Answer routine questions from co-workers- Lead completion of daily tasks within the department or work unit- Interact with others when necessary to achieve desired outcomes
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- Promote and maintain all steps of the Eye, hi, Goodbye program with each patron and employee you may come in contact with (eye contact, hi- greeting, goodbye as a departure).- Report to Sous Chef at start of shift to receive instruction as to daily specials and menu changes.- Supervise and direct line staff in absence of Sous Chef.- Set up mis en place as per posted instructions.- Report any spoilage or shortage to Sous Chef immediately.- Prepare recipe per standardized recipes and production sheets.- Must have knowledge of soups, sauces, quantity cooking, and proper food sanitation and handling.- Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy.- Must be able to perform well under pressure meeting production schedules to ensure orders are fulfilled in a timely manner.- Maintain work station in accordance with Hollywood Slots Standards and Maine Department of Health Standards.- Maintain walk-in coolers in accordance with HSAB Standards and ME Department of Health Standards.- Assist in other areas of kitchen as instructed by Sous Chef.- At completion of service put all perishable foods in covered containers and refrigerate.- Clean station and report to Sous Chef for closing instructions.- Maintain a consistent and regular attendance record.- Other duties may be assigned.- Answer routine questions from co-workers- Lead completion of daily tasks within the department or work unit- Interact with others when necessary to achieve desired outcomes
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SUMMARYPerform duties to prepare and cook foods such as meats, entrees, soups and other dishes of medium complexity according to standard recipes. Transport, dish up, plate and present food products for menus to include various cooking methods, broiling, roasting, sauté, poaching, braising, boiling and ala minute cooking in order to assist in reaching profitability, guest satisfaction, workforce strength and compliance goals. Oversee activities of Cook III’s and maintain a clean food preparation area. ESSENTIAL DUTIES AND RESPONSIBILITIES- This position is responsible for providing a high level of customer service and promoting a positive attitude to create a fun and entertaining experience for our guests and Cast members.- Check and ensure adequate supply of foods and seasonings.- Check that food is properly prepared for cooking and serving.- Prepare foods items of medium complexity according to directions.- Have the ability to correctly work most cooking equipment.- Ensure cleanliness of food preparation areas.- Provide guidance to Cook III’s as necessary.- Follow safety rules and keep work area clean and orderly.- Break down workstations, clean and restock.- Have the ability to correctly work all cooking stations in your assigned work area.- Follow sanitation procedures as instructed by the local health department.- Open food service outlets in a timely fashion as instructed.- Communicate with guests, colleagues, and management in a polite, professional manner and always practice Red Carpet service training.- Perform other duties as assigned.ADDITIONAL DUTIES/JOB DIMENSIONSRegular attendance in conformance with the standards, which may be established by Hollywood from time to time, is essential to the successful performance of this position. Cast members with irregular attendance will be subject to Hollywood disciplinary action procedures up to and including termination of employment.
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- Promote and maintain all steps of the Marquee Service program with each patron and employee you come in contact with.- Effectively respond to Supervisor’s requests in all areas of customer interaction and customer concerns.- Assist preparing cold and hot food for buffet.- Follow written standardized recipes as well as spoken instructions for preparation.- Prepare stations prior to opening. Keep necessary items in stock at all times.- Prepare foods for all food service areas- Prepare ingredients and ready-to-cook items for use by Cook III in standard recipes.- Basic cooking of food items, including grilling baking, and frying.- Clean work station and keep it neat while servicing.- Prep food items (e.g., soups, vegetables, baking as needed, etc.) for daily use. Prep line for each meal. - Assist cooks with various tasks as needed, and provide cooks with needed items.- Prepare and plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy- Break down station at closing: perform general cleaning duties.- Employees may be required to perform duties outside of their normal job description where, in the Company’s judgment, it is necessary in the interest of efficiency, productivity or improved guest service.
