Rich Entertainment Group (REG) operates a vast and dynamic collection of entertainment businesses dedicated to bringing friends and families together through unique and memorable experiences.
Our love of food is reflected in our many dining and hospitality operations, including WNY’s preferred caterer, Rich’s Catering & Special Events; your source for incredible wedding cakes and desserts for all occasions; and our collection of restaurants in Islamorada, FA, Kaiyo Grill & Sushi and Green Turtle Inn. We operate three minor league baseball teams, including the Buffalo Bisons, where we combine our passion for sports, entertainment and delicious food to create an affordable family experience at the ballpark. Celebrating WNY’s picturesque waterfront, we manage Canalside and Outer Harbor, which host a variety of arts, cultural, entertainment and fitness activities. The Travel Team, our esteemed full-service travel provider, delivers exceptional travel experiences to corporate, group and leisure customers around the world.
The many entities of REG are owned by Rich’s, a family-owned food company working in 100 locations globally with annual sales exceeding $4 billion.
To learn more, visit www.richentertainmentgroup.com.

KEY ACCOUNTABILITIES AND OUTCOMES

• Experience with a la carte, banquet and large volume cooking, meat temperatures, production of all sauces and compounds as well as cooking food in the appropriate manner such as poaching, sautéing, etc.; create a consistent finished product and high quality presentation
• Learn menus and recipes; read a recipe, picture what the finished product will look like, and accept responsibility for accuracy of the resulting work
• Ability to read multiple contracts at once and effectively prep them
• Prepare prep lists
• Ensure food safety: food is stored properly and at appropriate holding temperatures; maintain work area, including countertops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and health and work safety regulations
• If functioning in a lead capacity,
• Take responsibility for assigned employees in the absence of the Exec. Sous Chef or Sous Chef
• Effectively communicate and delegate work and ensure proper execution, including equipment training
• Working knowledge of food costs, inventory control systems and purchasing
• Flexible schedule including being on notice to change locations
• Front of the house presence when overseeing a station; carving in front of up to 1000 guests

KNOWLEDGE, SKILLS, AND EXPERIENCE

• Strong proven knowledge of all aspects of culinary arts and food service
• Exemplary leadership qualities, including leading by example, but also work well as part of a team and promote a team environment
• Positive and effective communication skills
• Skillfully use hand tools, machines and kitchen equipment
• Strong math skills calculate amounts of various products needed; measure ingredients with precision
• High School Diploma or equivalent
• Minimum 3 months experience as line cook and 3 months as pantry/prep cook
• 2 year culinary degree or 5 years cooking experience in restaurant / catering / banquet facility
• Culinary training
• Sanitation / safety training; ServSafe or comparable certification
• Part Time Position

Have demonstrated knowledge and experience in all aspects of culinary arts and food service with the ability to meet the high expectations of Rich’s standards in order to assist the kitchen in daily production wherever needed