Outlet Sous Chef at Hard Rock Hotel & Casino Ottawa

Tampa, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Sep, 26

Salary

0.0

Posted On

21 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Supervision, Staff Scheduling, Menu Planning, Food Production Control, Sanitation Standards, Inventory Management, Guest Relations, Health Department Compliance, Waste Reduction, Team Leadership

Industry

Gambling Facilities and Casinos

Description

Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits Job Description: Under the direction of the Restaurant Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation. Supervises daily operations of kitchen. Essential duties include, but are not limited to: Responsible for scheduling employees. Consults employees on daily responsibilities, following their progress in completing tasks time-frame allotted to ensure proper production. Controls production levels in order to minimize waste and advising Chef of progress. Implements operations, standards and procedures established by Chef including sanitation, tasting of products and presentation. Ensure all food is prepared in accordance with operation standards. Interact with guest as much as possible to create a memorable experience Assist other line employees with daily responsibilities. Strive to eliminate over-production and over-purchasing. Ensure all food items are produced in accordance with established standards in respect to preparation, storage and accountability. Ensure that production and storage areas are maintained in accordance with city and state health department codes. Promotes positive public/employee relations at all times. Maintains a clean, safe, hazard-free work environment within area responsibility. Qualifications: Minimum of Four (4) to Five (5) years of experience working in a high volume kitchen required and at least One (1) year in a Sous Chef/leadership role preferred. Work Environment: Duties and responsibilities are typically performed in the back of house of the casino, which can be faced-paced with excessive noise. Also, there may be times where you will need to be on the Casino Floor or pass through this area. On the Casino Floor, you may be exposed to casino-related environmental factors including, but not limited to, second hand smoke and excessive noise. While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus. Native American Preference Policy: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. Employment Process: Seminole Gaming’s employment process requires candidates to obtain gaming licensure by successfully completing a background check with Seminole Gaming Compliance and Regulations, prior to beginning employment. These background checks may include, but are not limited to: Credit Check Criminal Background Check Drug Screen Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). The Company gives preference in all of its employment practices to Native Americans. First preference in hiring, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. Thank you for choosing us as your employer of choice! If you are ready for an exciting opportunity working in a creative environment where you can bring your authentic self to work, we want to connect with you! If you're unable to find a position that matches your interest, please tell us a little about yourself, and we'll recommend jobs that match your interests. Be Iconic represents the roots of our culture. The Seminole Tribe of Florida remains the only unconquered tribe in the United States of America. The Tribe established Seminole Gaming in 1979, when it opened the first high-stakes bingo hall in the United States. Building on its rich heritage of courageous and groundbreaking achievements, the Seminole Tribe of Florida acquired Hard Rock International in March 2007—the first transaction of its kind by a Native American tribe. Today, Hard Rock International remains one of the most globally recognized companies in the world, with Hard Rock Hotel, Casino, Cafe and Rock Shop® venues in over 74 countries. With the continued growth of Seminole Gaming and Hard Rock International, Seminole Hard Rock Support Services was created to support all of our brands and lines of business. With the largest global footprint in the hospitality industry for over 50 years, our number-one job is to bring fun and excitement to our team members and our guests!

Responsibilities

Supervise daily kitchen operations, including staff scheduling and production control, to ensure food is prepared according to established standards. Collaborate with the Executive and Restaurant Chefs on recipes and presentation while maintaining a safe, hazard-free environment.