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City of Salamanca, New York, United States
Onsite
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
1. Rotate between cooking stations and restaurants in hot temperature areas – each responsible for specific food items and each using particular cooking devices including continually refilling and replacing pans with specified garnish in steam table.
2. Must have command of all stations of the kitchen, i.e. roast, fry, pasta, vegetable, grill, pantry, breakfast, sauté and high volume quantity cooking.
3. Maintain proper food temperatures in accordance with regulatory and/or ServSafe standards.
4. Properly label, date & rotate all products to ensure safe keeping and sanitation.
5. Require knowledge of recipes, equipment operation, and cooking and preparation techniques.
6. Review production schedule to determine food requirements including variety and quantity of food preparation.
7. Assemble supplies and equipment needed for daily cooking activities.
8. Follow production sheets and other records as required.
9. Regulate temperatures of ovens, broilers and grills.
10. Use a variety of pots, pans, and equipment to prepare food.
11. Ability to work in harmony with others under a strenuous environment.
12. Report to work well-groomed in full uniform and on time with badge on upper left side of uniform.
13. Provide prompt, friendly, and courteous service of food and beverage to all our guests.
14. Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language.
15. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times.
16. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff.
17. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies.
18. Must complete all required SGC Training programs within nine (9) months from commencement of employment.
19. Attend all necessary meetings.
20. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule.
QUALIFICATIONS/REQUIREMENTS:
Education/Experience:
1. Must be 18 years of age or older upon employment.
2. High school diploma or equivalent required. Culinary education/experience preferred.
3. Two (2) years of intermediate cooking skills required.
4. Previous customer service experience required.
Language Skills and Reasoning Ability:
1. Must possess excellent communication skills, including the ability to read, write and speak effectively to employees as well as customers.
2. Must have the ability to deal effectively and interact well with the customers and employees.
3. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.
Physical Requirements and Work Environment:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted.
1. Must be able to stand, walk and move through all areas of the casino F&B Operation.
2. Maintain physical stamina and proper mental attitude to work under pressure in a fast paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations.
3. Work involves moderate exposure to hot and cold temperatures and/or loud noises.
4. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds.
5. Work environment involves some exposure to physical risk, which requires following basic safety precautions.
Compensation is negotiable based on experience and education.
Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.