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Hard Rock International CHEF - HARD ROCK CAFE in Gary, Indiana

POSITION SUMMARY:

The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino Northern Indiana food service goals.

ESSENTIAL FUNCTIONS:

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)

  • Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.

  • Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.

  • Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.

  • Maintains department objectives, standards, guidelines and budget to ensure proper management of department.

  • Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.

  • Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to recipe and HAACP standards.

  • Assists in developing menu changes to ensure variety and food quality.

  • Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.

  • Assists Executive Chef in other kitchen areas on a relief basis as necessary.

  • Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis.

  • Other duties as assigned by Culinary team.

NON-ESSENTIAL FUNCTIONS:

  • Attend seminars when needed.

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

(Related education and experience may be interchangeable on a year for year basis)

This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):

  • Must obtain and maintain all licenses / certifications per Federal, State, and Indiana Gaming Commission.

  • Must successfully pass background check.

  • Must successfully pass drug screening.

  • Must be at least twenty-one (21) years of age.

  • Must be able to work holidays and weekends, as well as flexible shifts.

KNOWLEDGE OF:

  • Pertinent federal, state, and local laws, codes, and regulations.

  • Standard safety and sanitation practices for food and beverage service.

  • Food, food product, food preparation, etc.

  • Standard safety and sanitation practices for food and beverage service.

  • How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.

  • Complete understanding of kitchen operations.

  • Demonstrated organizational skills, budgeting experience and full understanding of financials.

ABILITY TO:

  • Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.

  • Communicate clearly and concisely, both orally and in writing.

  • Be flexible to work varying shifts and time schedules as needed.

  • Deliver programs which create a service level of excellence for internal and external guests.

  • Communicate effectively with all levels of team members and outside contacts.

  • Act professionally with a constantly changing internal and external environment.

  • Monitor and control cash flow and security of assets.

  • Link scheduling to customer flow.

  • Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.

  • Use all tools associated with the position including but not limited to knives, slicers and choppers.

  • Review and comprehend recipes and other necessary documentation.

  • Inspect quality of all food items.

Requisition Number: 2021-17928

Street: 5400 West 29th Avenue

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