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Hard Rock Casino Northern Indiana CHEF - STEAKHOUSE in Gary, Indiana

CHEF - STEAKHOUSECompany: Hard Rock Casino Northern IndianaJob CategoryFood and Beverage - CulinaryRequisition Number2020-14996OverviewThe incumbent in this position is responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, and keeping with all Hard Rock Casino Northern Indiana quality standards. This role is responsible for enhancing the food product that is presented to guests, making changes to respond to market place and guest needs and recommending changes in food product as a result of market research.ResponsibilitiesCreates an atmosphere that induces guests to make Hard Rock 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 in order to ensure that employees receive adequate guidance and resources to accomplish established objectives.Supervises all Hard Rock food outlets, and kitchen personnel.Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department.Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.Plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays.Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting.Procures food supplies and kitchen equipment from approved suppliers as needed, and approve the quality of foods received.Responsible for storage of food items to ensure quality of food and compliance with health requirements. Actively involved with purchasing department to ensure high quality of food products.Consults with catering sales manager and clients to create, adapt, and tailor special menu.Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit.Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs.Attend and participate in meetings, completing follow-up as assigned.Perform work regularly and predictably.Other duties as assigned.QualificationsThis knowledge and these abilities are typically acquired throughthe completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent. Previous supervisory experience required and 5 years experience as Executive Chef in a 4 star or 5 star establishment with sizable conference and banqueting facilities.

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