Ameristar Casino Resort Spa offers Team Members: Now hiring candidates 18 or older for all positions, including gaming licensed positions (excluding Beverage Server, Barback, Bartender)- $1,500 Retention bonus offered for all newly hired hourly positions – Receive $250 on your first check! Additional $250 paid after 6 months, $1000 paid after one year (based on completion of pay period anniversary date)- Non-Accrued Additional Time Off – After 90 days of employment, Team Members will be granted 80 hours for FT or 40 hours for PT for immediate use (Non-Accrued Additional Time Off pay must be used within one year from the grant date) - Health Benefits Insurance package effective Day 1: Medical, Dental, Vision, Life, and Short-Term Disability for FT team members- Free Costco or Sam’s Club membership after 90 days of employment- $700 Referral Bonus Program ($350 at 90 days $350 at 6 months) – for Team Members who refer new applicants.- Discounted bus tickets - Hot meal served by the Leadership team once a month- 20% discount for Starbucks, Ara Spa, and all food outlets - 100% Colorado Gaming License reimbursement after 90 days of employment - Hotel discounts available at all 43PENN properties, plus discounts on goods and services (including Barstool merch) - Education reimbursement program and Annual Scholarship Program - Career development opportunities Responsibilities include: - Adheres to established department and property policies and procedures regarding guest service standards. - Demonstrates ability to produce all recipes on restaurant menus in a consistent manner in accordance with menu standards.- Demonstrates ability to perform advanced production and service skills to include set-up tasks of every station in the kitchen.- Practices safe food handling and sanitation duties as assigned by management.- Demonstrates ability to multi-task and work independently.- Demonstrates willingness to assist other team members as needed without being asked.- Complies with departmental policies as well as Company rules, regulations, and policies set forth in the Employee Handbook.- Maintains station in a neat and orderly manner; reports equipment malfunctions.
- Reads food orders from computer printouts and prepares food items, according to established menu plans. - Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests. - Washes, slices, peels, and/or cuts various foods to prepare for baking or serving. - Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. - Ensures work procedures, quality standards, and menu specifications are executed according to established guidelines. - Coordinates and communicates orders with dining room staff. - Prepares all food items accurately in a timely manner. - Completes all assigned prep items as written on prep sheet. - Maintains all assigned areas and equipment in a sanitary, safe, and effective manner. - Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. - Attends company training programs as scheduled. - Completes opening, closing, and other side duties as assigned by the supervisors. - Communicates as needed with Lead Bakers and Pastry Chefs. - Performs all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and departmental standards.
- All requirements of a Baker I and includes the following:- Measures and mixes ingredients to form dough or batter, using electric mixer or beats and stirs ingredients by hand. Accurately follows and adheres precisely to established recipes.- Shapes dough for cookies, pies and fancy pastries. Accurately bakes products to recipe specifications.- Adjusts drafts or thermostatic controls to regulate oven temperatures. - Prepares and cooks ingredients for pie fillings, puddings, custards, or other desserts. - Pours filling into pie shells and tops filling with meringue or cream. - Mixes ingredients to make icings. Blends colors for icings and for shaped sugar ornaments/decorations.- Able to decorate and finish cakes and pastries for all occasions that are appealing to the eye.- Able to make Chocolate and sugar decorations for buffet- Has thorough understanding of proper operation of all bake shop equipment including ovens, mixers, dividers, rounders, dough sheeters, etc.- Is knowledgeable of and adheres to proper time/temperature controls. - Properly covers labels and dates any/all food products as necessary before storage. - Conducts proper FIFO procedures when stocking/replenishing coolers, freezers and/or dry storage areas. - Able to understand follow production logs and quantities precisely. - Initiates a positive guest experience when working any front buffet line station by providing a welcome and/or greeting, making eye contact, describing food offerings, smiling, and bidding aware farewell and good luck, etc.- Thoroughly cleans work station and equipment prior to end of shift.- Other duties as assigned.
- The incumbent on this position is responsible for accurate accountability of the cashier department activity - Performance in this position must be pleasant, efficient, an honest manner at all times - Will also be responsible for accurately completing and updating electronic MTL/MiL and chip bank - Accurately process Poker Room activity; verification of front line cashier transactions over $1,000.00; verification of hand-to-hand transactions between cashiers; conduct transactions with other departments as needed, in the absence of Assistant Supervisor or above - This position must be able to perform Cashier duties as needed - Understands department objectives, standards, and guidelines - Posses thorough knowledge of casino policies for all cashier areas - Maintain security and accountability over all funds, to include chips, coins, tokens, cash currency, foreign cash currency and paperwork - Observe and verify funds received and disbursed to other departments, guests and transactions between cashiers - Verify all Cashier and Main Bank paperwork is accurately completed prior to sending to accounting/Audit - All internal customers must be treated with prompt, courteous and friendly service - Be flexible with your schedule and be willing to assist in any cashiering area as needed and instructed to do so by the Cashier Lead/Supervisor on duty - Ensure accurate compliance with E-MTL/MiL paperwork and entry - Process table fills and credits per requests - Process Poker Room transactions - Perform the duties of front line cashiers as business demands - Perform check cashing transactions - Thorough knowledge of the paid in/out guidelines - Work with Vault to ensure timely process of buys
- Responsible for fostering a fun environment.- Responsible for being a gracious host to all guests and co-workers.- Responsible for promoting a positive influence in the community and participating in company-sponsored events.- Ensure interactions with internal and external guests follow the guidelines of the ACES Service Program.- Monitor guest consumption of alcohol and intervene as needed according to company policy and T.I.P.S training.- Promote gaming events and promotions.- Must process cash and credit card transactions for guests while maintaining the integrity of all financial controls and responsibilities.- Maintain a clean and stocked workstation. - Comply with state, company, and department policies and regulations.- Must have open availability including all three shifts, weekends, and holidays.- Expedite and run food for all tables.- Keep the area clean, organized and sanitized.- Must be able to understand and articulate the menu and drinks to guests.- Set up, tear down, and clean banquet areas for events, assure adequate supplies are ready for event preparation.- Prepare dessert area and banquet line.- Work as a team member to assure a successful banquet event.- Direct guests to appropriate areas explaining room layout and event details.- Attend to guests’ needs and correctly execute the proper sequence of service.- Maintain clean and orderly buffets by restocking food items as necessary and communicating needs to kitchen staff.- Transport service items from the back of the house into function area.- Perform duties in a safe manner; report any potential safety hazards to management staff.- Will work special events, as needed. - Other duties, as needed.
- Obtains and reviews banquet event order(s) for banquet food and beverage menu items being served for each event. - Learns names of banquet servers, bartenders, and house persons on team; ensures that team members are knowledgeable regarding policies, procedures, and banquet food and beverage menu items. - Ensures that banquet room, including tables, chairs, carpeting, tray jacks, and side stations are clean, fully equipped, and neat. - Ensures that the banquet service team has completed all assigned pre-service responsibilities. - Checks that special menu items have been prepared (e.g. hors d’ oeuvres, special event cake orders, etc.). - Greets event contact, by name, and offers assistance with any guest or special setup needs. - Uses seat designation system when event requires more than one entrée selection; ensures that servers use accurate seat designation numbers to serve correct entrée to each guest. - Responsible for the supervision and training of banquet staff, and banquet events, in the absence of the Banquet Manager and Banquet Coordinator. - Prepares and submits banquet checks and bills in an accurate and timely manner; processes cash and paperwork per established protocols. - Works independently; receives a minimum of supervision and guidance on established banquet service procedures. - Maintains strict confidentiality in all company matters.
- Adheres to all departmental and property policies and procedures regarding guest service standards.- Obtains and reviews Banquet Event Order(s) for banquet food and beverage menu items being served for each event; works with kitchen staff to ensure proper food preparation and timing.- Learns names of banquet servers, bartenders, and house persons on team; ensures that team members are knowledgeable regarding policies, procedures, and banquet food and beverage menu items.- Ensures that banquet room, including tables, chairs, carpeting, tray jacks, and side stations are clean, fully equipped, and neat; coordinates room set-up with stewards and oversees placement of buffets, risers, head tables, etc.- Ensures that the banquet service team has completed all assigned pre-service responsibilities.- Checks that special menu items have been prepared (e.g., hors d’ oeuvres, special event cake orders, etc.).- Greets event contact, by name, and offers assistance with any guest or special setup needs.- Uses seat designation system when event requires more than one entrée selection; ensures that servers use accurate seat designation numbers to serve correct entrée to each guest.- Responsible for the supervision and training of Banquet staff and events, in the absence of the Banquet Manager and Banquet Coordinator.- Prepares and submits banquet checks and bills in an accurate and timely manner; processes cash and paperwork per established protocols.- Works independently; receives a minimum of supervision and guidance on established banquet service procedures.- Assists with various administrative tasks including scheduling and tracking attendance, as needed.- Performs all other related and compatible duties as assigned.- Maintains strict confidentiality in all company matters.
- Obtains and reviews banquet event order(s) for banquet food and beverage menu items being served for each event. - Learns names of banquet servers, bartenders, and housepersons on team; ensures that team members are knowledgeable regarding policies, procedures, and banquet food and beverage menu items. - Ensures that the banquet room, including tables, chairs, carpeting, tray jacks, and side stations are clean, fully equipped, and neat. - Ensures that banquet service team has completed all assigned pre-service responsibilities. - Checks that special menu items have been prepared (e.g. Hors d’ oeuvres, special event cake orders, etc.). - Greets event contact, by name, and offers assistance with any guest or special setup needs. - Uses seat designation system when event requires more than one entrée selection; ensures that servers use correct seat designation numbers to serve correct entrée to each guest. - Responsible for the supervision and training of banquet staff, and banquet events, in the absence of the banquet manager and banquet coordinator. - Prepares and submits Banquet checks and bills in an accurate and timely manner; processes cash and paperwork per established protocols. - Works independently; receives a minimum of supervision and guidance on established banquet service procedures.
- Reports to Sous Chef at start of shift to receive instruction as to daily specials and menu changes.- Supervises and directs line staff in absence of Sous Chef. Prepares recipe per standardized recipes and production sheets.- Prepares plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy. s.- Assists in other areas of kitchen as instructed by Sous Chef.- At completion of service, puts all perishable foods in covered containers and refrigerates.- Cleans station and reports to Sous Chef for closing instructions.- Leads completion of daily tasks within the department or work unit.
Come Join Our Award Winning Culinary Team! Let's Get Cookin'! - Prepare and cook food products according to standard recipe- Prepare, plate, and present food products of various cooking methods in order to assist in reaching guest satisfaction, workforce strength, profitability, and compliance goals. - Communicates station needs, waste, and discrepancies with sous chef. - As directed by sous chef, prepare and present menu items according to recipe specification and presentation expectations. - Assist in other areas of kitchen as directed by Sous Chef. - Interact with guests and coworkers in a professional, courteous manner. - Set-up & maintain a clean and sanitary work area at all times.
DEPENDING ON SKILL LEVEL, THIS POSITION WILL PAY BETWEEN $15.30 - $17.34 PER HOUR. A $1,500 SIGN-ON BONUS IS INCLUDED! Works closely with Sous Chef to monitor culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities• Administers all aspects of food preparation ensuring kitchen is clean, well stocked and problemfree.• Efficient preparation of all food related items for both batch and individual plated recipes with attention to maintaining appropriate food costs, volume, quality, and attractiveness.• Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian and prep when needed.• Accountable for meeting or exceeding all State of Missouri and the Company’s sanitation requirements (ServSafe). • Supports safety and accident prevention programs (non slip footwear, knife handling, and proper lifting). • Monitoring/implementation of garbage separation and disposal as per standards. • Partners with Sous Chef to coordinate work flow during shift to meet business demands and ensure customer satisfaction. • Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same.• Performs all other related and compatible duties as assigned.• Must acquire all necessary skills to act as Sous Chef within 18 months. • Write prep list and take inventory.
- Provides fast, friendly, professional and responsive customer service to event guests and event staff- Engages in friendly conversations with guest whenever possible using the ACES program. Provides personalized service and uses guest’s name at least twice during all interactions. Greets each guest entering event. - Keeps designated working area clean and organized, and assists in maintaining cleanliness of dining room, in accordance with established health and safety standards - Resolves service issues according to the service recovery toolbox. - Knows and promotes current casino events and programs and can give guests directions to all casino areas- Thanks customers, invites them back, wishes them luck and makes it easy for them to get back in play
- Assembles banquet room with proper linen and glassware as directed by supervisor.- Supplies and replenishes banquet/meeting rooms with clean glassware and fresh water.- Breaks down all banquet/meeting rooms upon conclusion of event.- Vacuums each room at conclusion of event.- Maintains established cleaning schedule of banquet space.- Prepares tableware for washing.- Collects all soiled pots and washes/restacks cleaned pots on shelves.- Responsible for removal of garbage and refuse.- Responsible for maintaining general cleanliness and appearance of banquet/meeting rooms.- Cleans and sanitizes all cooking equipment.- Adheres to regulatory, departmental, and company policies.- Maintains strict confidentiality in all company matters.
ESSENTIAL DUTIES & RESPONSIBILITIES: - Follow up on all inquires from internal/external guests on catering room needs in both verbal and written communication forms - Book functions and handle appropriate menu planning, room set up and other special needs of guests - Oversee the proper execution of all catering events - Determine blocks for groups with catering needs - Coordinate with pertinent departments regarding needs for events - Bill all charges to appropriate departments/external guests - Provide upcoming events and distribute to all necessary departments - Develop and monitor departmental budget - Order all supplies - Submit proper notice of events to Director Food & Beverage, and his/her designate Manager - Receive all sales leads and inquiries about meeting space - Prepare contract and follow up with client based on payment - Monitor the condition of ballrooms, carpet, painting, wallpaper, lights, etc. - Must work well under pressure and meet multiple and sometimes competing deadlines. - Adhere to all corporate and local policies, procedures, and operating guidelines. - Must always show ethical and cooperative behavior with guests, co-workers, and leadership. - Responsible for recruiting, hiring, and training to maintain budgeted staffing levels. - Supervise hourly staff to ensure optimum operating efficiencies and appropriate staffing. - Recommendations regarding the hiring, firing, advancement, or promotions of employees. - Assists and maintain food and beverage costs through control and supervision. - Ensures that all employees adhere to the company's standards. - Directs interviews and hiring, assignments of duties, motivation of staff, evaluations, and management of staff. - Estimates food, non-food and beverage needs and requisitions all items needed for staff to successfully perform in the outlet - Responsible for maintaining personnel performance records and monitoring staffing levels to maintain budgeted levels of employment. - Requisition supplies from food storeroom and maintain adequate par levels. - Review financial transactions and monitor budget to ensure an efficient operation and that expenditures stay within budget limitations. - Have knowledge of and practice food and alcoholic beverages handling procedures to ensure guest safety. - During certain times throughout the year will be expected to assist in supervising other outlets as deemed necessary by the F&B Director. - Performs other duties as may be assigned by department and/or company management. SUPERVISORY RESPONSIBILITIES - This position hassupervisory responsibilitiesforall front of house banquet staff in the absence of the Banquet Coordinator.
SUMMARY Provide prompt and efficient beverage service to guests. Establishes rapport with guests and creates a friendly and fun atmosphere for banquets, meetings and other events. ESSENTIAL DUTIES AND RESPONSIBILITES - Take orders and serve food and drinks to customers. - Clean and maintain station: empty ashtrays, remove trash, wipe tables, clear dirty dishes, remove empty glasses, push in chairs, etc. as required. - Operate cash register: take money and make change, as required. - Answer all questions asked by guests about the menu items and/or property amentities. - Ensure the safety and security of employees and guests. - Must work well under pressure, and meet multiple and sometimes competing deadlines. - Adhere to all corporate and local policies, procedures, and operating guidelines. - May be required to answer questions when a manager is not available. - Must at all times demonstrate ethical and cooperative behavior with guests, co-workers and leadership. - Performs other duties as may be assigned by department and/or company management. SUPERVISORY RESPONSIBILITYThis position has no supervisory responsibilities.
- The set-up of the banquet facilities including arranging tables, chairs, linens, serve ware, and, if applicable, some decorations. - Plating and serving of the guests meals. - Maintain a clean and organized workspace to ensure a quicker and timelier set-up and tear down of banquet facilities. - Provides personalized service and uses guest name - Resolves service problems according to guidelines - Various other duties may be assigned as roster of banquets changes.
- Sets buffet lines and breaks with proper equipment, supplies, and decor.- Sets tables with proper silverware, napkins, condiments, centerpieces, etc.- Prepares and sets/serves beverages.- Serves plated meals to guests.- Removes used plates, glassware, silverware, etc., from assigned areas.- Anticipates and provides for guests’ needs throughout entire function.- Provides optimal guest service to all guests and responds efficiently to guest concerns.- Maintains a clean and organized workspace to ensure timely break down of banquet events.- Ensures that future events are set up for success.- Polishes plates, silverware, and glassware.- Responsible for sweeping, mopping, vacuuming, trash removal, etc.- Coordinates with Banquet staff and other restaurant personnel to provide excellent guest service.- Various other duties may be assigned.- Adheres to regulatory, departmental, and company policies in an ethical manner.
- Provides fast, friendly, professional, and responsive customer service to restaurant guests, restaurant staff, and culinary production team. - Takes food and beverage orders, delivers prepared food promptly, and checks with table periodically to ensure guest satisfaction. - Maintains current and accurate information regarding menu (i.e., preparation techniques, seasonings, ingredients, and plate presentation). - Suggests items to guests based on expressed guest preferences. - Resolves service issues according to established guidelines. - Assists bus persons, as necessary, in bussing, cleaning, and setting tables. - Maintains cleanliness of designated areas as directed in accordance with established health and safety standards. - Deep cleans restaurant equipment (tables, chairs, booths, soda and juice dispensers, coffee machines), as scheduled, or required.- Operates and maintains equipment as required in accordance with established guidelines and safety procedures. - Prepares dessert area and banquet line. - Directs guests to appropriate areas and provides assistance by explaining room layout and event details. - Attends to guests’ needs and correctly executes the proper sequence of service. - Provides beverage service to guests as indicated by event guidelines and management. - Maintains clean and orderly buffets by restocking food items as necessary and communicating needs to kitchen staff. - Transports service items from the back of the house into function area. - Completes assigned side work as directed. - Provides positive communication and uses Red Carpet Training skills with every patron and co-worker.- Performs duties in a safe manner; reports any potential safety hazards to management staff. - Performs any reasonable, temporarily assigned job duties outside the position’s job description, where, in the Company’s judgment, those duties are necessary in the interest of efficiency, productivity, or guest service. - Maintains strict confidentiality in all company matters.
- Provides fast, friendly, professional and responsive customer service to restaurant guests, restaurant staff, and culinary production team. - Takes food and beverage orders, delivers prepared food promptly, and checks with table periodically to ensure guest satisfaction. - Maintains current and accurate information regarding menu (i.e., preparation techniques, seasonings, ingredients, and plate presentation). - Suggests items to guests based on expressed guest preferences. - Resolves service issues according to established guidelines. - Assists bus persons, as necessary, in bussing, cleaning, and setting tables. - Maintains cleanliness of designated areas as directed in accordance with established health and safety standards. - Deep cleans restaurant equipment (tables, chairs, booths, soda and juice dispensers, coffee machines), as scheduled, or required. - Operates and maintains equipment as required in accordance with established guidelines and safety procedures. - Completes assigned side work as directed.
- Flexible work schedule!- The set-up of the banquet facilities including arranging tables, chairs, linens, serve ware, and, if applicable, some decorations- Plating and serving of the guests meals- Maintain a clean and organized workspace to ensure a quicker and timelier set-up and tear down of banquet facilities- Provides personalized service and uses guest name- Resolves service problems according to guidelines- Various other duties may be assigned as roster of banquets changes
