The following and other duties may be assigned as necessary: - Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives. - Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction. - Responsible for supporting compliance to departmental budgets. - Responsible for assisting in the training, implementation, and enforcement of the property SARC/Title 31 and Responsible Gaming compliance programs. - Assists in adequate planning and coordination of regulatory activities to provide optimum support to all departments - Maintains organized set of detailed records and files to document transactions. - Assists in the compilation of reports for Mississippi Gaming Commission and assists in submission of necessary paperwork on behalf of the property, as needed. - Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. - Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. - Maintains strict confidentiality in all departmental and company matters. SUPERViSORY RESPONSiBiLiTiES This job may or may not have supervisory responsibilities. - Manages work procedures and expedites workflow. - Provides coaching and counseling to team members.
As a Concert Season BarBack, you will:Shift:(range) Mainly pm shifts (concert season)--$10.00/hr + Tips- Clean various bars as assigned or according to rotating schedule.- Clean dishwasher and drains; clean service stations, including drains, floors and mats, trash cans, counters and cabinets, soda fountains, coffee machines, ice bins, boots, speed racks, and walk-in coolers.- Maintain pump room by organizing liquor, juices, and soda stock and cleaning syrup hoses, nozzles, shelves, liquor trees, and floors.- Responsible for dispersing glassware to proper bars and outlets.- Ensure accuracy of bar stock received from warehouse compared to order sheets and facilitate delivery of bar stock to specific bars.- Assist in major breakdown and re-assembly of bar's stock and setup.
ESSENTIAL DUTIES AND RESPONSIBILITIESThe following and other duties may be assigned as necessary: - Responsible for supervising staff and the overall daily management of (A/P, GL, Payroll, Accounting, Cash) department(s). Develops, implements and manages operational goals and monitors achievements of performance and profit objectives.- Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction.- Responsible for assisting in the budget process for the department and provide recommendations; ensuring compliance to departmental budget initiatives; reporting budget concerns to manager.- Establishes, or recommends to management, major corporate economic strategies, objectives, and policies for company.- Prepares monthly financial statement in accordance with GAAP. Including review and audit of account analysis, cash management and revenue audit.- Ensures timely audits of revenue accounting.- Prepares reports which summarize and forecast company business activity and financial position in areas of income, expenses, and earnings based on past, present, and expected operations.- Provides management with timely review of organization’s financial status and progress in its various programs and activities.- Directs determination of depreciation rates to apply to capital assets.- Advises management on desirable operational adjustments due to tax code revisions.- Arranges for audits of company’s accounts.- Prepares reports required by regulatory agencies.- Examines accounts and records and computes taxes owed according to prescribed rates, laws, and regulations.- Completes form for tax refunds; ensures that organization complies with tax payment, information reporting, and other taxing authority requirements.- Collects and analyzes records of present and past operations, trends and costs, estimated and realized revenues, administrative commitments, and obligations incurred to project future revenues and expenses.- Maintains Financial Accounting, Accounts Payable, Fixed Asset, Payroll, and CDS systems which provide control of revenues and expenditures.- Develops and implements cost control measures.- Advises management on matters such as effective use of resources and assumptions underlying budget forecasts.- Interprets budgets to management.- Works with management in strategic planning or new product development.- Works closely with cash/count operations to maintain target cash flow balances.- Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of department customer service goals. - Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to Executive Management / GM. - Maintains strict confidentiality in all departmental and company matters.
Responsible for supervising staff and the overall daily management of the Accounting/Finance and Count Team departments. Develops, implements, and manages operational goals and monitors achievements of performance and profit objectives. Responsible for assisting in the budget process for the department and provides recommendations; ensures compliance to departmental budget initiatives; reports budget concerns to manager. Establishes, or recommends to management, major corporate economic strategies, objectives, and policies for the property. Assists in preparation of monthly financial statements in accordance with GAAP, including review and audit of account analysis, cash management, and revenue audit. Ensures timely audits of revenue accounting. Provides management with timely review of organization’s financial status and progress in its various programs and activities. Prepares reports required by regulatory agencies. Collects and analyzes records of present and past operations, trends and costs, estimated and realized revenues, administrative commitments, and obligations incurred to project future revenues and expenses. Maintains Financial Accounting, Accounts Payable, Fixed Asset, Payroll, and CDS systems which provide control of revenues and expenditures. Develops and implements cost control measures. Advises management on matters such as effective use of resources and assumptions underlying budget forecasts. Works with management in strategic planning or new product development. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise.
Starts at $16.50/hr $1,500 Sign-on Bonus - Maintains production, time/temperature and waste and any other assigned production charts- Stocks and rotates product using proper FIFO techniques- Stores all foods at correct temperatures- Dates and labels all food items- Uses knife skills to prepare raw ingredients- Utilizes ovens, grills, griddles, broilers, deep fryers, ranges, salamanders, steamers, combi-ovens, electric slicers, knives, steam tables, impinging conveyor oven, pizza deck oven, and other equipment for food preparation- Prepares hot and cold food items to according to established departmental specifications - Prepares and presents all menu items in accordance with departmental standards- Utilizes departmental standard cooking techniques to ensure proper product results- Stocks production area for efficient daily operation- Prepares large and small batch recipes as assigned- Demonstrates proper Garnishing techniques in the preparation and presentation of all ala carte menu items- Prepares food for the utilization by teammates in the production of ala carte and special event type foods- Acts in a friendly and professional manner to guests and co workers- Maintains a clean, neat and sanitized work area- Sets up and stocks work station in a self motivated manner- Presents a professional, neat and clean appearance at all times- Cleans and organizes kitchen areas, including storing incoming goods, sweeping, mopping & scrubbing as assigned- Reports daily & advanced product needs with complete product requisitions based on accurate department needs- Provides feedback to Chefs on quality of incoming goods- Provides guests feedback regarding food and other issues to management- Reports product shortages, equipment issues and safety concerns to Chefs immediately- Sets up, cleans and maintains special event food areas as assigned.- Works live action food stations, (carving, sautéing and other culinary techniques) provided for guests- Interacts with guests, producing special requests, answering questions and providing guidance for food choices- Assists Chefs with other tasks as assigned- Accurately labels food on display for guests- Possesses excellent communication skills, ability to interact with guests in a professional, personable manor is essential- Maintains a clean uniform at all times when in the performance of executing a chef attended action station- Able to work at a very fast pace in a short order production kitchen and adheres to production goals and guidelines- Other tasks as assigned by management
- Responsible for learning and being familiar with the facility’s room outlets, and for being able to answer general questions regarding the property. - 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 cooking 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 with and communicates orders to dining room staff. - Prepares all food items accurately in a timely manner. - Completes all assigned prep items as written on prep sheet. - Uses and 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 Cook and Sous 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. - Maintains strict confidentiality in all company matters.
- Responsible for learning and being familiar with the facility’s room outlets, and for being able to answer general questions regarding the property. - 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 cooking 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 with and communicates orders to dining room staff. - Prepares all food items accurately in a timely manner. - Completes all assigned prep items as written on prep sheet. - Uses and 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 Cook and Sous 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. - Maintains strict confidentiality in all company matters.
- Deliver internal and external guest service in accordance with company service standards- Performs all duties in a polite, professional, and responsible manner- Possesses intermediate knife skills, including dicing, chopping, slicing with various knife tools- Maintains current and accurate information regarding food items (i.e., preparation techniques, seasonings, ingredients)- Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly in accordance with established health and safety standards- Wipes counter areas, sinks and floors as required to maintain a clean and safe workstation- Maintains par levels of operating supplies and food product for each workstation obtaining replacement stock from warehouse inventory in accordance with department processes and procedures- Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures- Provides personalized service and uses guests’ names when possible- Attend departmental and company meetings as required- Other duties as assigned
- Provides fast, friendly, professional and responsive customer service to culinary team members and buffet guests. Greets, and makes welcome, each guest approaching their station - Maintains current and accurate information regarding food items (i.e., preparation techniques, seasonings, ingredients) - Prepares food items per guest order as required including, but not limited to, breakfast items, entrees and desserts according to guest request - Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly in accordance with established health and safety standards - Slice, dice, chop and prepare raw products - Carve meats, portion food on serving plates, add gravies and sauces, and garnish plates as required - Wipes counter areas, sinks and floors as required to maintain a clean and safe work station - Maintains cleanliness of designated areas as directed in accordance with established health and safety standards - Maintains par levels of operating supplies and food product for each workstation obtaining replacement stock from warehouse inventory in accordance with procedure - Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures - Provides personalized service and uses guests’ names when possible - Knows and promotes current casino events and programs and can give guests directions to all casino areas
- Provides fast, friendly, professional and responsive customer service to culinary team members and buffet guests. Greets, and makes welcome, each guest approaching their station - Maintains current and accurate information regarding food items (i.e., preparation techniques, seasonings, ingredients) - Prepares food items per guest order as required including, but not limited to, breakfast items, entrees and desserts according to guest request - Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly in accordance with established health and safety standards - Slice, dice, chop and prepare raw products - Carve meats, portion food on serving plates, add gravies and sauces, and garnish plates as required - Wipes counter areas, sinks and floors as required to maintain a clean and safe work station - Maintains cleanliness of designated areas as directed in accordance with established health and safety standards - Maintains par levels of operating supplies and food product for each workstation obtaining replacement stock from warehouse inventory in accordance with procedure - Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures - Provides personalized service and uses guests’ names when possible - Knows and promotes current casino events and programs and can give guests directions to all casino areas
- Provides fast, friendly, professional and responsive customer service to culinary team members and buffet guests. Greets, and makes welcome, each guest approaching their station - Maintains current and accurate information regarding food items (i.e., preparation techniques, seasonings, ingredients) - Prepares food items per guest order as required including, but not limited to, breakfast items, entrees and desserts according to guest request - Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly in accordance with established health and safety standards - Slice, dice, chop and prepare raw products - Carve meats, portion food on serving plates, add gravies and sauces, and garnish plates as required - Wipes counter areas, sinks and floors as required to maintain a clean and safe work station - Maintains cleanliness of designated areas as directed in accordance with established health and safety standards - Maintains par levels of operating supplies and food product for each workstation obtaining replacement stock from warehouse inventory in accordance with procedure - Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures - Provides personalized service and uses guests’ names when possible - Knows and promotes current casino events and programs and can give guests directions to all casino areas
- Responsible for safe, efficient production of food products, including quality and quantity control, par levels, food storage, product rotation, expo, broiler, sauté, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, braising, etc. - Assists with set up and operation of multiple stations with in area; coaches Cook Level iii for cross utilization of labor and upward mobility opportunities. - Produces stocks, soups, and sauces as part of preparation of daily food (meal period) service. - Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Hollywood Casino. - Displays knowledge of all emergency procedures. - Communicates on a consistent basis with supervising chef, keeping them abreast of all department activities, and ensures that kitchen and equipment are in good working order and that the work area is clean and hazard-free. - Notifies supervising chef immediately if kitchen and equipment are not in good, safe working order. - Works efficiently with co-workers in any kitchen environment. - Provides positive communication and uses Red Carpet Service 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.
- Responsible for safe, efficient production of food products, including quality and quantity control, par levels, food storage, product rotation, expo, broiler, sauté, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, braising, etc. - Assists with set up and operation of multiple stations within area; coaches Cook Level iii for cross utilization of labor and upward mobility opportunities. - Produces stocks, soups, and sauces as part of preparation of daily food (meal period) service. - Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Hollywood Casino. - Displays knowledge of all emergency procedures. - Communicates on a consistent basis with supervising chef, keeping them abreast of all department activities, and ensures that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notifies supervising chef immediately if kitchen and equipment are not in good, safe working order. - Works efficiently with co-workers in any kitchen environment. - Provides positive communication and uses Red Carpet Service 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.
- Responsible for a high skill area where a special skill set is required. Examples: Cook specialty food such as Asian cuisine, Wok Station, Sushi chef, Butcher or Specialty Meat Carver.- Assist the Area Chef, Sous Chef /or Chef de Cuisine in providing general support, direction and training to the departmental culinary team.- 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 cooking 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 with and communicates orders to dining room staff.- Prepares all food items accurately in a timely manner.- Completes all assigned prep items as written on prep sheet.- Uses and 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 Cook and Sous Chefs.- Performs all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.- Assist the Chefs in enforcing departmental and company rules by informing their supervising Chef of any infractions of the rules.Note: Specialty Cooks do not perform supervisory tasks such as scheduling, discipline, performance reviews, hiring or terminations; although they may provide input to supervisors regarding such matters. Starting at $21.00/ hour 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 - Apply, Interview, and Start before March 31, 2023 and get $250 on your first check! Additional $250 paid after 6 months, $1000 paid after one year (based on completion of pay period anniversary 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 applicants that are hirednow through March 31, 2023. - Discounted bus tickets - Non-Accrued Additional Time Off – Apply, Interview, and Start before March 31, 2023 and start with 80 hours for FT, and 40 hours for PT for immediate use (Non-Accrued Additional Time Off pay must be used within one year from the date of hire/grant date) - 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
- Provides fast, friendly, professional and responsive customer service to culinary team members and buffet guests. Greets, and makes welcome, each guest approaching their station- Maintains current and accurate information regarding food items (i.e., preparation techniques, seasonings, ingredients)- Prepares food items per guest order as required including, but not limited to, breakfast items, entrees and desserts according to guest request - Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly in accordance with established health and safety standards - Slice, dice, chop and prepare raw products - Carve meats, portion food on serving plates, add gravies and sauces, and garnish plates as required- Wipes counter areas, sinks and floors as required to maintain a clean and safe work station- Maintains cleanliness of designated areas as directed in accordance with established health and safety standards- Maintains par levels of operating supplies and food product for each workstation obtaining replacement stock from warehouse inventory in accordance with procedure- Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures- Provides personalized service and uses guests’ names when possible- Knows and promotes current casino events and programs and can give guests directions to all casino areas
- Responsible for safe, efficient production of food products including quality and quantity control, par levels, food storage, product rotation, expo, broiler, sauté, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, braising, etc.- Assists with set up and operation of multiple stations with in area; coaches Cook Level III for cross utilization of labor and upward mobility opportunities.- Produces stocks, soups, and sauces as part of preparation of daily food (meal period) service.- Follows Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Hollywood Casino.- Displays knowledge of all emergency procedures.- Communicates on a consistent basis with supervising chef, keeping them abreast of all department activities, and ensures that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notifies supervising chef immediately if kitchen and equipment are not in good, safe working order.- Works efficiently with co-workers in any kitchen environment.- Provides positive communication and uses Red Carpet Service 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.
- Responsible for safe, efficient production of food products, including quality and quantity control, par levels, food storage, product rotation, expo, broiler, sauté, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, braising, etc. - Assists with set up and operation of multiple stations with in area; coaches Cook Level iii for cross utilization of labor and upward mobility opportunities. - Produces stocks, soups, and sauces as part of preparation of daily food (meal period) service. - Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Hollywood Casino. - Displays knowledge of all emergency procedures. - Communicates on a consistent basis with supervising chef, keeping them abreast of all department activities, and ensures that kitchen and equipment are in good working order and that the work area is clean and hazard-free. - Notifies supervising chef immediately if kitchen and equipment are not in good, safe working order. - Works efficiently with co-workers in any kitchen environment. - Provides positive communication and uses Red Carpet Service 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.
- Responsible for learning and being familiar with the facility’s room outlets, and for being able to answer general questions regarding the property. - 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 cooking 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 with and communicates orders to dining room staff. - Prepares all food items accurately in a timely manner. - Completes all assigned prep items as written on prep sheet. - Uses and 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 Cook and Sous Chefs. - Performs all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. - Maintains strict confidentiality in all company matters.
