This position qualifies for a $2,000 Sign-On Bonus PLUS Competitive Benefits Packages, 401K Program with a Company Match, Property Amenity Discounts (F&B outlets, Starbucks, Retail and Spa) and more! - 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 regarding any concerns, with attention to guest satisfaction. - Produces menu items as listed in each restaurant; follows all prep lists and ensures kitchens are stocked and ready for service.- Responsible for supporting compliance to departmental budgets. - 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. - Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. - Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records. - Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. - Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management. - Maintains strict confidentiality in all departmental and company matters.
The Lead Cook is responsible for the day-to-day operations in the assigned outlet/s. The Lead Cook is responsible for coordinating activities and training of cooks, and other kitchen staff engaged in preparing and cooking foods for various outlets to ensure an efficient and effective food service and product. ESSENTIAL DUTIES & RESPONSIBILITIES:- Responsible to the Sous and Executive Chef successful performance of assigned duties.- Responsible for the supervision and performance of cooks and kitchen employees.- Plans and coordinates menus along withSous Chef and Executive Chef.- Determines time and sequence of cooking operations to meets meal serving hours.- Delegates to Cooks the responsibilities for preparation of foods via production sheets.- Directs other kitchen staff engaged in preparing, cooking, and serving food.- Maintains sanitation levels of all kitchens as described by the company, local and state health departments. - Ensures that all budgeted food costs and payroll costs are maintained.- Reviews menus and analyzes recipes.- Trains, schedules, and evaluates kitchen employees.- Responsible for maintaining and monitoring employees’ time.- Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment. - Must work well under pressure, and meet multiple and sometimes competing deadlines.- Adhere to all corporate and local policies, procedures, and operating guidelines.- 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.SHIFT LEAD RESPONSIBILITIES- This position has shift lead responsibilities for the kitchen workers within their assigned outlet.
- 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.- Produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service.- Responsible for supporting compliance to departmental budgets.- 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. - Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. - Assists Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records.- Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.- 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.
- Ability to follow all recipes and control procedures.- Responsible for maintaining consistent attendance and performance records.- Maintain food cost within budgeted parameters.- Control portion size, minimize waste, and present menu items according to specifications.- Maintain a clean and sanitary area at all times in full accordance with ServSafe guidelines and Pennsylvania state regulations.- Prepare weekly schedules and control labor costs.- Educate, train, and manage Cooks to follow policies and standards.- Communicate with other culinary supervisors and managers to ensure efficient service and properly prepared food.- Perform all culinary job functions within immediate area when necessary.
- Responsible for 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 problem-free.- Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness, and efficient preparation of all food-related items.- 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 and Company sanitation requirements (ServSafe).- Supports safety and accident prevention programs (knife handling, proper lifting).- Responsible for monitoring/implementation of garbage separation and disposal as per standards.- Responsible for coordinating work flow during shift to meet business demands and ensure customer satisfaction.- Responsible for visibility to customer, soliciting/requesting feedback on food quality, and responding to guest concerns appropriately and professionally to resolve any issues.- Responsible for development of team to include completion of all required training and knowledge of all policies and procedures relating to their positions.- Presents oneself as a Credit to company and encourages others to do the same.- Performs all other related and compatible duties as assigned.
- Assists in hiring and training, and responsible for motivating, evaluating, and supervising staff on assigned shift to ensure employees receive adequate guidance and resources to accomplish established objectives.- 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.- Produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service.- Responsible for supporting compliance to departmental budgets.- 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. - Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. - Assist Executive Chef with administrative duties, such as tracking/maintenance of attendance records.- Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.- Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.- Assisting in managing overall Food & Beverage operations creating differentiated service experience and ensuring optimum performance of all. - Maintains strict confidentiality in all departmental and company matters.- This job description is not intended to be all-inclusive and team members may also be asked to perform other reasonable related duties as assigned. Hollywood Gaming at Mahoning Valley Race Course reserves the right to revise or change job duties and responsibilities as the need arises with appropriate notification to Team Members.
- Responsible for culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities- Administering all aspects of food preparation ensuring kitchen is clean, well stocked and oblem-free- Recommending changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related item- Performing the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian and prep when needed- Meeting or exceeding all State and Company sanitation requirements (ServSafe)- Supporting safety and accident prevention programs (knife handling, proper lifting) - Monitoring/implementing garbage separation and disposal as per standards - Coordinating work flow during shift to meet business demands and ensure customer satisfaction - Visibility to customer, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues - Presenting oneself as a Credit to Company and encourages others to do the same - Performing all other related and compatible duties as assigned
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.- Produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service.- Responsible for supporting compliance to departmental budgets.- 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. - Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.- Assists Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records.- Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.- 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.
- 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 regarding any concerns, with attention to guest satisfaction.- Produces menu items as listed in each restaurant; follows all prep lists and ensures kitchens are stocked and ready for service.- Responsible for supporting compliance to departmental budgets.- 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.- Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.- Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records.- Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.- Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management.- Maintains strict confidentiality in all departmental and company matters.
- 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 regarding any concerns, with attention to guest satisfaction. - Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service. - Responsible for supporting compliance to departmental budgets. - Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. - Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.- Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records.- Assists with maintaining established quality assurance procedures to ensure acceptable Health Department and customer service standards. - Oversees the preparation of all food items to ensure quality and consistency. - Expedites a la carte to oversee proper portioning, quality, and presentation. - Assists in training new hires. - Assists in planning menus, specials, and recipes. - 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. - Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management. - Maintains strict confidentiality in all departmental and company matters.
This position qualifies for a $2,000 Sign-On Bonus PLUS Competitive Benefits Packages, 401K Program with a Company Match, Property Amenity Discounts (F&B outlets, Starbucks, Retail and Spa) and more! Delivers superior internal and external guest service the Ameristar Way by ensuring every interaction includes our Six Core Service Standards (Look sharp, smile and greet the guest; Be friendly, polite and use courteous language; Provide especially timely and knowledgeable service and then some; Always find solutions to guests’ problems; Use the guest’s name when appropriate; Thank the guest and invite him or her back.); and work harmoniously with fellow team members. - Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members. - Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels. - Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high quality preparation and attractive presentation of all food to meet corporate standards and policies. - Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment. - Assist Chef de Cuisinein developing and implementing department management plans including budgets, labor schedules and systems of accountability. - Assist Chef de Cuisinef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. - Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas. - Ensure periodic quality checks for all products, i.e., temperature checks are conducted. - Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons. - Ensure periodic quality checks for all products, i.e., temperature checks are conducted. - Monitor food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. - Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets. - Assist in developing menu changes to ensure variety and food quality. - Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements. - Coordinate with front-of-the-house staff to ensure effective expedition of food orders and service. Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved. - Help write and cost recipes while developing a collection of recipes in a recipe book. - Oversee and ensure all stations are properly stocked and set up. - Initiate periodic kitchen walkthroughs to ensure quality of food meets corporate specifications and cleanliness standards. - Oversee and ensure all kitchen equipment and working conditions are well maintained. - Perform other duties as assigned by management.
- 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 regarding any concerns, with attention to guest satisfaction. - Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service. - Responsible for supporting compliance to departmental budgets. - Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. - Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. - Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records. - Assists with maintaining established quality assurance procedures to ensure acceptable Health Department and customer service standards. - Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management. - Maintains strict confidentiality in all departmental and company matters.
ESSENTIAL DUTIES AND RESPONSIBILITIESThe 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.- Produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service.- Responsible for supporting compliance to departmental budgets.- 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. - Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. - Assists Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records.- Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.- 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. - Responsible for staff development and training programs.- Responsible for rewards and recognition program to maximize employee engagement.- Evaluates team members within department and delivers constructive feedback to employees in regards to performance.- Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs.- Manages work procedures and expedites workflow.- Provides recommendation for employee performance (disciplining, coaching, and counseling).
- Adheres to all departmental and property policies and procedures regarding guest service standards. - Greets guests and offers assistance and/or instruction in the use of the Spa. - Completes register transactions for Spa services and retail purchased. - Responsible for assisting guests in the relaxation area. - Maintains Spa facilities in clean and attractive condition. - Maintains par stock levels for Spa supplies. - Schedules Spa and salon appointments. - Reports any safety hazards to supervisor. - Performs all other related and compatible duties as assigned. - Maintains strict confidentiality in all company matters.
MAJOR JOB DUTIES: Duties include, but are not limited to the following: · Greet guests and offers assistance and/or instruction in the use of the Spa facilities and services.· Oversee the Spa facilities and issues towels and equipment to guests.· Assist with collection of fees for Spa services from hotel and non-hotel guests; handles retail sales.· Maintain all Spa facilities in clean and attractive condition.· Greet quests and offers assistance and/or instruction in the use of the Athletic Club and Spa Facilities.· Oversee the Athletic Club and Spa facilities and issue towels, beverages, and equipment to guests.· Maintain Athletic Club and Spa facilities in clean and attractive condition.· Maintain par stock levels for Spa and Athletic Club supplies.· Report any safety hazards to Supervisor.· Must provide courteous and friendly service to all guests and staff.· Perform related work as requested. The above statements represent a general outline of principal job functions and should be not be construed as a complete description of all aspects and requirements inherent in this job.
- Perform all duties to meet OSHA guidelines and compliance.- Cleans elevated signs and décor that include vacuuming, wiping, or sweeping (dusting) or washing. Performs all duties that relates to all types of floor care.- Cleans mirrored ceilings.- Assist other departments with dusting/cleaning of surveillance cameras, vents, ducts, ceiling tile etc.- Perform special requests and or projects relative to detail cleaning and floor care need- Operates and knowledge of equipment such as: backpacks, scissor lift, ladders, wide vacs, buffers, scrubbers, and extractors.- Comply, train and monitors safety regulations and spotting- Performs preventative maintenance on all equipment and assists with recommendations of daily, weekly, monthly, quarterly and by hours.- Assists with repair and cleanliness of supplies and equipment.- Identify on and reports deficiencies.- Knowledgeable in and proper use and storage of cleaning agents.- Implements and complies with departments Policy, Practice and Procedures- Perform other duties as required- You are required to follow new PPE and safety guidance designed to safeguard you, your fellow team members, and guests. This will include maintaining social distancing, wearing PPE as appropriate for your role, and cleaning your workstation as necessary.
- Reports to Lead Cook, and works with Cooks for job assignments for the day.- Must be able to work a flexible schedule including evenings, weekends, and holidays.- Calculates figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Must have understanding of food cost formulas.- Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other food stuffs for consumption in dining areas at the Hollywood Casino at Charles Town Races.- Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.- Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.- Adds seasoning to foods during mixing or cooking.- Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.- Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.- Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.- Butchers chickens, fish, and shellfish.- Cuts, trims, and bones meat prior to cooking.- Bakes bread, rolls, cakes, and pastries.- Ensures kitchen is clean and organized upon closing.- Any task assigned by Lead Cook, Sous Chef, Room Chef and/or Restaurant Manager.
- 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 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. - Prepares a daily prep list and written daily orders. - Engages the guest each time they come to the line. Explains product, asks questions, and builds positive relationships with the guests. - Coordinates and communicates orders with dining room staff. - Receives and delivers food to the proper areas. - Works the line in different locations to include but not limited to sauté, broiler, appetizer, pantry, pasta, and grill. - Expedites all food orders promptly. - Uses and maintains all assigned areas and equipment in a sanitary, safe, and effective manner. - Follows Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. - Responsible for having a full knowledge of the SDS program. - Attends company/restaurant training programs as they are scheduled. - Completes opening, closing, and other side duties as assigned. - 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.
- Assist the manager for assigned shift creating a differentiated service experience and ensuring optimum performance of all team members- Indirectly responsible for maintaining back of house operations with all set culinary and operational standards and specifications with the Sous Chef- Achieves desired results through staff development and training programs, established methods, procedures, and guidelines to maintain desired standards, and high-quality service. Then, monitors results through inspection, evaluation, and analysis. Makes changes, if necessary, to achieve end result- Accountable for meeting or exceeding all State and company sanitation requirements (ServSafe)- Ensures regulatory, internal controls and policy and procedure compliance - Establishes and implements sequence of service to ensure consistent high-quality service standards are maintained- Management accountability for all team members for day to day and long-term operations to include hiring, training and developing employees which includes coaching, mentoring and appropriate performance management up to and including separation- Responsible for scheduling (planning, assigning, and directing work) to meet business demands to ensure optimal operations and customer satisfaction during all business hours - 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
