- Assist the Sous Chef with the training of line cooks and with the preparation of:
- Weekly work schedules and daily break schedules for the pantry staff.
- Daily food production schedule (conforming to cover forecast) and work assignments.
- Kitchen recipes
- Storeroom requisitions to maintain par levels.
- Ensures that all kitchen staff works in a sanitary, safe and productive manner.
- Portions and prepares food items such as soups, sauces, entrée items and vegetables in accordance with printed orders and plating instructions, avoids waste in preparation.
- Ensures that all food going out on the service line is excellent regarding preparation, taste and presentation.
- Ensures that all kitchen work stations and storage areas are always kept clean and in good condition.
- Carries a calibrated thermometer to check prepared food for proper and safe temperatures. Understand food temperature danger zone
- Uses protective gloves when preparing food.
- Follows the instructions of supervisors.
- Handles pressure during peak hours.
- Provides exceptional customer service.
- Works safely, following all established safety rules and regulations.
- Communicates effectively with co-workers, supervisors and guests.
- Follows all relevant policies and procedures.
- Must comply with and enforce compliance with the company's recycling program standards.
- Ability to observe Sugar Factory recipes and standards in all kitchen's areas.
- Create and maintain a sense of urgency
- Report problems with machinery and complaints to Chef Manager
- Efficiently works with materials, and/or resources being aware of and minimizing costs and expenses.
- Juggle multi-tasks, multiple projects and/or people
- Keep focused on the customer perspective
Additional Functions
- Performs other duties as assigned.
Requirements/Education
- Must possess high school diploma or GED or equivalent work experience.
- Must possess good English communication skills.
- Must be able to read and review documents.
- Must be able to report to work on time as scheduled.
- Must be able to work weekends, holidays and nights as needed.
- Must be able to successfully pass a background check.
- Must present an overall professional appearance and report to work in appropriate attire.
- Must be able to speak, read and write English
The above description denotes some of the specific characteristics which are necessary to perform the principal functions of the job and are not intended to be a description of all the work requirements that may be inherent in the position.Bally's Dover is an equal opportunity employer.
Addendum To Job Description
These are physical and mental requirements of the position as it is typically performed. Inability to meet one or more of these physical or mental requirements will not automatically disqualify a candidate or employee from the position. Upon request for a reasonable accommodation, the Company will review for reasonableness, depending on the requirement, the essential functions to which it relates, and the proposed accommodation.
Physical Requirements
X
Seeing
X
Pull (100 pounds)
X
Bend
X
Color Perception
Climb, Ascend/Descend (Stairs, Ladders)
X
Stoop /Kneel /Crouch
X
Hearing / Listening
X
Lift (50 pounds)
X
Taste
X
Clear Speech / Talking
X
Carry (50 pounds)
X
Smell
X
Touching
Drive (local / long distance)
Repetitive Motion
X
Dexterity /Hand
Walk for Extended Periods
Run
X
Dexterity /Fingers
X
Stand for Extended Periods
X
Reach (Above Shoulder)
X
Push (100 pounds)
X
Sit for Extended Periods
Other:
Mental / Reasoning Requirements
X
Reading – Simple
X
Writing – Simple
Advanced Math Skills
Reading – Complex
Writing – Complex
Analysis / Comprehension
Clerical
X
Basic Math Skills
X
Judgment / Decision Making
Work Environment
X
Shift Work
Outside
Pressurized Equipment
X
Works Alone
X
Extreme Heat
X
Moving Objects
X
Works with Others
X
Extreme Cold
High Places
X
Verbal Contact with Others
Extreme Noise
X
Fumes / Odors
X
Face-to-Face Contact
Mechanical Equipment
Hazardous Materials
X
Inside
Electrical Equipment
Dirt / Dust
Disclaimer
The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and/or skills required of all personnel so classified.
Source: Hospitality Online
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