- Reports to work on time, as scheduled, in proper uniform with nametag, hat, bow tie and apron, and with a positive and cooperative attitude ready to serve the guests.
- Assists the Manager with the training of pantry cooks, cashiers and counter attendants and with the preparation of:
- Weekly work schedules and daily break schedules for the staff.
- Daily food production schedule/prep list (conforming to cover forecast) and work assignments.
- Kitchen recipes preparation.
- Inventory and food requisition preparation to maintain par levels.
- Daily, weekly and monthly cleaning and maintenance schedules and ensuring that all work is equally assigned to all staff.
- Set-up and maintain a daily waste log.
- Knows all aspects of the food stations. Makes sure that the line is set up properly and is ready on time and all nametags are displayed properly and uniforms are clean and presentable.
- Works on the line or any other station as needed or as designated by the manager.
- Ensures that workstations are set up in accordance with the production checklist, including all equipment and supplies. At the end of each shift/day, ensures that all staff leave their work stations and leave the kitchen/restaurant clean and ready for the next shift's team members. Stocks and cleans all kitchen areas and keeps work areas clean and orderly.
- Sanitary work habits are very important. Maintain sanitation buckets with proper ratio of sanitizer solution and water. Works safely. Uses gloves for cutting. Stores prepared foods properly, labelled and dated. Picks up dropped items and cleans after selves. Ensures that all staff members are doing the same.
- Always carries a calibrated thermometer to be able to check prepared food for proper and safe temperature. Checks frequently that the proper food temperatures are monitored on the line and in the kitchen for both the hot and cold foods. Maintains daily temperature logs.
- Obtains prior permission from supervisor before leaving the work area.
- Is held accountable for cash drawer and all variances.
- Signs in with supervisor who will assign side duties and service station.
- Completes side duties as directed. Checks station, cleans and sets up table tops, cleans chairs and sweeps the dining area and work area as necessary or assigned by your supervisor. Always clears dirty items from assigned tables and stacks them properly on tray or bus tubs. Disposes of garbage, food waste and recyclable materials in the proper waste receptacles. Cleans and resets any departure table immediately with clean caddy and condiments to not keep guests waiting.
- Sets-up the cash register and the designated work station. Obtains and distributes all requisitioned supplies, and stocks and cleans all designated work areas
.
- Handles the settlement of guest checks as either:
- Room Charge: verifies room number, guest's name and credit status.
- Credit Card: verifies guest's signature on check against signature on credit card, expiration date, note charge, approval code on proper credit card voucher. Obtains the guest's signature, the charge voucher and returns it to close the check and pay out any gratuity to the proper party.
- Cash: makes proper change and closes out the check.
- Approves properly completed cashier paperwork
- Always clears dirty items from work areas and stacks them properly in the dishwashing area. Washes, rinses and sanitizes work area, items and equipment. Disposes of garbage, food waste and recyclable materials in the proper designated waste receptacles.
- Always keeps storage areas clean.
- Always follows the instructions of the supervisor. Works as a team. Cooperates with fellow employees: supervisor, kitchen staff, dishwashers, and cashiers. Assists whenever needed. Refrains from arguing in front of guests. Obtains permission from supervisor before leaving work station (for breaks, etc.).
- Ensures that the line and kitchen is properly broken down at closing, eliminating waste. Food items are either stored for reuse or discarded. Ensures that the kitchen is closed up, everything put away and turned off and locked before leaving.
- Cleans and sanitizes any and all equipment before and after use and delegates cleaning to staff including the Slicers, ovens, refrigeration units etc. based on daily, weekly or monthly cleaning schedules.
- Advises manager of any necessary equipment repairs and follows up that repairs be done in a timely manner.
- 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.
Additional Functions
- May be required to participate in daily service operation.
- Performs other duties as assigned.
Requirements
- Prior line cooking experience of two years required. Prior supervisory experience of one year is helpful.
- Knowledge of basic cooking techniques preferred.
- Must possess high school diploma or GED or equivalent work experience
- Must possess good communication skills
- Must be able to work weekends, holidays and nights as needed
- Must be able to successfully pass a background check and submit fingerprints
- Must present an overall professional appearance and report to work in appropriate attire
- Must be reliable, able and willing to learn and follow instructions.
- Must be able to express ideas or make recommendations concerning job related issues
- Must be able to learn specific job duties and complete detailed work assignments, and to maintain knowledge of basic concepts and techniques.
- Must be able to handle pressure during peak business periods.
- Must be able to perceive sizes, shapes, temperatures, and textures; smell specific odors or aromas and determine flavor and quality of food.
Organizational Relationships
Accountable to: Supervisor – Room Service Accountable for: Counter Attendants Pantry CooksThe 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 (25 pounds)
X
Bend
X
Color Perception
Climb, Ascend/Descend (Stairs, Ladders)
X
Stoop /Kneel /Crouch
X
Hearing / Listening
X
Lift (25 pounds)
X
Taste
X
Clear Speech / Talking
X
Carry (25 pounds)
X
Smell
Touching
Drive (local / long distance)
Repetitive Motion
X
Dexterity /Hand
Walk for Extended Periods
Run
X
Dexterity /Fingers
X
Stand for Extended Periods
Reach (Above Shoulder)
X
Push ( 25 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
Judgment / Decision Making
Work Environment
X
Shift Work
Outside
Pressurized Equipment
Works Alone
X
Extreme Heat
Moving Objects
X
Works with Others
Extreme Cold
High Places
X
Verbal Contact with Others
Extreme Noise
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.
Notes
Source: Hospitality Online
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