Responsibilities

• Creates an atmosphere that induces guests to make Hard Rock Hotel & Casino Sacramento at Fire Mountain their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
• Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives.
• Manages Hard Rock Hotel & Casino Sacramento at Fire Mountain food outlets, and kitchen personnel.
• Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department.
• Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
• Creates and plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays.
• Actively evaluates sales data and feedback scores to update, create, and maintain departmental menu programs and special event programs.
• Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting.
• Procures food supplies and kitchen equipment from approved suppliers as needed and approve the quality of foods received.
• Responsible for storage of food items to ensure quality of food and compliance with health requirements.

Requirements

• This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent.
• Previous supervisory experience required and 1 years’ experience as Banquet Chef or encompassing roll with 500+ cover counts in a 4-star or 5-star establishment with sizeable conference and banqueting facilities.
• Must obtain and maintain valid licenses / certifications per Federal, State, and Gaming regulations.
• Must successfully pass background check.
• Must successfully pass drug screening.
• Must be at least twenty-one (21) years of age.
• Must successfully pass ServeSafe Certifications
• Pertinent federal, state, and local laws, codes, and regulations.
• All applicable health, sanitation, and licensing ordinances.
• Food products, standard recipes, and proper preparation.