- 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) - 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- Visibility to customer, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues - Presents oneself as a Credit to Company and encourages others to do the same - Performs all other related and compatible duties as assigned- Maintains strict confidentiality in all departmental and company matters.- Other duties may be assigned.
- 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.
- 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.
- 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.
- 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.
- Must adhere to food and beverage policies as well as providing ACES Guest Service, observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. - Assists with updating recipes and costs of goods sold - Gives instructions to cooking personnel in fine points of cooking. - Orders, stocks and inventories food product. - Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. - Adhere to all safety and sanitation regulations - Assumes responsibility for kitchen in absence of Room Chef and Executive Chef. - Maintains valid WV racing license, Food Handlers permit and TIPS certifications- Directly supervises 10 to 20 employees. - Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. - Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- 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.
MAJOR JOB DUTIES: Duties include, but are not limited to the following: · Answer phone and books appointments for Spa/Salon facilities and services.· Greet guests and offers assistance and/or instruction in the use of the Spa/Salon facilities and services.· Oversee the Spa/Salon facilities and issues towels and equipment to guests.· Collect fees for Spa/Salon services from hotel and non-hotel guests; handles retail sales.· Maintain all Spa/Salon facilities in clean and attractive condition.· Maintain stock levels for all facility 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.
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.
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.
ESSENTIAL DUTIES AND RESPONSIBILITIESThe following and other duties may be assigned as necessary: - Use of computer to redeem gifts for our guests. - Ability to use a “cutting tool” provided by the company to open large amounts of boxes each gift day.- Ability to lift up to 20 pounds on an ongoing basis during the gift day.- Safety awareness is paramount by assisting to keep areas clean of debris and clutter. Also by adhering to basic rules of safety when lifting and when using company equipment. - Ability to present Forbes 5 star guest service and interactions with both guests and other team members while working in a fast-paced environment.- Ability to stand on feet for the duration of an up to 8-hour shift.- Move boxes from one location to another by carrying, use of a hand truck or cart throughout the shift.- After on the job training, assist at events such as Bingo, Concerts and Tournaments.- Set-up of event areas prior to and at the end of the Concert, Bingo or tournament (could include tablecloths, chairs, cushions, etc.) - Assist with ticket “Will Call” and ticket distribution. - Assist with “ushering” guests to their seats and provide information to concert guests. - Provide basic administrative assistance when asked. - Must be able to work in inclement weather. - Must be available to work both early and late shifts Monday thru Sunday. - Must work a minimum of 5 shifts per month is required. 3 or more shifts worked must be late shift. - Must have ability to access schedule online. - Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. - Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.- Keeps work area clean and free of safety hazards, debris and litter.- Perform all job duties in a safe and responsible manner.- Maintains strict confidentiality in all departmental and company matters.
- 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.
- The Asian Specialty Cook is responsible for providing superior service to both the internal and external customer. - The Asian Specialty Cook must possess at least 1 year of experience in Asian cuisine, flavor profiles, Specific Asian products and ingredients, and proficient in Asian regional food preparations. - The Asian Specialty Cook will be responsible for properly preparing any and all Asian inspired foods listed on the respective menus that are to be grilled, fried, broiled or prepared in the pantry.- Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers.- Prepares Asian inspired foods that are to be grilled, fried, broiled or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.- Recognizes a variety of Asian sauces and properly places them on all entrees featured on daily menus based on the menu standard.- Keeps work station neat and clean.- Assists coworkers to ensure efficient operation of the line.
- 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.
The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for this position. - Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers. - Assists all stations and respective lines as necessary. - Ensures that items are fully stocked and equipment is in good working condition. - Ensures the proper storing of any leftover foods. - Ensures the proper closing down of work stations. - Communicates effectively with "front-of-the-house" staff. - Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents. This position operates in a working environment that is subject to varying levels of heat and noise. At times subjected to hazards, such as wet floors, and dangers associated with the use of heavy duty cutlery, knives and choppers. - Ability to inspect and maintain all areas for which responsible. - Ability to review and comprehend all necessary documentation. - Ability to use all equipment associated with the position, including, but not limited to, choppers, slicers, mixers and grinders. - Ability to effectively and efficiently move around work area. - Ability to lift, move and push/pull up to 50 pounds throughout an 8-hour shift. - Ability to communicate effectively with customers and all levels of employees. - Ability to observe and direct actions of subordinates.
- 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