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Posted : Friday, February 16, 2024 01:57 AM
Every employee of North Star Mohican Casino Resort is expected to greet and service our customers in a friendly, respectful manner and create a warm, fun atmosphere so that our customers feel welcome and enjoy visiting our establishment.
North Star Mohican Casino Resort strives to provide a positive team environment where everyone contributes.
The Executive Chef is responsible for all food production, including that used for restaurants, banquet functions and other outlets; developing menus, food purchase specifications and recipes; supervising staff; develop and monitor food and labor budget for the department; maintain highest professional food quality and sanitation standards.
STANDARD DUTIES: Must attend all training as required by North Star Mohican Casino Resort.
Must adhere to all established rules, regulations, procedures, and policies of North Star Mohican Casino Resort and the Food & Beverage Department.
Must participate in employee random drug testing program.
Must be able to work with a variety of people with diverse personalities.
Must attend all meetings, as required by the organization.
Must dress professionally and wear appropriate culinary uniform.
Must be reliable and prompt when reporting to work.
Must maintain compliance with all workplace policies, procedures, ordinances, laws and other communicated expectations, including but not limited to: Employment Manual, gaming Ordinance, State Gaming Compact, Minimum Internal Controls, Department Procedures, memos and other communication from supervisory or regulatory personnel.
All other assigned duties.
DUTIES: Responsible for the overall management of the food service operation; fully responsible for menu development, scheduling, food and labor costs, and sanitation.
Responsible for the normal flow of operation on every work shift.
Ensures staffing coverage for all food service areas on each shift.
Coordinate and control total function of the food service area pertaining to food production and quality assurance.
Oversee product consistency and make necessary modifications according to business needs; monitors waste and over-production of food product; utilizes leftovers; ensures proper rotation and quality control.
Responsible for supervising activities of cooks, coordinating and actively participating in event operations and monitoring food and labor costs.
Plans menus, catering packages and daily specials and maintains financial responsibility for the menu mix.
Oversees inventory of food products and coordinates product ordering and receiving within the organizational specifications Monitors and enforces organizational and departmental safety policies and health department standards.
Establishes and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Oversee training of new team members to help them achieve higher status; organizes and presides over daily and/or weekly meetings with food service staff.
Maintain a current knowledge of menu items and products and current styles and trends in the food service area.
Role model the Star Service Standards interacting positively through relationships with guests, co-workers, supervisors, and customers.
Responsible for resolving customer complaints in a positive, professional manner.
Responsible for conducting employee evaluations and counseling sessions, including corrective action reports.
Responsible for various clerical duties regarding staff and food service operations, i.
e.
timekeeping records, time accrual records, etc.
Provide leadership to others through example and sharing of knowledge and skills.
Understand the goals and vision of the organization and demonstrate commitment to those goals in terms of individual and team performance.
North Star Mohican Casino Resort strives to provide a positive team environment where everyone contributes.
The Executive Chef is responsible for all food production, including that used for restaurants, banquet functions and other outlets; developing menus, food purchase specifications and recipes; supervising staff; develop and monitor food and labor budget for the department; maintain highest professional food quality and sanitation standards.
STANDARD DUTIES: Must attend all training as required by North Star Mohican Casino Resort.
Must adhere to all established rules, regulations, procedures, and policies of North Star Mohican Casino Resort and the Food & Beverage Department.
Must participate in employee random drug testing program.
Must be able to work with a variety of people with diverse personalities.
Must attend all meetings, as required by the organization.
Must dress professionally and wear appropriate culinary uniform.
Must be reliable and prompt when reporting to work.
Must maintain compliance with all workplace policies, procedures, ordinances, laws and other communicated expectations, including but not limited to: Employment Manual, gaming Ordinance, State Gaming Compact, Minimum Internal Controls, Department Procedures, memos and other communication from supervisory or regulatory personnel.
All other assigned duties.
DUTIES: Responsible for the overall management of the food service operation; fully responsible for menu development, scheduling, food and labor costs, and sanitation.
Responsible for the normal flow of operation on every work shift.
Ensures staffing coverage for all food service areas on each shift.
Coordinate and control total function of the food service area pertaining to food production and quality assurance.
Oversee product consistency and make necessary modifications according to business needs; monitors waste and over-production of food product; utilizes leftovers; ensures proper rotation and quality control.
Responsible for supervising activities of cooks, coordinating and actively participating in event operations and monitoring food and labor costs.
Plans menus, catering packages and daily specials and maintains financial responsibility for the menu mix.
Oversees inventory of food products and coordinates product ordering and receiving within the organizational specifications Monitors and enforces organizational and departmental safety policies and health department standards.
Establishes and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Oversee training of new team members to help them achieve higher status; organizes and presides over daily and/or weekly meetings with food service staff.
Maintain a current knowledge of menu items and products and current styles and trends in the food service area.
Role model the Star Service Standards interacting positively through relationships with guests, co-workers, supervisors, and customers.
Responsible for resolving customer complaints in a positive, professional manner.
Responsible for conducting employee evaluations and counseling sessions, including corrective action reports.
Responsible for various clerical duties regarding staff and food service operations, i.
e.
timekeeping records, time accrual records, etc.
Provide leadership to others through example and sharing of knowledge and skills.
Understand the goals and vision of the organization and demonstrate commitment to those goals in terms of individual and team performance.
• Phone : NA
• Location : Bowler, WI
• Post ID: 9112769106
