Room Service Chef - Casino prepares and cooks menu items requested by guests for room service. Creates consistent quality food products and presentations. Being a Room Service Chef - Casino receives orders, cooks food, and coordinates with room service servers to ensure order is delivered in a timely manner. May require a high school diploma or equivalent. Additionally, Room Service Chef - Casino typically reports to a supervisor. The Room Service Chef - Casino works under moderate supervision. Gaining or has attained full proficiency in a specific area of discipline. To be a Room Service Chef - Casino typically requires 1-3 years of related experience. (Copyright 2024 Salary.com)
Position: Main Dining Room Sous Chef
Department: Chefs Banquets
Purpose: To consistently
provide a flawless dining experience with exceptional food, exquisite
presentations and superlative service.
Primary Responsibilities:
• To
provide our guests with an outstanding and unique food experience
• To provide leadership and direction in the production of
all food items in Drapers or assigned areas
• To assign or delegate work as
appropriate to ensure that food production is performed to the benchmarked
superior standards in accordance with all recipes and methods
• To oversee
the production of all food and to coordinate the execution of all food
• Benchmark ever increasing standards of food and food production in
Drapers
• The development of seasonal dishes and seasonal menus and
the implementation of all processes and procedures to ensure consistency (i.e.
recipe development, photographs, production lists, ordering specifications,
yield data, etc.)
• To take all necessary steps to provide our guest with a
Greenbrier experience
Secondary Responsibilities:
• The
organization, sanitation, care and maintenance of all kitchen equipment (cooking
equipment, storage, refrigeration, small wares, work surfaces, floors, shelving,
etc) in areas of responsibility
• The development, supervision and
implementation of safe, sanitary, and efficient work habits of all line
personnel
• The development of positive work environment and team
spirit
The selected candidate must be able to uphold the Greenbrier’s Vision as well as demonstrate the 12 Greenbrier values of safety, honesty, excellence, respect, empowerment, pride, teamwork, loyalty, commitment, cleanliness, responsibility and fairness.
• Analyze Issues & Make Decisions
o Gathers relevant
information and facts to analyze issues
o Arrives at sound conclusions based
upon analysis
o Makes timely, fact-based, and accurate
decisions
o Includes others in problem solving efforts when
needed
o Evaluates pros and cons of a decision and uses these to make
decisions to improve business performance
o Makes decisions and sets
priorities on the basis of a solid problem solving model
• Support Needed Change
o Demonstrates openness to new
ideas
o Identifies new and better ways of doing things
o Challenges status
quo appropriately
o Proactively supports and encourages needed change in the
organization
o Uses passion for improvement to push self and learn to do
better
o Drives organization to new levels of achievement
o Anticipates
the cultural or environment challenges that will likely be
encountered
• Engage Others
o Treats others with respect
o Is
accepting of others of all backgrounds
o Listens to others input, and values
diverse perspectives
o Acknowledges others’ efforts
o Gives effective
feedback and helps others succeed
• Contribute to Teamwork
o Looks for ways to collaborate
and involve others with interest in an issue
o Discourages “we” versus “they”
thinking
o Prioritizes team success over individual gain
o Builds
relationships with key individuals and groups
o Coaches and guides others in
work tasks and overall work place safety
• Improve Customer Service Quality and Processes
o Works
to improve customer service
o Seeks to ensure that processes are aligned with
customer needs as role allows in effort to improve customer
service
o Identifies, implements, and/or influences ways to improve processes
that directly or indirectly impact customer
o Anticipates and prevents
problems
o Anticipates guests needs and proactively develops strategies,
products and services to meet those needs
o Uses creative innovative measures
to exceed guest expectation
o Adds value by identifying ways to improve
efficiency and effectiveness and to save expenses through process
improvement
• Drive for Results
o Demonstrates a sense of urgency to
accomplish goals
o Delivers on commitments
o Drives for results in a way
consistent with core values
o Plans and executes work effectively and
efficiently
o Sets high standards which are reflected in all aspects of his
own professional behavior and expects consistent high performance from
others
o Gets results the right way
o Develops action plans to achieve
goals
• Demonstrate Personal Leadership
o Consistently behaves
in accordance with company values and ethical principles
o Shows consistency
between words and actions
o Demonstrates openness to feedback and willingness
to grow and learn
o Is confident and maintains composure even in stressful
situations
o Constructively confronts others openly and directly about
performance
o Sets the tone in a positive and progressive manner
• Demonstrate Technical Skills
o Maintains and updates
own technical knowledge and skills as determined important to the
team
o Shares skills and knowledge with others as needed to perform for and
add value to the team or organization
o Continually strives for improvement
through situational experience and solicitation of feedback
o Can handle
advanced and unusual tasks
Normal Working Hours:
• Shifts as
required (evenings and/or days)
Past Work Experience Requirements:
• Minimum 5 years experience in food production in a high-volume operation
such as The Greenbrier or similar location
• Experience in a broad range of
different dining operations and independent restaurants
Educational Requirements:
• High School
Diploma or G.E.D. or
• AOS or AS Degree in Culinary Arts plus 3 years
experience in food production in a high-volume operation such as The Greenbrier
or similar location
• Computer Literate (basic understanding of excel and
word programs)
Technical Requirements:
• West Virginia
Food Handler’s Permit
• Ability to work quickly and efficiently in a fast
paced environment
• Excellent Work Ethic
• Good Time Management and
Organizational Skills
• Must be able to lead a highly motivated team
• Must be able to read and follow menus and recipes
• Have a eye for
product control and quality of food
• To train team to know what a good
product is and how to be consistent
• Proficient in all aspects of the pastry
culinary arts and have a thorough knowledge of recipe and method for all
restaurants and banquets
• Must be innovative and creative
Required Supervision:
• Very little
supervision provided
• Ability to complete tasks unsupervised
• Ability
to take initiative and ownership to provide the best service for our
guests
Other Requirements:
• Consistent
demonstration of the Ten Essential Attributes
• Positive
attitude
• Responsibility for food and labor costs in area and the drive to
control these costs
• Ability to develop relation with
co-workers
• Ability to demonstrate tasks to co-workers
• Ability to teach
those under you by passing on your knowledge to co-workers and showing them how
to be organized and work efficiently
• Team Player
• Take direction and
feedback well
• Self starter
• Production/Quality oriented
• Good time
management skills
*Requirements are subject to change
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