COOK I - BANQUETS-SEASONAL

Hard Rock Hotel & Casino Atlantic City; Atlantic City (NJ); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a dedicated Cook I for their banquet services. This seasonal role involves assisting the Sous Chef in maintaining high standards of food preparation and presentation, ensuring quality control, and promoting positive customer relations. The ideal candidate will thrive in a fast-paced, high-volume kitchen environment, demonstrating flexibility and a commitment to excellence. Join a dynamic team where your contributions will enhance the dining experience for guests, all while working in a clean and safe environment. If you have a passion for culinary arts and customer service, this opportunity is perfect for you.

Qualifications

• 2-3 years experience in a high-volume kitchen.
• Ability to lift and move up to 50 pounds.

Responsibilities

• Assist Sous Chef with quality and portion control.
• Maintain sanitation and health department standards.
• Promote positive customer relations.

Skills

Food Preparation

Quality Control

Sanitation Standards

Customer Relations

Job description

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Overview

Under the direction of the Sous Chef, the incumbent maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation.

Responsibilities

1. Assists the Sous Chef and Cook in quality and portion control of product.
2. Must be flexible and able to work all kitchen areas.
3. Promotes positive customer relations; handles guest complaints.
4. Assist other line employees with daily responsibilities.
5. Prepare production in accordance with established standards set by Restaurant Chef.
6. Sees to the proper labeling, rotation, storage temperature and environment required.
7. Strive to eliminate over-production and over-purchasing.
8. Maintain quality inventory control of your production.
9. Ensure that production and storage areas are maintained in accordance with city and state health department codes.
10. Promotes positive public/employee relations at all times.
11. Maintains a clean, safe, hazard-free work environment within area responsibility.

Qualifications

1. Minimum of Two (2) to Three (3) years of experience working in a high-volume kitchen.
2. While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk, or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.

Additional Information

• Seniority level: Entry level
• Employment type: Temporary
• Job function: Management and Manufacturing
• Industries: Gambling Facilities and Casinos

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