Production Cook - Banqueting Operations

Hard Rock Hotel & Casino Atlantic City; Atlantic City (NJ); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

Benefits vary by employment status

Job summary

Hard Rock Hotel & Casino Atlantic City is seeking a dedicated Line Cook to support the Sous Chef in preparing and presenting high-quality dishes in a fast-paced kitchen.

You will assist in portion control, operate across all kitchen stations, and help ensure cleanliness, labeling, storage and compliance with health codes.

Qualifications

• 2–3 years of experience in a high-volume kitchen.
• Experience working under a Restaurant Chef.
• Ability to work in all kitchen areas.

Responsibilities

• Assist Sous Chef and Cook with quality and portion control.
• Work across all kitchen areas as needed.
• Promote positive guest relations and handle complaints.
• Assist other line staff with daily tasks.
• Prepare production per established standards.
• Label, rotate, store, and monitor temperatures.
• Minimize overproduction and over-purchasing.
• Maintain inventory control for production.
• Ensure production and storage areas comply with health codes.
• Maintain a clean, safe, hazard-free work environment.

Skills

High-volume kitchen

Job description

Our team members are the key to our company's success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits

Job Description

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

Essential Job Functions

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

Qualifications

• Minimum of Two (2) to Three (3) years of experience working in a high-volume kitchen