Current jobs related to Butcher - Steakhouse - Gary - Hard Rock International (USA), Inc.

Overview:
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The incumbent in this position is responsible for properly butchering meat, fish, and poultry (but not limited to) and preparing and producing all foods/dishes listed on the respective menu/s in an assigned kitchen outlet/s using all equipment provided by HRCNI. Demonstrate good knowledge when comes to knife skills and cooking procedures and execution of dishes.

**Responsibilities**:
**ESSENTIAL FUNCTIONS**:

- (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)_
- Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
- Responsible for training, evaluating, and supervising staff with equipment and keeping accurate logs of date, time, temperature of specific products.
- Develops training procedures to ensure superior guest service standards are achieved.
- Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting.
- Responsible for food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget within specific department.
- Creates recipes and standards for meat preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
- Develops detailed logbook documenting all grinding procedures as well as a documented equipment breakdown schedule and cleaning schedule.
- Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
- Supervises all Hard Rock Casino Northern Indiana food outlets, and kitchen personnel.
- Writes schedules and adheres to established budgetary guidelines for labor control, while understanding labor costing formulas.
- Assists Executive Chef in inventory and pricing as required.
- Assists in procuring food supplies and kitchen equipment from approved suppliers.
- Oversees and ensures that all health code standards including safe food handling and sanitation requirements are maintained in kitchen operation areas at all times.
- Attend and participate in meetings, completing follow-up as assigned.
- Perform work regularly and predictably.
- Responsible for cleaning and sanitizing work and public spaces.
- Other duties as assigned.

**NON-ESSENTIAL FUNCTIONS**:

- Attend seminars when needed.

Qualifications:
**EDUCATION AND /OR EXPERIENCE REQUIREMENTS**:

- (Related education and experience may be interchangeable on a year for year basis)_

This knowledge and these abilities are typically acquired through the completion of a culinary arts degree or accredited apprenticeship and 4 to 8 years of progressive food preparation experience with at least 3 to 5 years in a management capacity. Previous experience in a high-quality hotel or freestanding restaurant highly desirable.

**ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc)**:

- Must obtain and maintain valid licenses / certifications per Federal, State and ERGC Gaming regulations.
- Must successfully pass background check.
- Must successfully pass drug screening.
- Must be at least twenty-one (21) years of age.
- Must be able to work holidays and weekends, as well as flexible shifts.

**KNOWLEDGE OF**:

- Pertinent federal, state, and local laws, codes, and regulations.
- Standard safety and sanitation practices for food and beverage service.
- Food, food product, food preparation, etc.
- Standard safety and sanitation practices for food and beverage service.
- How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
- Complete understanding of kitchen operations.
- Demonstrated organizational skills, budgeting experience and full understanding of financials.
- USDA laws and regulations as it related to meat processing.

**ABILITY TO**:

- Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
- Communicate clearly and concisely, both orally and in writing.
- Be flexible to work varying shifts and time schedules as needed.
- Deliver programs which create a service level of excellence for internal and external guests.
- Communicate effectively with all levels of team members and outside contacts.
- Act professionally with a constantly changing internal and external environment.
- Monitor and control cash flow and security of assets.
- Link scheduling to customer flow.
- Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.
- Use all tools associated with the position including but not limited to knives, slicers and choppers.
- Review and