Meat Specialist

Overview

POSITION SUMMARY:

The individual in this role is tasked with expertly preparing and butchering various meats, seafood, and poultry, alongside crafting and presenting all dishes outlined in the designated menus within assigned kitchen areas, utilizing all tools and equipment provided by Hard Rock International. A strong command of knife skills and culinary techniques is essential for the successful execution of dishes.

Responsibilities

ESSENTIAL FUNCTIONS:

(These functions serve as a general illustration of the work performed in this job classification and are not exhaustive for this position)

• Foster an inviting atmosphere that encourages guests to choose Hard Rock International for their dining experience; actively engage in building and maintaining guest relationships while mentoring team members to deliver exceptional service.
• Skillfully cut and prepare meat from larger wholesale cuts into steaks, chops, roasts, and other portions.
• Possess a thorough understanding of dry aging meat in accordance with company standards.
• Prepare all dishes adhering to company recipes and standards, ensuring that each plate is visually appealing and meets the specifications set forth by Hard Rock International.
• Exhibit proficient knife skills and culinary techniques using all kitchen equipment provided.
• Demonstrate expertise in grilling techniques across various grill types, including wood-burning, charcoal, gas, and electric, while preparing and executing dishes that align with company standards.
• Show proficiency in creating a variety of sauces and appropriately garnishing dishes according to company guidelines.
• Maintain a clean and organized workstation.
• Collaborate with co-workers to ensure the kitchen operates efficiently.
• Uphold cleanliness in the work area; report any safety hazards, equipment failures, or accidents.
• Ensure proper storage of food items, including leftovers from previous functions.
• Maintain adequate stock levels and ensure all equipment is in optimal working condition.
• Properly close down workstations at the end of shifts.
• Assist with various duties during special events or parties, including but not limited to carving, cooking, setup, and teardown of work areas.
• Participate in meetings and complete assigned follow-ups.
• Support fellow cooks during food preparation and assembly.
• Perform cleanup duties before the end of the shift.
• Sanitize all work areas in compliance with food safety regulations and company standards.
• Occasionally assist with special events or parties as needed.
• Consistently perform work duties with reliability and predictability.
• Responsible for cleaning and sanitizing both work and public spaces.
• Other duties as assigned.

NON-ESSENTIAL FUNCTIONS:

• Attend training sessions as required.

Qualifications

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

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

A High School Diploma or equivalent is required. A culinary apprenticeship, an associate degree from a culinary institution, or a comparable qualification is preferred. A minimum of five (5) years of prior experience in line cooking is essential, with one (1) to two (2) years of butchering experience preferred.

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

• Must obtain and maintain all necessary licenses and certifications as per Federal, State, and Gaming Commission regulations.
• Must successfully pass a background check.
• Must successfully pass a drug screening.
• Must be at least twenty-one (21) years of age.
• Must be available to work holidays, weekends, and flexible shifts.

KNOWLEDGE OF:

• Relevant federal, state, and local laws, codes, and regulations.
• Standard safety and sanitation practices for food and beverage service.
• Food preparation techniques and products.
• Comprehensive understanding of kitchen operations.
• Organizational skills, budgeting experience, and financial acumen.
• USDA regulations pertaining to meat processing.

ABILITY TO:

• Exhibit enthusiasm, excitement, and a professional demeanor.
• Communicate effectively, both verbally and in writing.
• Adapt to varying shifts and schedules as necessary.
• Deliver exceptional service to both internal and external guests.
• Engage effectively with team members and external contacts.
• Act professionally in a dynamic environment.
• Monitor cash flow and secure assets.
• Coordinate scheduling with customer demand.
• Oversee and direct the activities of subordinates while maintaining a high standard in the dining area.
• Utilize all necessary tools associated with the position, including knives and slicers.
• Review and understand recipes and other essential documentation.
• Inspect the quality of all food items.
• Operate meat production equipment such as grinders and patty machines.