Guest Service Requirement
Our philosophy at Ameristar Casinos is to proudly deliver a quality customer experience in a fun and friendly atmosphere, while working together to provide our team members with personal and professional growth opportunities. Because of this philosophy, it is critical that all team members understand the importance of excellent guest service. All of our positions, whether corporate, back of house, management, or front of house require a friendly personality and a willingness to interact and provide fun, professional and friendly guest service. Guests are not our only customers; fellow team members are our internal customers as well. By joining the Ameristar team, you are committing yourself to these values and acknowledging your dedication to providing excellent guest service for our guests and our internal team, at all times.
Safety is a core value at Ameristar Casinos. The ability to work safely and prevent personal injury is a key job requirement of every position. Each Team Member is also expected to be committed to the safety of fellow Team Members and our guests and demonstrate that commitment through daily actions.
Serves as liaison between food production team members and Main Kitchen/Restaurant Chefs, ensuring that all food production meets/exceeds all standards for quality and consistency as well as sanitation and safety.
Duties and Responsibilities
Provides fast, friendly, professional and responsive customer service to culinary team members and the restaurant service delivery team.
Acts with discretion and confidentiality in handling information administered at the Managerial and Supervisory level.
Adheres to established Ticket Time production standards.
Supervises the back of the house kitchen team members.
Maintains proper employee/employer relations/recognition.
Evaluates performance and administers coaching as necessary.
Ensures fast clean service of all menu items as well as consistency.
Controls food production to include proper cooking methods, cooking time and temperature.
Ensures sanitation policies and storage of prepared foods are followed.
Ensures that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery.
Ensures that the minimum level of labor is used to perform the required level of production.
Completes the required daily financial tools and reports.
Maintains a sanitary, neat, clean, organized, safe and comfortable work environment where talents, skills and trade practices are exchanged, practiced and enhanced.
Communicates and cooperates with the front of the house management team.
Enforces all regulatory, internal controls, policies and procedures.
Must be able to work a flexible schedule including nights, weekends, holidays and fluctuating days off.
Required Knowledge and Skills
Must be able to work inside a kitchen 100% of shift.
Must be able to tolerate areas with extreme hot and cold temperatures.
Must be able to walk/stand 100% of shift.
Must be able to lift up to 50 pounds, push a food cart with up to 100 pounds of cargo and possess the mobility and dexterity required to meet the demands incumbent to this positions.
Must possess the coordination to use kitchen tools and utensils.
Possess and maintain culinary tools (knives) and possess the dexterity and coordination to perform necessary job functions.
Must be able to bend, stoop, reach, crouch, kneel, push, pull or climb a ladder to access equipment as necessary from storage areas.
Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
Basic knowledge of food preparation techniques.
Knowledge of weights, measures and recipe yield.
Must be able to speak, read, write and understand English and must be able to communicate with peers in a distinctive and persuasive manner.
Must be able to respond to visual and aural cues.
Must be able to work within a smoke-filled environment.
Strong computer skills with proficiency in Microsoft Word, Excel and Outlook preferred.
Required Natural Behaviors
Ability to sustain a high level of confidentiality and professionalism.
Ability to maintain a high level of energy and take a proactive and strategic approach to dealing with issues.
Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
Ability to provide excellent customer service skills.
Highly organized and detail-oriented.
Required Education and Work Experience
Graduate of post high school two-year Culinary Arts School or equivalent technical training in food and beverage
5 years restaurant industry work, including two to three years progressive supervisory experience in food production in a hotel or chain restaurant environment.
Proven performance in implementing and maintaining food production operational standards.
- 2 years ago - save job