Buffet Chef - Casino jobs in Florida

Global Bar and Grill in Lake City, FL is looking for one Chef de Cuisine to join our 56 person strong team. We are located on 14197 S Us Hwy 441, next to the new TA truckstop. Our ideal candidate is a self-starter, motivated, and reliable. This position requires weekends as we will be building out our weekend Buffet. Schedule will likely be Thursday thru Sunday with Monday through Wednesday off.

The Chef de Cuisine is responsible for managing the Kitchen Department of the restaurant with the other team members to create, implement and maintain quality standards. The ideal candidate will accomplish their tasks by monitoring and ensuring successful daily function within their department, while providing support and guidance to the entire culinary team, ending in a positive guest experience.

All duties are performed in accordance with department and Global’s policies, practices, and procedures. 

Job Duties

• Create menus based on seasonality, staying current on trending food products and presentation, and then execute them flawlessly.
• Maintain and elevate the quality standard as set by the brand.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency daily.
• Participate in marketing events directly related to their specific restaurant.
• Manage hourly and salaried kitchen employees through scheduling, payroll, training, coaching, evaluating, counseling, and hiring
• Provide support on alleged customer related food critiques.
• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations and culinary staff, as well as being the ambassador to other divisions within the Facility.
• Exercise discretion and independent judgment when creating and evaluating new programs, new services, and new ideas
• Stay abreast of property goals to create support and present departmental goals to executive leadership 
• Continue to learn and be on the forefront of new technology for the hotel industry
• Create ways to further enrich the guest experience by continuously reviewing, implementing, and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards
• Proactively seek guest feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience
• Manage guest requests and own all complaints; resolve issues immediately and follow up to ensure the guest’s satisfaction 
• Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B and other businesses.
• Foster a management team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, financial responsibility and asset management
• Ensure all accounting, payroll and employee relations matters are handled in compliance with company policy
• Reliable and dependable attendance is required, able to meet all scheduling requirements.
• Perform other functions as needed

Minimum Requirements

Combination of Education and Experience will be considered. Candidates will need to be authorized to work in the US as defined by the Immigration Act of 1986. Global Bar and Grill does do criminal background checks.

• Bachelor’s degree preferred in culinary arts, management or a combination of related experience and education
• Minimum of five (5) years’ work experience in a management position in a high-volume restaurant atmosphere.
• ServSafe manager certification or other food handler manager certification by a state recognized agency
• Experience in food safety audits in restaurants or retail foodservice operations

Other Minimum Requirements

• Strong advanced culinary knowledge and skills, ability to teach others.
• Full understanding of foodservice operations from farm to fork.
• Ability to create menus, train employees, maintain quality of product and employee morale
• Proven experience in a management role showing natural progression.
• Ability to anticipate the needs of coworkers, supervisors, subordinates, and guests.
• Strong attention to detail is critical for success in this role.
• Ability to read, write, and cost recipes then execute upon them consistently.
• Basic menu engineering knowledge required.
• Full understanding of all cooking techniques, procedures, skills, and competencies.
• Advanced competency with food safety procedures and guidelines. Full understanding of food storage hierarchy, FIFO, as well as health department standards.
• Full understanding of meat/seafood fabrication.
• Able to direct and execute all standard operating procedures within the department.
• Works proactively and displays a full understanding of health and safety guidelines.
• Advanced knowledge of menu analysis and food cost control.
• Ability to work varied shifts, including weekends and holidays
• Working knowledge of Microsoft Office
• Excellent customer service skills
• Ability to function well under pressure, manage multiple priorities, and meet established deadlines
• Must possess mature personal discretion and sound judgment
• Strong leadership abilities, sound judgment, superior problem solving and decision-making skills
• Excellent organizational, analytical and project management skills, with particular attention to quality and detail
• Interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor

Physical Demands / Work Environment

The Physical Demands and Work Environment described here are a representative of those that must be met by a Team Member to successfully perform the essential functions of the role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

General Labor Restaurant/Gaming - While performing the duties of this job, the Team Member is regularly required to walk, stand, sit, talk, hear, see, reach, stoop, kneel, and use hands and fingers to perform repetitive motions such as operate a point-of-sale register, games and attractions, restaurant equipment, time clock, and phone. May be required to lift, push, pull, move, transport, or carry up to 50 lbs. May be required to work various shifts/days in a 24-hour situation. Regular attendance is a requirement of the role. Exposure to noise (i.e. restaurant, games, and attractions), temperature (i.e. kitchen and refrigeration) and light fluctuations (i.e. games and attractions). Ability to work in an open or confined area as well as the ability to stand at an attraction for an extended period of time.