Butcher - Banqueting Operations

Benefits

Additional Information

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: POSITION SUMMARY: 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. 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. Cut and trim the meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. Good knowledge of dry aging meat based on HRCNI standards. Prepares all foods/dishes that are based on company standards and recipes. Ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the HRCNI. Demonstrate good knowledge and knife skills. Demonstrate good knowledge and cooking skills/techniques by using all equipment provided by HRCNI. Good knowledge of using the grill (wood burning, charcoal, gas, and electric grill) preparing and executing all dishes based on HRCNIN standards. Good knowledge of producing a variety of sauces and properly placing them on all dishes, based on HRCNI standards. Keeps workstation neat and clean. Assists co-workers to ensure efficient operation of the kitchen. Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas, and accidents. Ensures the proper storing of any foods, including those from a previous function. Ensures that items are fully stocked, and equipment is in good working condition. Ensures the proper closing down of workstations. Assists with other duties at special events or parties and assists where necessary including but not limited to carving, cooking, set up, and or teardown stations or work areas or other duties as assigned. Attend and participate in meetings, completing follow-up as assigned. Assist other cooks during the food cooking and assembly process. Clean up before shift ends. Clean and sanitize all work areas based on Food Safety rules and regulations, together with HRCNIN standards. On occasion may perform duties for special events/ parties. 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. EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) High School Diploma or Equivalent. A culinary apprenticeship, an associate degree from a culinary institution, or an equivalent. Five (5) years of prior line cooking experience is a must. One (1) to two (2) years of prior butchering experience is preferred. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain all licenses / certifications per Federal, State, and Indiana Gaming Commission. 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 profession