Job Title:           Concession (Grab-n-Go) – Full-Time & Part-Time
Department:      Food and Beverage
Reports To:       Food and Beverage Supervisor

SUMMARY

Prepare salads, fruits, cold meats, appetizers, and other cold dishes according to standards of quality.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Provide friendly, fast, and helpful Guest service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect.

Prepare all pantry food items according to standard pantry recipes or, as otherwise specified by supervisors/Sous Chef, to ensure consistency of product.  Transportation of heavy food production from food storage room to work area.

Initiate all requisition of food and supplies necessary for production.  Must learn/know all food container sizes in order to fill out requisitions properly.

Check and control the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product.

Visually inspect, select and use only food items that meet quality standards. Use first in first out system.  (FIFO) Label and date all items.  Follow crew S.O.P’s.

Visually inspect, select and use only the freshest fruits, vegetables, meats and other food products to achieve the highest standards in preparation and presentation of all menu items.

Efficient service of all cold and hot menu items ordered by patrons.

Keep all refrigeration, storage, and working areas clean and in working condition according to Health Department regulations.

Performing any general cleaning tasks using standard casino cleaning as assigned by supervisor to adhere to health standards.

Perform other duties as requested, such as cleaning up unexpected spills, or executing special customers’ requests.

Good working knowledge of the fundamentals of cold and hot food preparation and accepted standards of sanitation.

Knowledge of operating all kitchen equipment, i.e., stoves, ovens, slicers, steamers, etc.

Adhere to all cash handling procedures and opening/closing duties.

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities.

QUALIFICATIONS  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Good working knowledge of the fundamentals of cold food preparation.

Good working knowledge of accepted standards of sanitation.

Knowledge of operating all kitchen equipment, i.e., stoves, ovens, slicers, steamers, broilers, kettles, etc.

EDUCATION and/or EXPERIENCE

Two to three years cold and hot kitchen/pantry in a high volume restaurant facility.  Any combination of education, training or experience that provides the required knowledge, skills and abilities.  High school diploma preferred. Culinary and Apprenticeship program preferred.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondences, and memos.  Ability to write simple correspondences.  Ability to effectively present information in one-on-one and small group situations to customers, clients and other team members of the organization.  Ability to read, write and speak the English language in order to complete requisitions read recipes and communicate with other team members.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to obtain any government required licenses or certificates and gaming license.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee must regularly lift and/or move up to 100 pounds, climb ladders and access crawl spaces.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.  The noise level in the work environment is usually loud.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level.   Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

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Job Title:               Steward – Full-Time & Part-Time
Department:        Food and Beverage
Reports To:           Sous Chef

SUMMARY

Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Sous Chefs with those assignments and responsibilities as they arise

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect

Clean and sanitize all dishware, glassware and silverware.

Maintain cleanliness and organization of all kitchen areas and equipment.

Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands.

Operate equipment as directed.

Stock all supplies as directed by your immediate supervisor.

Assist others in duties as directed by supervisors.

Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members.

Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times.

Sets up dishwashing machine, i.e. drains closed, tanks filled, temperatures at correct level, detergent at proper level and thoroughly cleans dishwashing equipment and working areas.

Responsible for handling the removal of garbage; mopping and sweeping floors; washing walls and ceiling tiles.

Wear all PPE as according to OSHA standards.

Follow all health & sanitation guidelines.

Assist the Cooks and Servers as necessary.

Scrapes food from dirty dishes, pots, pans, and trays and washes them by hand or in dishwashing machine.

Run silverware & glasses through dish machine twice.

Sweeps and mops floor in dish area as needed.

Refill soap & paper towels as needed.

Washes stainless steel walls, doors, & kitchen equipment.

Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans as needed.

Clean Cooler floors, doors, thresholds, kick plates, & shelves 3 times a week.

Keep Kitchen areas stocked.

Transfers supplies and equipment between storage and work areas by hand or by use of hand truck.

Puts away all clean utensils; puts away & rotates stock in designated areas.

Responsible for the overall cleanliness of all kitchen, dishroom, storeroom, bake shop, deli, corridors and clean and maintain cafeteria dish area.

Perform such other duties as assigned by steward and/or Sous chef.

Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards.

Perform other duties as requested by management, for example cleaning unexpected spills, or special customer requests, to ensure total customer satisfaction.

Other duties as assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Knowledge of the appropriate supplies and equipment needed to service restaurant kitchen and casino.

Ability to operate dishwasher and other cleaning equipment.

Knowledge of proper usage of all cleaning chemicals according to standards.

EDUCATION and/or EXPERIENCE

Any combination of education, training or experience that provides the required knowledge, skills and abilities.  Grade school education preferred.  Three to six months experience in high volume food and beverage operation preferred.

LANGUAGE SKILLS

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers.  Ability to print and speak simple sentences.  Ability to understand verbal English to comprehend basic customers requests.  Ability to understand written English to read any caution or safety notices.  Ability to speak sufficient English in order to communicate with customers, coworkers and management.

MATHEMATICAL SKILLS

Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.  Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY

Ability to apply common sense understanding to carry out simple one- or two-step instructions.  Ability to deal with standardized situations with only occasional or no variables.

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to obtain any government required licenses or certificates.  For example: CPR Certification and/or First Aid training.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance.  The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell.  The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand cat/truck weighing a maximum of 200 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.

While performing the duties of this job, the team member is regularly exposed to wet and/or humid conditions and moving mechanical parts.  The team member is frequently exposed to fumes or airborne particles.  The noise level in the work environment is usually loud.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level.   Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

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Job Title: Bartender – Full-Time & Part-Time
Department: Food and Beverage
Reports To: F&B Supervisor/Manager
FLSA Status: Non-Exempt

SUMMARY

Responsible for providing friendly, courteous beverage service in accordance with standard procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Preparation and service of beverage as ordered by food servers, cocktail servers and lounge customers.

Maintain all par levels of required inventory, stocking beer, wine and liquor when Barback is unavailable.

Requisition all replacement inventory according to standards; obtain all necessary signatures for approval.

Maintain organization and cleanliness of bar areas.

Adhere to all cash handling procedures and opening/closing duties.

Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards.

Operate manual coffee machines and grinders.

Provide menu information as requested by customers.

Provide change to guests.

Assist with bussing in the lounge when servers are unavailable.

Perform other duties as requested by management, for example, cleaning unexpected spills, or special customers requests, to ensure total customer satisfaction.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Knowledge of all cocktail recipes, mixology, garnish and glassware.

Knowledge of various beer & wine brands.

Ability to grasp, lift and/or carry, or otherwise, transport up to 100 pounds through a crowded room.

EDUCATION and/or EXPERIENCE

Any combination of education, training or experience that provides the required knowledge, skills and abilities.  High school education preferred.  Two-three years bartender experience in high volume beverage operation.

LANGUAGE SKILLS

Ability to read and write in English.  Ability to understand and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and any caution or safety notices.  Ability to write routine reports and correspondences.  Ability to speak effectively before groups or team members of the organization.

MATHEMATICAL SKILLS

Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.  Ability to perform these operations using units of American money.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to obtain any government required licenses or certificates.  Example: CPR Certification and/or First Aid training.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms.  The team member frequently is required to stoop, kneel, or crouch; talk or hear; and taste or smell.  The team member must regularly grasp, lift and/or carry, or otherwise transport up to 100 pounds and move or push on a hand cart/truck a maximum of 200 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an team member encounters while performing the essential functions of this job.

While performing the duties of this job, the team member is regularly exposed to fumes or airborne particles.  The team member is frequently exposed to moving mechanical parts, toxic or caustic chemicals, and risk of electrical shock.  The team member is occasionally exposed to wet and/or humid conditions.  The noise level in the work environment is usually loud.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level.   Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

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Job Title: Porter – Full-Time & Part-Time
Department: Food and Beverage
Reports To: F&B Supervisor/Manager
FLSA Status: Non-Exempt

SUMMARY

Clear and reset food service tables and place in designated location.  Maintain presence on casino floor and be available for customer requests.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Clean and reset tables and place in designated location for continued service.

Assist food servers with the clearing of soiled china, glass and silver from the tables.

Assist Food Servers in the delivery of food to the tables.

Maintain inventory in side stations.  Keep all service areas clean throughout the shift.

Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards.

Clean drains, counters and mop service station floors.

Change soda bibs when empty.

Provide necessary equipment and supplies for all meal periods throughout the day to maintain quick service.

Provide ice to all Cocktail Server stations when Barback is unavailable.

Knowledge of the appropriate table settings, serviceware and menu items.

Ability to manually operate food and beverage equipment (toaster, coffee machines, etc.)

Performs other duties as requested, such as cleaning unexpected spills and executing special customers request.

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Knowledge of the appropriate table settings, service ware and menu items.

Ability to manually operate food and beverage equipment (toaster, coffee machines, etc.)

EDUCATION and/or EXPERIENCE

Any combination of education, training or experience that provides the required knowledge, skills and abilities.  High school education preferred.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, memos, and any caution or safety notices.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other team members of the organization.

MATHEMATICAL SKILLS

Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.  Ability to perform these operations using units of American money.

REASONING ABILITY

Ability to apply common sense understanding to carry out simple one- or two-step instructions.  Ability to deal with standardized situations with only occasional or no variables.

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to obtain any government required licenses or certificate.  For example: CPR Certificate and/or First Aid Training.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The team member must regularly lift, and/or carry, or otherwise transport up to 50 pounds and move or push goods on a hand cart/truck weighing a maximum of 100 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually loud.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level.   Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

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Job Title:               Food & Beverage Supervisor
Department:          Food and Beverage
Reports To:           F&B Manager

SUMMARY

The incumbent in this position is responsible for daily supervision of the food and beverage operation( Food Servers, Porter, Cocktail servers and Bar backs), including casino and restaurant bars, service bars, and cocktail service to ensure exceptional guest service and the achievement of customer service goals. Responsible for daily supervision of assigned Food & Beverage Team Members during his/her shift.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Provide friendly, fast, and helpful guest service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect

Maintain positive, professional working relationships will all team members and work closely with all service personnel to continually promote cleanliness and friendliness in the quality of service to our guests.

Direction and supervision of Food & Beverage service staff assigned to the restaurant, casino floor, cafeteria, lounge, beverage locations and banquet facilities, during their shift to ensure that all service is according to standards.

Manages the day to day operations of the Restaurant in accordance with established policies and procedures.

Creates and implements training program for all service touch points.

Maximizes employee’s morale through leading by example in demonstrating core service behaviors to both guest and team members and provides the tools, guidance and support needed to enable all restaurant employees to give world class guest service.

Maintains high levels of guest satisfaction by building relationships with the guests (through table touches, greetings farewells) and encourages employees to build relationships with the guests.

Responsible for understanding competitive set and creates service strategies to differentiate from the top restaurants in the casual dining category.

Maintains an efficient program under the guidance of the Food and Beverage Manager and director of Food and Beverage of scheduling to ensure high standard of service with the use of minimum man hours.

Controls wine and spirit inventories and works with restaurant staff to maintain budgeted pour costs.

Maintains all cash handling policies and procedures with all employees and ensures that proper tip compliance if maintained by all service team members.

Creates promotional programs to up sell beverage average check and rewards top team members for sales contests.

Performs hands on beverage training to include basic wine service, proper setting and clearing of tables and up selling techniques.

Ensures that all service staff are exposed to all menu items and have the opportunity to taste and critique all guest experiences.

Councils, guides and instructs assigned personnel to perform their duties to outlet expectations.

Works one on one with the Restaurant culinary team to share opinions and guest feedback. Reports all quality issues and works on a common solution to resolve any food and or service defects.

Understands implements and enforces all CET and Total Service programs as well as implements and enforces all Standard Operating Procedures.

Conducts daily pre-shift meetings with the entire team (FOH and BOH) and cultivates a team effort with all team members.

Must be visible on the floor interacting with guest, team members ,reliable and conscientious and possess the ability to interact (in English) with guest, co-workers and supervisory staff.

Excellent interpersonal, customer service, leadership, communication, team building and problem solving skill are required.

Must be accurate and detail oriented. Demonstrated the ability in maintaining consistent, high quality guest service levels. Must be able to initiate and engage in conversation in a professional and friendly manner.

Must have the ability to act quickly and exercise good judgment under pressure/conflict situations.

Must have an understanding of how the job responsibilities relate to the areas of the casino and hotel.

Communicates effectively with Food and Beverage senior leadership and is expected to assist in other areas of the division when necessary.

Supports company programs and communicates effectively with direct reports to maintain compliance of needed courses

Walks the floor at the beginning of every shift to inspect inventory and operating supplies and makes adjustments when necessary through Stratton Warren AS/400 system.

Assigning service staff to their stations in the Restaurant and on the casino floor, providing the necessary information and communication to casino floor management to ensure standards of service to casino patrons.

Ensure that each food & beverage area has proper staffing required to fulfill service needs of our guests visiting the restaurant, casino, and beverage locations.

Ensuring of quality service being  provided by the service staff to ensure expedient seating of guests, and total guest satisfaction. Supervise and monitor service of Food and Beverage timing within procedure time allowances (see Food and Beverage Timely Standards).

Supervision of beverage service offered by bartenders and cocktail servers to ensure alcohol service is according to ABC laws.

Ensure that all beverage locations are closed down according to state law and that bar areas are left in a clean and orderly manner.

Initiating team member schedules, completion of payroll to include payroll resolutions, interviewing and hiring of prospective team members and the completion of all required personnel related forms. Training of all front of the house Service Staff.

Ordering and control of inventory and supplies needed to perform daily operations of the food and beverage department.  Supervision of staff to ensure that supplies and equipment are handled correctly and safely.

End of month inventory completed as assigned, to include china, glass, silver, linen and beverage supplies.

Scheduling of meetings with service staff, providing on going information and tools needed by team members to successfully perform their job.

Conduct team member evaluations as required, on a timely basis.

Address team member problems or concerns in an expeditious manner.

Constructively counsel and issue progressive discipline as needed to ensure that all food and beverage team members perform their duties according to standards.  Maintain accurate, precise documentation of all counseling sessions.  Ensure that the personnel office receives all original documentation issued to team members. Individual team member files must not be kept separate from Personnel Office-No copies can be kept in separate files.

Participation in marketing of the restaurant with ideas, suggestions and incentives, casino special events and promotions requiring food and beverage support.

Attend all department and/or company meetings and training seminars as required.

SUPERVISORY RESPONSIBILITIES

Directly supervises front of the house team members.  Carries out supervisory responsibility in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; motivation of team members; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to competently perform each essential duty. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Strong knowledge of Food and Beverage operations and preparation techniques.

Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect information and resolve conflicts.

Ability to work under pressure during busy periods.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. The team member must regularly lift and/or move more than 100 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually loud.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level.   Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Apply Now

Job Title:          Cook – Full-Time & Part-Time
Department:     Food and Beverage
Reports To:      Sous Chef

SUMMARY

To provide the most responsive, knowledgeable, and courteous service possible through assuming production activity in the kitchen.  Executing recipes based on the Standard Operating Procedure Manual including batch cooking and line cooking. Cooks must work neat and clean and follow health standards for their station and the general work areas of the kitchen. They are to be organized, precise and able to follow directions with flexibility based on production and customer demands

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect.

The line cook is responsible for cooking and preparing a variety of menu items per recipe standards

Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect.

Follow recipes to prepare and/or cook food to meet departmental standards or as directed.

Measure and convert recipes without affecting quality.

Perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed.

Accepts direction during day to day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met.

Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness

Knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.

Understands fundamentals of soups, sauces, starches, thickeners and emulsifiers.

Must adhere to regulatory, department and company policies.

Partners with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction.

Must be familiar with and have exposure to prep list.

Take inventories for work stations

Exhibit intermediate knife skills, classic cuts and sharpening.

Attend all departmental and company training programs or meetings as directed.

Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards or as directed.

Perform all job duties in a safe and responsible manner.

Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.

Perform other job related and compatible duties as assigned

Monitors setup work for the kitchen and all food line.

Observes all safety rules and regulations.  Reports any and all accidents, safety hazards or potential safety hazards to the Executive Chef, Manager, or Security Department immediately.

SUPERVISORY RESPONSIBILITIES

This position does not have any supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work requires effective communication in English both verbal and written form in a professional manner.

Work requires a minimum of two years’ experience.

Work requires ability to work from a standing position for extended periods of time.

Work requires pushing carts up to 250lbs, lifting full pots up to 100lbs, repetitive stirring, and bending at the waist.

Good working knowledge of the fundamentals of hot food preparation.

Good working knowledge of accepted standards of sanitation.

Knowledge of operating all kitchen equipment i.e. stove ovens, broilers, slicers, steamers, kettles, etc.

EDUCATION and/or EXPERIENCE

Any combination of education, training or experience that provides the required knowledge, skills and abilities.  High school Diploma preferred.  Culinary or apprenticeship program preferred.

Must have at least one-year proficient full time (40 hours week) work experience on hot line and must be technically proficient.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other team members of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to obtain any government required licenses or certificates

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.  The noise level in the work environment is usually loud.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level.   Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Apply Now

Job Title:        Player’s Advantage Host/Hostess – Part-Time

Department:  Marketing                                              

Reports to:     Marketing Manager                              

SUMMARY 

Promote the Players Advantage Card to increase the Marketing database and raise carded usage. Ensure satisfaction and retention by providing superior service to every guest who visits the Casino.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following, other duties may be assigned.

Develops and maintains relationships with guests by following the Casino’s Mission Statement of treating our guests and each other with kindness, dignity and respect.

Utilizes the Patron Management system to enroll new members, update information and obtain Bonus Play and Food Credit balances on existing accounts.

Provides support in using the Players Advantage Card including accessing Bonus Play.

Participates in floor rotations to increase enrollments and carded percentage by promoting the benefits of using a Players Advantage Card.

Responds to radio calls for guest service on the gaming floor.

Records hourly head count and carded play figures on the Daily Shift Report.

Logs adjustments and reactivations in accordance with Company and SICS standards.

Makes Casino announcements using the public address (PA) system.

Responsible for the proper receipt and distribution of items checked into coat check.

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE

Customer Service Experience

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organizations.

MATHEMATICAL SKILLS

Basic Math Skills

REASONING ABILITY

Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Gaming License

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to stand; use hands to fingers, handle, or feel objects, tools, or controls; talk or hear; and taste or smell. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl.

The employee must occasionally lift and /or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee frequently works near moving mechanical parts. The employee is occasionally exposed to risk of electrical shock and vibration. The noise level in the work environment is usually moderate.

Should be able to adapt well to the casino environment involving large numbers of people, loud and continuous high noise levels. Must also be able to psychologically handle the concept of persons occupying an establishment for the purpose of gambling, drinking, eating and smoking for long periods of time.

Apply Now

Job Title:               Officer – Part Time

Department:          Security

Reports To:           Security Supervisor

SUMMARY

Ensures the safety and protection of the guests, fellow team members, property, and assets of Casino San Pablo.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Provides security and protection for customers, casino assets, and other team members

Prepares detailed reports on incidents occurring on casino property.

Provides interior observations during cash removals and deliveries to casino property.

React promptly and effectively to any disturbances at any location on casino property as required or directed.

Observe, report, and react to any individual suspected of conducting illegal activity.

Administer first aid and assist injured customers and team members of the casino.

Responds to the direction of a Security Supervisors and/or upper management.

Conducts or observes removal, replacement and securing of boxes containing cash, or redeemable tokens and tickets from gaming tables and machines.

Read and understand all Duty Sheets, Department Manual, Company Team Member Handbook, and other material as presented. Any questions, suggestions, and constructive ideas should be expressed in briefing or to a Security Supervisor or above in a one on one format.

All of the Security Team must understand and embrace superior guest service in our culture of Friendliness & Cleanliness embodied in the commitment to Kindness, Dignity, and Respect for everyone we deal with.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities.

EDUCATION and/or EXPERIENCE

No experience required

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other team members of the organization.

MATHEMATICAL SKILLS

Basic math skills

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

Gaming License, CPR, First Aid, AED, Verbal Judo, Laws of Arrest.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand and/or walk. Must be able to lift between 40 – 80 pounds deadweight.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually loud. Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

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