JOB TITLE: Flame Gaucho Meat Carver      

ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort  

SUPERVISOR: General Manager of Flame 

FLSA: Non-Exempt  

Salary Range: $9.00 + tips

FUNCTIONS STATEMENT:  

• As a Flame Gaucho Meat Carver, you will play a pivotal role in creating authentic Brazilian steakhouse experience. Gaucho Meat Carver’s ensure exemplary guest service by providing a full knowledge of cuts of meats table side and what is available on the salad area as well. 

MAJOR DUTIES:  

• Carving and serving tableside freshly prepared cuts of meats for the guest according to established standards. 

• Maintaining positive guest satisfaction by answering questions, accommodating special request. 

• Cleaning, organizing and restocking product/equipment at the end of the shift. 

• Following established safety standards using safe food handling guidelines and maintains clean work area. 

• Complete opening and closing checklists. 

• Refer to Daily Prep List at the start of each shift for assigned duties. 

• Assumes 100% responsibility for quality of products served. 

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 

• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. 

• Handles, stores and rotates all products properly. 

• Attends all scheduled employee meetings and brings suggestions for improvement. 

• Promptly reports equipment and food quality problems to management staff. 

• Inform Management immediately of product shortages. 

• Uses our Standard Recipe Book for preparing all products. Do not rely on the memory of yourself or other employees. 

• Performs other duties in the areas of food service including expo or other service assistance. 

• Performs other related duties as assigned by the Culinary Chefs or manager-on-duty during on or off periods as needed.  

• Accurately taking food order. 

• Explaining and describing menu items to customers. 

• Describing preparation methods of special menu items. 

• Professional appearance (well-groomed). 

NOTE: The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics of an employee in this position.  

FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION

• Knowledge of Public Health prescribed hand-washing techniques.  

• Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria.  

• Knowledge of minimum internal temperature for a variety of cooked foods.  

• Knowledge of presentation and garnish requirements for each dish.  

• Knowledge of broiling, frying, sautéing, boiling, steaming and other cooking methods as required for each variety of dish or food being ordered.  

• Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA).  

• Knowledge of waste, labor/cost, benefit principles regarding food and supplies.  

• Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes.   

• Knowledge of courteous, appropriate and inappropriate greeting techniques. 

• Knowledge of infection control factors, i.e. unsanitary cleaning cloths, and personal apparel, sterilization techniques of glasses, dishes and utensils. 

FACTOR 2: SUPERVISORY CONTROLS

• Incumbent is under the very general supervision of the Tournant Chef, Sous Chef, Executive Chef, Venue FOH Manager  

• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.  

• The supervisor assigns work, advises on changes in procedures and is available in the immediate area for assistance when required. 

• Routine work is performed independently following set procedures. 

• The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work. 

• When instructions do not apply, the problem is referred to the supervisor. 

• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations. 

FACTOR 3: GUIDELINES

• Written and oral guides provide specific instructions for doing the work. 

• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations. 

FACTOR 4: COMPLEXITY

• The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses. 

FACTOR 5: SCOPE AND EFFECT

• The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer. 

• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur. 

FACTOR 6: PERSONAL CONTACTS

• Unlike the chefs in the main kitchen, contacts are on a face-to-face basis with guests and customers from all points on a national and international basis. 

FACTOR 7: PURPOSE OF CONTACTS

• The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns. 

FACTOR 8: PHYSICAL DEMANDS 

• Standing for long periods of time. 

• Occasional bending, stooping, kneeling, repetitive motions, intelligible speech, hearing and visual acuity. 

• Frequent lifting up to 50 lbs. 

FACTOR 9: WORK ENVIRONMENT

• Normal restaurant environment.  

MINIMUM QUALIFICATIONS FOR CONSIDERATION:    

• Legally able to work in the United States 

• Must have a High School diploma or GED equivalent. 

• Two years of previous food and beverage, customer service and knife handling are required. 

• Excellent communication skills 

• Able to work weekends, nights, and holidays. 

• Must be able to communicate clearly with managers and kitchen personnel. 

• Be able to reach, bend, stoop and frequently lift up to 50 pounds. 

• Be able to work in a standing position for long periods of time (up to 5 hours). 

• Maintain professional appearance. 

• Ability to pass a thorough background-check as prescribed by CPN Gaming Commission.