Gaucho Server - Flame

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

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.

• 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.

• 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.

• 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…