Recruiting Nevada

Pantry Worker - American Fish

2009-02-06T14:15:00

PROPERTY: ARIA Resort & Casino EMPLOYMENT STATUS: Full-Time Category: Food & Beverage - Kitchen/Chef/Cook/Helper JOB DESCRIPTION: -Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques -Maintain a solid menu knowledge and attention to detail with plate presentation -Exhibit a basic knowledge, understanding and application of various cooking techniques -Prepare and produce cold menu items for designated F&B outlets -Prepare all dishes following recipes and yield guides -Ensure all products are rotating on a first-in, first-out philosophy -Ensure all requisitions are processed properly and placed in designated area -Properly label and date all products to ensure safekeeping and sanitation -Able to apply basic knife skills required for preparation -Assist Cooks and Master Cook as needed in execution of service -Assist Helpers as needed in execution of service -Work as a team, assisting all guests’ and employees’ needs and inquiries -Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees -Maintain complete knowledge of and comply with all departmental policies/service procedures/standards -Maintain complete knowledge of correct maintenance and use of equipment -Monitor and maintain cleanliness, sanitation and organization of assigned work areas -Maintain and strictly abide by state sanitation/health regulations and hotel requirements -Meet with Garde Manger/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance -Complete opening duties set up work station with required mis en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, transport supplies from the Storeroom and stock in designated areas, start prep work and production of items needed for the day, select, clean and prepare fruits and vegetables, ice down seafood three times a day according to procedures, produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and Buffets and display items attractively and to specified requirements -Prepare amenity orders for Room Service if required -Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests -Inform Sous Chef of any excess items that can be used in daily specials or elsewhere -Maintain proper storage procedures as specified by Health Department and Hotel requirements -Minimize waste and maintain controls to att JOB REQUIREMENTS: Required: -At least two years of previous culinary experience -Basic working knowledge of knives and knife skills -Working knowledge of weights and measures, as well as various cooking techniques -Equipment knowledge to include, but not limited to slicing machine, juicer, Cryovac Machine, small wares equipment -Applicable knowledge of health and safety procedures -Working knowledge of sanitation practices For more jobs like this visit http://www.recruitingnevada.com

Cook - American Fish

2009-02-06T14:15:00

PROPERTY: ARIA Resort & Casino EMPLOYMENT STATUS: Full-Time Category: Food & Beverage - Kitchen/Chef/Cook/Helper JOB DESCRIPTION: -Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques -Monitor and maintain cleanliness, sanitation and organization of assigned work areas -Transport supplies from the storeroom and stock in designated areas -Start prep work on items needed for the particular menu of the day -Prepare all menu items following recipes and yield guide -Ensure all products are rotating on a first-in, first-out philosophy -Ensure all requisitions are processed properly and placed in designated area -Properly label and date all products to ensure safekeeping and sanitation -Maintain complete knowledge of and comply with all departmental policies/service procedures/standards -Maintain complete knowledge of correct maintenance and use of equipment -Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately -Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements -Meet with Assistant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance -Complete opening duties such as setting up work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks -Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service -Continue prep work after the meal period for the next meal service -Maintain proper storage procedures as specified by Health Department and Hotel requirements -Minimize waste and maintain controls to attain forecasted food cost -Disinfect and sanitize cutting boards and worktables -Transport empty, dirty pots and pans to the pot wash station -Breakdown work station and complete closing duties as assigned -Properly label and dates all products to ensure safekeeping and sanitation -Apply basic knife skills required for service -Read, measure and execute recipes -Maintain a solid menu knowledge and attention to detail with plate presentation -Versatile in preparing both hot and cold items -Assist Master Cook as needed in execution of service -Assist Pantry Workers and Helpers as needed in execution of service -Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups -Wor JOB REQUIREMENTS: Required: -At least two years of experience as a cook in a fast paced, high-volume restaurant -Basic working knowledge of knives and knife skills -Working knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryovac machine, small wares equipment -Working knowledge of health, safety and sanitation procedures -Working knowledge of weights, measures and various cooking techniques -Professional appearance and demeanor For more jobs like this visit http://www.recruitingnevada.com

Director of Employment

2009-11-20T14:11:00

DIRECTOR OF EMPLOYMENT

MAJOR JOB DUTIES: Duties include, but are not limited, to the following:

Conducts needs analysis on of all operations as to the recruiting programs and systems needed to develop a “world class" casino experience.
Creates, designs, and implements high-volume recruiting programs at all levels of the organizations.
Creates measurement and benchmarking tools to assess the effectiveness of recruiting programs and systems.
Assists in management of applicant tracking system and respective procedures.
Ensures a consistence and seamless recruiting and on-boarding experience in all departments, at all levels.
Develops and oversees departmental budget as well as management of departmental purchases.
Leads recruiting department in delivering excellent customer service as well continuous improvement in defined metrics.
Provide excellent customer service consistent with the property’s core service standards and brand attributes.
Maintains up-to-date knowledge of current legal requirements and government regulations affecting the recruitment function and ensures policies and procedures are in compliance.
Responsible for the timely and accurate creation and distribution of required information reports for outside entities such as local, state and federal regulatory agencies.
Responsible for development of staff.
Assists in all HR programs.

EXPERIENCE:

Six to ten years leading an organization in employment specifically in a casino environment.
EDUCATION:

Bachelor’s degree in related field of specialty or an equivalent education and experience combined.

SKILLS:

Expertise in designing a recruitment strategy for a complex, high volume organization. Proven skills in implementing a world class end-to-end applicant experience. Exceptional leadership, customer service and motivational skills required. Ability to design, develop, create, track and implement project plans. Excellent written and verbal communication skills. Ability to work in a fast paced, multiple project environment on an independent basis and with minimal supervision. Advanced skills in applicant tracking systems. Intermediate skill is Microsoft Word, Excel, PowerPoint, Outlook and email.

CERTIFICATE/LICENSE: SPHR

For more jobs like this visit http://www.recruitingnevada.com

Master Cook - American Fish

2009-02-06T14:15:00

PROPERTY: ARIA Resort & Casino EMPLOYMENT STATUS: Full-Time Category: Food & Beverage - Kitchen/Chef/Cook/Helper Management JOB DESCRIPTION: -Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques -Maintain an exceptional menu knowledge and attention to detail with plate presentation -Prepare both hot and cold items and demonstrate a variety of cooking techniques -Skillfully and knowledgably work each kitchen stations -Conduct training for cooks, pantry workers and kitchen helpers on job responsibilities -Ensure all products are rotating on a first-in, first-out philosophy -Ensure all requisitions are processed properly and placed in designated area -Identify and safely use all kitchen equipment -Regularly restock all kitchen supplies and food items required for service -Properly label and date all products to ensure safekeeping and sanitation -Able to apply advanced knife skills required for service -Read, measure and execute recipes -Maintain supervisory role in the absence of the Chef and/or Sous Chefs -Ensure food quality is superior and take action to correct any irregularities -Conduct inventory on a regular basis to ensure proper par levels -Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees -Maintain complete knowledge of and comply with all departmental policies/service procedures/standards -Maintain complete knowledge of correct maintenance and use of equipment -Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day -Maintain positive guest relations at all times -Monitor and maintain cleanliness, sanitation and organization of assigned work areas -Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements -Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance -Complete opening duties set up work station with required mis en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks and transport supplies from the Storeroom and stock in designated areas -Fabricate meat, fish and fowl for menu items -Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift -Prepare all menu items following recipes and yield guides -Inform the So JOB REQUIREMENTS: Required: -At least five years of cook experience in a similar environment -Working knowledge of knives and knife skills -Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, small wares equipment -Working knowledge of health, safety and sanitation procedures -Working knowledge of weights, measures and various cooking techniques -Professional appearance and demeanor For more jobs like this visit http://www.recruitingnevada.com

Casino Marketing

2009-10-07T07:58:00

We are seeking past CASINO HOSTS , SLOT ATTENDANTS, BUTLERS, CONCIERGE, BUS/LIMO DRIVERS with clean records for this position. Must have Immediate Player Base Following! Here's the chance to work with a premier casino group from Coast to Coast. Today’s actions are tomorrows results. Positions available nationwide. For more jobs like this visit http://www.recruitingnevada.com

Assistant Chef - Julian Serrano

2009-02-06T14:15:00

PROPERTY: ARIA Resort & Casino EMPLOYMENT STATUS: Full-Time Category: Food & Beverage - Kitchen/Chef/Cook/Helper JOB DESCRIPTION: -Ensure all products are rotating on a first-in, first-out philosophy -Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques -Regularly restock all kitchen supplies and food items required for service -Assist Executive Chef, Master Cook, Cooks, Pantry Workers and Helpers as needed in execution of service -Conduct training for Master Cooks, Cooks, Pantry Workers, Helpers and Kitchen Workers on job responsibilities -Conduct inventory on a regular basis to ensure proper par levels -Ensure all products are rotating on a first-in, first-out philosophy -Ensure all requisitions are processed properly and placed in designated area -Identify and safely use all kitchen equipment -Properly label and date all products to ensure safekeeping and sanitation -Apply advanced knife skills required for service -Create, read, measure, and execute recipes -Maintain an exceptional menu knowledge and attention to detail with plate presentation -Versatile in preparing both hot and cold items -Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups -Skillfully and knowledgably work each kitchen stations -Maintain supervisory role in the absence of the Executive Chef -Ensure food quality is superior and takes action to correct any irregularities -Produce production list to ensure efficient execution of service -Work as a team, assisting all guests and employee’s needs and inquiries -Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees -Assist Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product and people -Assist Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items -Ensure kitchen equipment is properly maintained and functioning -Other related duties as necessary JOB REQUIREMENTS: Required: -At least four years of similar Food and Beverage experience -Working knowledge of knives, knife skills and small wares equipment -Working knowledge of health, safety and sanitation procedures -Working knowledge of weights and measures and various cooking techniques -Professional appearance and demeanor -Preferred: -Formal culinary training For more jobs like this visit http://www.recruitingnevada.com