Crazy Buffet's success is built on the experiences of its customers. If you are ready to join a company that values your talents and appreciates your efforts, please fax or email us below. Our benefits can't be beat, and the family discounts aren't bad, either!
We are currently hiring the following positions in our Tampa location:
Fax: (813) 998-9033
Please send your resume to: info@gocrazybuffet.com
- Estimates food and beverage costs costs and requisitions or purchases supplies.
- Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.
- Inspects food and food preparation to maintain quality standards and sanitation regulations.
- Investigates and resolve food quality and service complaints.
- Reviews financial transactions and monitors budget to ensure efficient operations, and to ensure expenditures stay within budget limitations.
- Any other assignments requested by the immediate superior.
Assist Manager. In absence of Manager, A. M. coordinates food service activities of restaurant by performing the following duties personally or through subordinate supervisors.
- Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
- Estimated food consumption and purchases or requisitions foodstuffs and kitchen supplies.
- Reviews menus, analyzes recipes, food, labor, and overhead costs, and determines menus.
- Directs food production policy to control costs.
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
- Tests cooked foods by tasting and smelling them.
- Devises special dishes and develops recipes.
- Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
- Establishes and enforces nutrition and sanitation standards for restaurant.
- Any other assignments requested by the immediate superior.
- Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
- Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats and seafood, and prepares dishes, such as sauces, during rush periods.
- Assumes responsibility for kitchen in absence of Executive Chef.
- Controls inventory & proper storing of all incoming deliveries.
- Implement and enforce Health Regulations, labor codes, Crazy Buffet Policies and any and all city, state & federal regulations.
- Any other assignments requested by the immediate superior.
Line Cook (Kitchen Supervisor Chief Cook):
- Estimates food consumption, and requisitions or purchases foodstuffs.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Selects and develops recipes based on type of food to be prepared.
- Supervises personnel engaged in preparing, cooking and serving meats, and sauces, vegetables, soups, and other foods.
- Cooks or otherwise prepares food according to recipe.
- Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing .
- Carves meats.
- Maintains time and payroll records.
- Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
- Supervises section personnel to ensure cleanliness of kitchen and equipment.
- Enforce health Dept. regulations as well as complying with labor codes.
- Supervises Cook and tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
- Any other assignments requested by the immediate superior.
Salad Cook (Kitchen Supervisor, or Chief Cook):
- Estimates food consumption, and requisitions or purchases foodstuffs.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Selects and develops recipes based on type of food to be prepared.
- Supervises personnel engaged in preparing, cooking and serving meats, and sauces, vegetables, soups, and other foods.
- Cooks or otherwise prepares food according to recipe.
- Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing .
- Carves meats.
- Maintains time and payroll records.
- Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
- Supervises section personnel to ensure cleanliness of kitchen and equipment.
- Supervises workers engaged in inventory, storage, and distributing of foodstuffs and supplies.
- Any other assignments requested by the immediate superior.
- Estimates food consumption, and requisitions or purchases foodstuffs.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Selects and develops recites based on type of food to be prepared.
- Supervises personnel engaged in preparing, cooking and serving meats, sauces, vegetables, soups, and other foods.
- Cooks or otherwise prepares food according to recipe.
- Cuts, trims, and bones meats and poultry for cooking.
- Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. Carves meats.
- maintains time and payroll records.
- Plans and participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
- Supervises section personnel to ensure cleanliness of kitchen and equipment.
- Supervises section personnel to ensure cleanliness of kitchen and equipment.
- Supervises Cook and tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
- Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
- Any other assignments requested by the immediate superior.
- Once you have clocked in, ask your supervisor for the assigned tasks for the day.
- Carries dirt dishes from dining room to kitchen.
- Wipes table tops and chairs with damp cloth.
- Replenishes supply of napkins, silverware, glassware, and dishes in dining room.
- Cleans and polishes glass sneeze guard and buffet counter.
- Replace syrup carton for soft drink dispensers.
- Sweeps and mops floors.
- Any other assignments requested by the immediate superior.
- Once the team has arrived, have the supervisor assign individuals tasks. Scrapes food from dirty dishes an washes them by hand or places them in racks or on conveyor to dishwashing machine.
- Washes glassware, pots, pans, and trays.
- Sweeps and mops kitchen floors.
- Washes worktables, walls, refrigerators, and meat blocks.
- Segregates and removes trash and garbage and places it in designated containers.
- Steam cleans or hoses out garbage cans.
- Sort bottles and cans tin the recycle bins.
- Polishes silverware using chemical dip.
- Transfers supplies sand equipment between storage and work areas.
- Sets up steam tables.
- Washes and peels vegetables. Loads or unloads trucks picking up or delivering supplies and food.
- Any other assignments requested by the immediate superior.
Sushi
Chef:
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Crazy Buffet