Part-time Union Weekend seasonal positional with option to fill future Full-Time openings

Requirements
1) Must be at least 21 years of age
2) Must possess the following credentials:
a. California driver’s License
b. BSIS Guard Permit
c. BSIS Firearm’s Permit
3) Be able to pass physical and drug test
4) Communicate and Write fluently in English
5) 1 to 2 years Security experience is preferred
6) Will be required to join Union after 60 day working probation

Reports to: Banquet Captain/Supervisor, Sr. Hospitality Manager

Supervises: N/A

Pay Rate: $14.00 hourly plus point per shift in service pool

Overview:
The Banquet Server performs all tasks associated with setting up, serving, and breaking down of function rooms where banquet food service activities are performed. He / She is responsible for the prompt, courteous, smooth and efficient service of food and beverage to guests during banquet functions.

Job Requirements:
• Must have the ability to communicate clearly and congenially with guests about SAP services, products, programs and events
• Must have the ability to communicate verbally with guests and co-workers in English with some understanding of Spanish
• Must be able to read and comprehend BEOs
• Must be able to lift and carry fifty (50) pounds, also twist, bend, push, pull, turn and reach
• Must be able to stand for entire shift, walk up and down stairs, and walk long distances during the shift
• Must have expert knowledge of Santa Anita Park locations in order to accurately and quickly deliver guest orders
• Must be able to use POS technology
• Has superior customer service and problem resolution abilities
• Has Food Handler’s card and understands basic hygiene and sanitation
• Must maintain a positive and upbeat attitude
• Must satisfactorily fulfill all department training requirements


Job Duties:
• Review and understand Banquet Event Orders (BEOs) at the beginning of each shift to understand flow of event and ensure banquet rooms are set as per the customer request.
• Assist with table set-up according to specifications listed on the BEO
• Attend all pre-shift meetings to ensure events flow smoothly
• Be in communication with the Banquet Captain regarding any special needs
• Maintain proper dining experience, delivering items, fulfilling customer needs, removing courses, replenishing utensils, refilling glasses
• Greet all guests warmly with an appropriate greeting
• Have a good understanding of food and beverage menu items, and able to communicate details of those items to guests when asked
• Tray-pass food and beverage without spilling beverage, and be able to communicate offerings to guests
• Deliver and serve welcome drinks, food, meals, condiments and accompaniments in assigned table sections
• Manage buffet or reception station replenishing and cleanliness
• Have a good working knowledge of cocktails, wine and beer menu, including specialty cocktails. Serve Alcoholic and Non-alcoholic drinks promptly and accurately for service to your customers table. Properly open and pour wine at the table side.
• Using POS, input food and beverage orders accurately and collect payments where specified
• Keeps staging areas, tray jacks and guest tables organized and free of clutter, regularly monitors tables for cleanliness.
• Follow Santa Anita Cash Handling procedures during events that handle cash payments
• Check identification of guests to ensure guests are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age.
• If consuming alcoholic beverages, observe guest’s behavior, count number of drinks served, and if the server feels they should not drive, offer a taxi. Do not hesitate to ask a manager to intervene.
• Remove china, glassware, silverware, etc. from tables at the conclusion of the meal period and deliver to the stewarding area in an organized and clean fashion
• Ensure guest satisfaction throughout the meal service. Respond to guest requests in a friendly, timely, and efficient manner. Respond to and try to full fill any special banquet event arrangements
• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas
• Attend tables by removing and separating tableware, plateware, glassware, and flatware
• Communicate any areas of need, problems, and concerns from guest to appropriate manager
• Assist others with sidework including, but not limited to cleaning, stocking items or condiments, folding napkins, preparing silverware, etc.
• Adhere to grooming and appearance standards consistently
Other Duties:
This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Reports to:
Sous Chef, Executive Chef, Executive Sous Chef

Purpose/Overview:
The Cook 1 prepares customer meal requests using the "Cook to Order"
cooking system primarily at the grill services, garde manger, sauté, pizza
station and banquets of assigned locations at the Santa Anita Race Track.
The Cook 1 operates a variety of kitchen equipment and tools to cook,
measure, mix, wash, peel, cut, shred meats, fruits, vegetables and other
ingredients. This position trims and cuts meats, poultry, and fish by
incorporating HACCP and PPE procedures in kitchen production areas.
The Cook 1 maintains and records temperatures and food production
labeling and dating to ensure Health Department compliance. This
position maintains the kitchen work area at all times to ensure cleanliness.
The Cook 1 also assists with maintaining food service lines and catering
production as needed.

Job Requirements:
 Reporting directly to the Executive Chef and secondarily to the Executive
Sous Chef and Kitchen Manager, the Cook 1 performs the following essential
duties and responsibilities:
 Prepare customer meal requests using the "Cook to Order" cooking system
primarily at the grill services, exhibition, and pizza areas of assigned Dining
rooms.
 Serve as a prep and helper cook in the kitchen and service areas as needed.
 Read and follow numerous recipes.
 Prepare, season, marinate, cook, taste, carve, and serve soups, meats,
vegetables, and desserts.
 Cook, measure, mix, wash, peel, cut, or shred meats, fruits, vegetables and
other ingredients.
 Trim and cut meats, poultry, and fish.
 Assist with catering production as assigned.

Must be California Food Handler certified, and successfully recertify every 3 years.
Ensure that kitchen of assignment meets all safety and sanitary guidelines to comply
with safe food handling practices and to provide the highest level of food quality and
customer service for the Santa Anita Race Track community.

• Clean and maintain and sanitize work and service areas before and after meal
periods.
• Incorporate HACCP and PPE procedures in all kitchen production areas to
ensure a safe kitchen.
• Take and record temperatures to ensure compliance with Health Department
guidelines.
• Keep production records for all food produced.
• Properly use "Just in Time" and "Batch" cooking to ensure freshness.
• Minimize leftover and/or excess food production and use leftovers to decrease
waste.
• Label, date, and store items in appropriate areas.
Set up and maintain food service lines and steam tables as assigned.
Provide excellent customer service to customer, and staff. Resolve problems and follow
up with customers directly to ensure full customer satisfaction, without unnecessarily
referring customers to other staff members.
Participate in training sessions provided by Santa Anita Race Track.
Perform special projects/tasks/duties and provide assistance as assigned.

QUALIFICATIONS:
Education:
Any combination of education, training and/or experience equivalent to High School
Diploma or GED that provides the required knowledge, skills and ability.
Licenses/Certificates:
Must take and successfully pass the California Food Handler Certification within 30
days of hire and successfully recertify every 3 years. A valid driver's license is essential
to drive Tack’s-owned vehicles. Must take and successfully pass a functional capacity
test after job offer and prior to hire.
Experience:
Food production assignments and staff supervision in a kitchen at an academic
institution is preferred.
REQUIRED KNOWLEDGE AND CRITICAL SKILLS:
This position must possess the knowledge, skills and abilities to be able to successfully
perform the essential functions of the job or must be able to demonstrate how the
essential functions will be performed (with or without reasonable accommodation) using
other knowledge, skills and abilities not listed below.
Deploy professional skills in culinary food production and food services safety, in
collaboration with colleagues, to best promote the Track’s strategic interests.
• Must create, read and follow numerous recipes.
• Must assist in training staff in food prep and production.
• Can maintain a friendly, professional and helpful demeanor around staff and
customers and act as a staff role model for how to deliver superior customer service
and food services to the Santa Anita Race track community and the general public.
• Can operate and oversee the use of a variety of kitchen equipment, appliances and
machines in order to cook, measure, mix, wash, peel, cut, shred, and store a variety of
food items such as meats, fruits, vegetables, and other ingredients.
• Can use various cleaning supplies to ensure good sanitation.
Demonstrate effective, accurate and clear communication with strong verbal, written,
interpersonal, and reading, phone, and customer service skills. Follow all written and
verbal instructions, asking questions as needed for clarification of
projects/tasks/duties/assignments.
Handle all activities with patience, discretion, good judgment, and tact while working
with people from a wide variety of backgrounds.
Prioritize and perform multiple projects/tasks, meet deadlines/timelines, respond to
others in a timely manner, and work both independently and as a collaborative member
of the Property with a high standard of integrity and ethics, in support of the Santa Anita
Race Track strategic vision and the division's/department's annual goals.
Use strong organizational, time management, problem solving, and basic math skills to
complete work with accuracy and a keen attention to detail in a highly visible, deadlinedriven environment. Must safely lift and move supplies and equipment weighing up to
50 pounds and walk and stand for long periods of time. Must report to work on time and
in uniform at the start of each shift

Reports to:
Sous Chef, Executive Chef, Executive Sous Chef

Purpose/Overview:
Summary: Learns to assists in the preparation and cooking of various food items prior to
being considered a qualified, skilled cook. Maintains food safety and sanitation
standards in the preparation and kitchen areas.

Job Requirements:
• Learns to read menu to estimate food requirements.
• Prepares and cooks food in accordance with company production records and standardized
recipes.
• Learns to adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters
and steam kettles.
• Helps measure and mix ingredients according to recipes using a variety of kitchen utensils and
equipment.
• Bakes, roasts, broils and steam meats, fish, vegetables and other foods under guidance. Adds
seasoning to food during mixing or cooking under the instruction of others.
• Tests food by tasting, smelling and piercing to determine that it is cooked.
• Carves meat, portions food on serving plates, and adds gravies, sauces and garnishes to fill
orders as directed.
• Washes, peels, cuts and shreds fruits and vegetables and fruits.
• Butchers chicken, fish and shellfish as directed.
• Bakes bread, rolls, cakes and pastry as course of instruction permits.
• Maintains work area and equipment. Follows principles of sanitation and safety in handling
food and equipment.
• Interacts with customers and coworkers in a courteous, efficient and friendly manner.
• Ensures compliance with company service standards and inventory and cash control
procedures.
• Performs other duties as assigned.

Reports to:
Sous Chef, Executive Chef, Executive Sous Chef

Purpose/Overview:
Under direction of designated Sous Chef, the Cook III prepares food/menu items for guest
consumption utilizing only approved recipes, cooking methods and ingredients as set by Food &
Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes
and track standards; maintains positive, team oriented and accommodating attitude toward
guests (internal as well as external), fellow team members and management, at all times.

Job Requirements:
Possess adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods,
etc.) and standard food production equipment; possess adequate knife skills and ability to
sufficiently perform all basic cooking method, as well as the ability to multitask within those
basic cooking methods to ensure no interruption in servicing of the guests.
 Possesses adequate understanding the food rotation method “FIFO”; directly responsible for
labeling and dating all food items on their designated station as well as the kitchen as a
whole; ensures all food items are within expiration dates or if not, that they are disposed of
and properly logged on waste sheets.
 Possesses the ability to read food order tickets and identify menu items and
substitution/special requests in a timely and clear manner as well as communicate those
requests clearly to fellow team members.
 Maintains acceptable attendance record and arrives at workstation at scheduled time, in
proper uniform and ready to work.
 Reports any injuries, accidents or possible unsafe work environment or health code issues to
management immediately upon identification at all times.
 Performs any job responsibilities and or tasks deemed necessary by Culinary Management
within the scope of this position and business needs of the department.
 Strength sufficient to frequently lift and/or move up to 10 pounds below or at waist level
and occasionally lift, move or carry objects over 50 pounds below and at waist level

Reports to: Banquet Supervisor, Sr. Hospitality MAnager

Supervises: N/A

Pay Rate: $14.00-$16 hourly, untipped

Overview:
The Houseman is responsible for accurately and efficiently setting up and breaking down function events, completing internal furniture moves and requests, controlling and cleaning hospitality equipment, props and inventory, cleaning common areas, and responding to other hospitality department needs with a positive and upbeat attitude in a timely fashion. Housemen must be capable of working in a fast-paced and team-friendly environment. The highest in ethical business practices along with excellent guest service skills are essential to the success of this position. This position requires a high degree of interaction and thorough verbal communication with individuals at all levels internally and externally.

Job Requirements:
• Must be able to lift and carry fifty (50) pounds, also twist, bent, push, pull, turn and reach.
• Have the ability to stand for an entire 8-hour shift, walk up and down stairs, and walk long distances during the shift
• Must be able to work with other employees to safely move heavy equipment or furniture
• Must maintain a safe work environment at all times
• Must have the ability to communicate verbally with guests and co-workers in English with some understanding of Spanish
• Must be able to read and comprehend setup instructions on written BEOs and function sheets
• Must be able to work independently and complete tasks accurately with minimal supervision
• Must have expert knowledge of Santa Anita Park locations in order to accurately and quickly deliver banquet equipment
• Must have the ability to communicate clearly and congenially with guests about SAP services, products, programs and events
• Has superior customer service and problem resolution abilities
• Must be well-organized and have ability to multi-task in a fast-paced environment
• Must satisfactorily fulfill all department training requirements
• Must maintain a positive and upbeat attitude

Job Duties:
• Sets up and tears down meeting and banquet rooms according to BEOs & function sheets
• Inspects function room for the proper amount of seating, banquet and buffet equipment, and other BEO details before guests arrive
• Escalates guest or event issues immediately to appropriate managers
• Organizes and cleans banquet storage areas regularly
• Assists staff in event setup for both special events and daily operations
• Assist staff or managers with operational service as needed
• Performs light maintenance tasks as needed
• Drives SAP carts safely to pick up or deliver equipment, props, furniture or other items as needed
• Requisitions necessary supplies from warehouse according to SAP standards and policies.
• Completes monthly inventory of product according to SAP standards & policies.
• Keeps banquet storage and staging areas organized and free of clutter
• Maintains cleanliness of storage and staging areas
• Monitor and report breakage. Clean up spills or broken CGS immediately.
• Collects/removes trash from events as needed
• Maintains appropriate health and safety standards according to County codes, guidelines, and SAP standards
• Supports other tasks as needed by F&B management

Other Duties:
This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Reports to: Beverage Director, Sr. Hospitality Manager, Beverage Supervisor

Supervises: N/A

Pay Rate: $14.00-$16 hourly, DOE

Overview:
The Porter assists bartenders in stocking and cleaning the bar. Assists bartenders in providing cocktails, beer, wine and non-alcoholic drinks to guests, cocktail and restaurant servers, and responding to other hospitality department needs with a positive and upbeat attitude in a timely fashion. The position is also expected to provide the utmost in customer service to our guests. The highest in ethical business practices along with excellent guest service skills are essential to the success of this position. This position requires a high degree of interaction and thorough verbal communication with individuals at all levels internally and externally.

Job Requirements:
• Requires some knowledge of aspects to bartending and cocktail preparation.
• Must be able to lift and carry fifty (50) pounds, also twist, bent, push, pull, turn and reach.
• Have the ability to stand for an entire 8-hour shift, walk up and down stairs, and walk long distances during the shift
• Must maintain a safe work environment at all times
• Must have the ability to communicate verbally with guests and co-workers in English with some understanding of Spanish.
• Must be able to work independently and complete tasks accurately with minimal supervision
• Must have expert knowledge of Santa Anita Park locations in order to accurately and quickly deliver bar equipment or supplies
• Must have the ability to communicate clearly and congenially with guests about SAP services, products, programs and events
• Has superior customer service and problem resolution abilities
• Must be well-organized and have ability to multi-task in a fast-paced environment
• Must satisfactorily fulfill all department training requirements
• Must maintain a positive and upbeat attitude


Job Duties:
• Mixes cocktails using liquor, juices, soda and mixers.
• Blends, shakes, or stirs drink as required using spoon, shaker, or blender.
• Escalates guest or event issues immediately to appropriate managers
• Rotates liquor, bottled beer, and wine inventory.
• Follows FIFO, first in first out process to keep perishable items fresh, including juices, fruit, wine and beer.
• Maintains security of all bar supplies and alcohol.
• Assist staff or managers with operational service as needed
• Performs light maintenance tasks as needed
• Drives SAP carts safely to pick up or deliver equipment, beverage products, or other items as needed
• Requisitions necessary liquor and bar supplies from warehouse according to SAP standards and policies.
• Completes monthly inventory of product according to SAP standards & policies.
• Keeps beverage back rooms organized and free of clutter
• Prepares and cuts garnishes
• Restocks all bar supplies, including stirrers, straws, and napkins.
• Cleans all bar surfaces during shift and end of the shift.
• Monitor and report breakage. Clean up spills or broken CGS immediately.
• Maintains appropriate health and safety standards according to County codes, guidelines, and SAP standards
• Supports other tasks as needed by F&B management

Other Duties:
This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.