Lead Cook - Full Time or Part Time, Banquets (flexible)

JOB SUMMARY:

• Leads the Line cooks in preparation of food for the outlets within the culinary department.
• Enhances productivity and acts as liaison between Kitchen Supervisor and Line cooks.

ESSENTIAL JOB FUNCTIONS :

• Ensures fast clean service of all menu items as well as consistency.
• Controls food production to include proper cooking methods, cooking time and temperature.
• Ensures sanitation policies and storage of prepared foods are followed.
• Ensures that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery.
• Ensures that the minimum level of labor is used to perform the required level of production.
• Completes the required daily financial tools and reports.
• Wears a bi-therm, gaming license (where required), name tag and hair restraint.
• Maintains a sanitary, neat, clean, organized, safe and comfortable work environment where talents, skills and trade practices are exchanged, practiced and enhanced.
• Communicates and cooperates with the front of the house management team.
• Enforces all appearance guidelines.
• Enforces all regulatory, internal controls, policies and procedures.
• Assist the Sous Chef's with supervising the cooking staff, including training.
• Communicates with peers, line cooks and expeditors concerning menu item availability and preparedness.
• Responsible for fast and sanitary preparation of all menu items following established recipes and standards.
• Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.
• Cross-train those within your department while encouraging, reinforcing and supporting your peers and team.
• Assist in the preparation of food items, ensuring each order sent out is uniform and consistent.
• Controls food production to include proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Oversees proper care, storage, use and cleaning of all tools and equipment.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Assist in preparation for a rush period of work without falling behind incoming orders.
• Able to provide relief assist Sous Chefs while providing assistants in all kitchen areas and other duties as assigned.
• Recognizes and corrects any product discrepancies and variations in quality, standards and specifications.

QUALIFICATIONS:

• High School Diploma or equivalent required.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
• Must be 18 years of age.
• Must pass background check and uranalysis drug test.
• Must be able to work any day of the week and any shift, including holidays and weekends.
• Must present a well-groomed appearance.
• Must have excellent customer service/communication skills.
• Minimum 3 years previous experience in culinary cooking/preparation.
• Must have excellent leadership and customer service/communication skills.
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.

WORK ENVIRONMENT REQUIREMENTS:

• Must be able to stand for prolonged periods of time or entire shift.
• Must be able to work at a fast pace and in stressful situations.
• Is able to tolerate areas containing second-hand smoke, high noise levels, bright lights and dust.
• Must be able to read, write, speak and understand English.
• Must have the dexterity to grip and work necessary items (chips, 10 key adding machine, money bags, computers, money, etc.).
• Must be able to bend, twist, turn, push and pull a minimum of 100 lbs. in a cart.
• Must be able to reach above and below the shoulder while carrying a minimum of 50 lbs.
• Must be able to work independently and with a team.
• Able to cook using industry and property standard techniques, procedures and equipment.
• Flexibility in fingers and hands to utilize kitchen equipment, bottles/glasses/knives/, etc.
• Responds to visual and aural cues along with experiencing extreme temperature changes.
• Mathematical abilities including addition and subtraction required.
• Must be able to work at a fast pace and in stressful situations.
• Is able to tolerate areas containing second-hand smoke, high noise levels, bright lights and dust.
• Must be able to read, write, speak and understand English.
• Familiar with all phases and operations of the kitchen and able to have a sense of urgency and react to changing business demands express excellent communication skills.

DISCLAIMER:
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).