Graveyard Lead Cook $24.00 Per Hour

Lead Cook

Under direction of designated venue Sous Chef, the Lead Cook leads all cooks in production and preparation of food/menu items for guest consumption on designated shifts; ensures that Cook I, Cook II and Cook III utilize only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; repositions cooks, when needed, to ensure time goals for operations are met; maintains all food, equipment and kitchens to set health codes and casino standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times.

Assists with maintaining designated workstation throughout all levels of business flow; ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced on assigned station; ensures food service lines are fully stocked for forecasted business flow and restock before end of shift.

Possesses an above average knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.), and standard food production equipment; possesses above average knife skills; ability to perform basic cooking methods, as well as the ability to multitask within those basic cooking methods, to ensure no interruption in servicing of the guests.

Possesses adequate understanding of the food rotation method "FIFO" and is directly responsible for ensuring cooks are labeling and dating all food items on their designated stations as well as the kitchen as a whole; make sure 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 recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties. Able to effectively lead the flow of a shift including breaks, managing production, quality control, assisting with line checks, managing all aspects of HAACP Program. Responsible for kitchen training of Cook I, Cook II and Cook III.

Maintains acceptable attendance record and be at workstation at scheduled time, in proper uniform and ready to work.

Reports any injuries, accidents or possible unsafe work environment issues to management immediate when identified, 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.

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.

Primary work environment is in a climate-controlled restaurant environment within a gaming facility. Incumbents may be required to work evening, weekend and holiday shifts.

Employee may be exposed to highly stressful situations where a great deal of tact and diplomacy is necessary.

Hearing sufficient to hear conversational levels in person.

Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, and over the telephone.

Visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned, or to make general observations of facilities, guests and employees.

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.

Mobility sufficient to safely move in a restaurant and gaming facility; handle or feel objects, tools or controls, stand, walk, stoop, kneel, bend, kneel, crouch or crawl, and reach with hands and arms.

Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours.

Physical activities that apply to the essential functions of the position are: balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, fingering, grasping, talking, hearing, repetitive motions.

The employee will be exposed potential physical hazards (hot ovens/stoves, sharp blades, automated equipment) which require constant attention to environment/surroundings.

The noise level in the work environment is usually moderate.

The employee is exposed to fumes or airborne particles including secondhand smoke.

Work Experience Required: Minimum seven (7) years' experience working in kitchen of food service establishment with at least two (2) years' experience in supervisory capacity required. Must have previous experience in a high-volume operation of similar standards to the casino in a Cook III or similar position.

Education: High School Diploma or GED required

Certificates/Licenses/Registrations: Must obtain and maintain a Food Handler's or ServSafe Card and negative Tuberculosis (TB) test.

Other Requirements: Maintain clean and proper work attire in accordance with company policy.

Core Competencies:

JOB KNOWLEDGE - Demonstrates the necessary management, administrative, professional and/or technical skills to meet or exceed position expectations. Uses common sense approach to completing tasks and meeting deadlines. Keeps job knowledge current, is in command of all critical issues that develop day-to-day on the job. Seeks to increase job knowledge and value to organization.

PRODUCTIVITY Ability to manage acceptable workloads, volunteers for additional work, prioritizes tasks, develops good work procedures, manages time well, and handles/integrates new information and/or procedures well.

COMMUNICATION Communicates well both verbally and in writing. Creates accurate and punctual reports, demonstrates good listening skills. Demonstrates behavior that is welcoming, friendly, open and approachable.

INTERPERSONAL SKILLS Builds strong individual and team relationships within and outside the department. Flexible, open minded and demonstrates the ability to build rapport and satisfaction by handling all situations effectively as they arise.

DEPENDABILITY Meets commitments, deadlines, and works independently, completes all assignments or job tasks without management follow up, and accepts accountability for results.

QUALITY SERVICE - Ability to handle internal/external customer questions, concerns and complaints effectively and communicates positively. Consistently maintain a pleasant, approachable, professional image.

TEAMWORK/PARTNERING Contributes to meeting all team deadlines and responsibilities, listens to others and values opinions, helps Supervisor/team leader to meet goals, promotes a team atmosphere. Consistently demonstrates collaboration and cooperation skills and openly supports management in accomplishing department and business goals.

INITIATIVE Independently identifies problems and takes independent action to successfully resolve issues, willingly seeks out new or additional responsibilities, acts on opportunities to improve overall operations, generates new ideas. Takes advantage of opportunities to learn new skills. Demonstrates the ability to learn.

ADAPTABILITY/FLEXIBILITY - Adapts to change, is open to new ideas, willingly takes on new responsibilities, handles pressure, and adjust plans to meet departmental/business enterprise needs.

Scheduled hours may vary depending on business needs.