Charter 18 Lead Cook

Charter 18 Lead Cook

Provides general leadership and work direction of department team members, including but not limited to organizing and assigning work, prioritizing workload and assignments to ensure orderly and efficient completion by department employees, directing department employees in the successful completion of assigned work, enforcing department and company rules, instructing and training department employees in the successful performance of their duties and other leadership and work direction duties as assigned by supervision. Lead persons do not perform supervisory tasks such as scheduling, discipline, performance reviews, hiring or terminations; although they may provide input to supervisors regarding such matters.

Essential functions include delivering internal and external guest service the Boyd Gaming Way, being friendly and approachable, being prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions, learning and being familiar with all of Boyd Gaming's room outlets, server functions, and answering general questions regarding the property, anticipating the guest's needs and responding appropriately with a sense of urgency, washing, slicing, peeling and/or cutting various foods to prepare for cooking or serving, observing and testing foods to determine if they have been cooked sufficiently, assisting in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to, maintaining control of the kitchen to ensure staffing levels are appropriate based on business volumes, engaging the guest each time they come to the buffet line, explaining product, asking questions and building positive relationships with the guest, coordinating and communicating on orders with dining room staff, assuming limited charge of kitchen on respective shifts, assuming limited accountability of supervisors in their absence, receiving and delivering food to the proper areas, coaching and directing all cooks, prep cooks and kitchen food runners to work in a productive and efficient manner, expediting all food orders promptly in a timely manner, using and maintaining all assigned areas and equipment in a sanitary, safe and effective manner, observing and enforcing Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment, consistent attendance at company/restaurant training programs as they are scheduled, completing opening, closing and other side duties as assigned by the supervisors, passing all tests given including the training in order to retain the knowledge needed to be an effective server, maintaining a well-groomed, neat and clean appearance, possessing the resiliency to deal with difficult guests in all types of business conditions and possessing the ability to work harmoniously with coworkers, performing all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards, and performing all duties as assigned by management.

Job qualifications include being at least 18 years of age, demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation, demonstrated understanding and knowledge of the application of sanitation procedures, and these skills and abilities are typically acquired through at least 3-years' experience directly related to the accountabilities specified.