Lead Line Cook

Over see food preparations in designated kitchen. Assist in creating menus and specials. Assist with food costs, ordering and inventory. Adhere to safety procedures and follow sanitation guidelines. Benefits Flexible work schedule. Clear and defined training. Career growth, you are our future! Other benefits include Medical, Dental and Vision, and 401k. We Offer On Demand Pay. ESSENTIAL DUTIES AND RESPONSIBILITIES Maintain cleanliness of BOH Assign deep cleaning tasks to cooks Follow up with check out system for all cooks for stocking and cleanliness Follow rotation procedures to reduce over stocking. Temperature check of all freezers and coolers to assist with loss of product. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High school diploma or equivalent Basic knowledge of how to mix drinks a plus. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to add, subtract, multiply, and divide. CERTIFICATES, LICENSES, AND REGISTRATIONS TIPS Card PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to lift objects up to 50 lbs. Must be able to stand for long periods of time. SUPERVISORY RESPONSIBILITIES Directly supervises between non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems. Perform evaluations of cooks. Train and supervise training of all cooks. MACHINES, TOOLS, EQUIPMENT, ELECTRONIC DEVICES, AND SOFTWARE Fryer Flat top Char broiler Toasters Oven Slicer WORK ENVIRONMENT The employee regularly is exposed to hot food and equipment. #J-18808-Ljbffr Stockmen's Hotel and Casino, LLC