Lead Cook

Job Description

Job Description

SUMMARY:

To provide the most responsive, knowledgeable, and courteous service possible through assuming production activity in the kitchen. Monitors kitchen preparations. Serves as a communication liaison between the other shifts and management, monitoring to ensure that work assignments, breaks, and meal periods occur as dictated by the schedule. The lead cook will also ensure that necessary supplies are available to other cooks.

ESSENTIAL DUTIES AND RESPONSIBILITIES: (include but not limited to the following)

• Monitors or adjusts daily assignments for all kitchen team members; monitor entrance and departure times of team members.
• Tests and approves all preparations with the Asian Cuisine Chef, Executive Sous Chef or Executive Chef before they leave the kitchen.
• Responsible in coordinating the Accurate Ticket Time and Food Quality.
• Monitors setup work for the kitchen and all food line.
• Must learn/know all food container sizes in order to fill out requisition properly.
• Work closely with the kitchen management in specifying and selecting meat.
• Double-checks the receipt of meat and poultry of specification.
• Controls the distribution and inventory of meat and food items, and fills out requisition sheets.
• Consults and advises with the Management on any changes.
• Oversees and monitors all food preparation in the production kitchen.
• Assumes responsibility for kitchen in absence of Executive Chef and Asian Cuisine Chef.
• Ensures that all customers are provided with the most responsive, knowledgeable and courteous service possible.
• Contribute suggestions and observations on the efficient and effective operation of the department and casino.
• Complies with all the rules and regulations of the casino and those specific to the department.
• While the Lead Cook will not be allowed to directly discipline other cooks, he/she will report to the Management any violations of rules, acts of insubordination, or other infractions of company policy, at which time Management may investigate and take action as deemed necessary.
• Observes all work and craft rules outlined in the respective Collective Bargaining Agreement.
• Observes all safety rules and regulations. Reports any and all accidents, safety hazards or potential safety hazards to Manager or Security Department immediately.
• Adheres to the dress code, grooming and hygiene standards. Maintains the cleanliness and professional presentation of workstation.
• Attends all mandatory department meetings and training session.
• Familiar with proper preparation of most international and domestic dishes.
• Ability to plan, organize, and implement daily prep sheets with the Executive Chef.
• Ability to fill out required paper work.

SUPERVISORY RESPONSIBILITIES

This position does not have any supervisory responsibilities.

QUALIFICATIONS:

• Good working knowledge of the fundamentals of hot food preparation.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment i.e. stove ovens, broilers, slicers, steamers, kettles, etc.

PHYSICAL DEMANDS:

• The team member must frequently lift and/or move up to 100 pounds.

EDUCATION and/or EXPERIENCE

• Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school Diploma preferred. Culinary or apprenticeship program preferred.
• Must have at least one-year proficient full time (40 hours week) work experience on hot line and must be technically proficient.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other team members of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to obtain any government required licenses or certificates.

WORK ENVIRONMENT:

• The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job.
• While performing the duties of this job, the Team Member is occasionally exposed to fumes or airborne particles. The noise level in the work environment ranges from quiet to back of the house and office areas to moderate on the Gaming floor.
• Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, and eating.