Rolling Hills Casino

Lead Cook

# of Openings
1
Category
Food & Beverage
Compensation
USD $15.00/Hr.
Type
Full-Time

Overview

The primary responsibility of the Lead Cook is to lead and direct the cooks for the preparation of food and the activities of food preparation workers during assigned shifts. Assures that food presentation is timely and meets quality standards assisting cooks as needed.

Responsibilities

  • Assists Sous Chef in preparing specialty dishes.
  • Communicates with department heads and restaurant management to appropriately plan for business volume.
  • Assists superiors with the coordination of menus, recommending cooking techniques.
  • Communicates to management the need for supplies and equipment.
  • Responsible for communicating to the appropriate department about any hazardous situation that may potentially affect the health of employees or patrons.
  • Responsible for the training and supervision of food prep staff and assists in the preparation of food.
  • Ensures the proper sanitation procedures are followed.
  • Assists in the control of food and labor costs by eliminating waste and over production.
  • Assures quality production levels are maintained.
  • Delegates prep work to prep cooks and line cooks.
  • Rotates food products on a daily basis.
  • Performs all other tasks as requested by the Sous Chef or Executive Chef.
  • Follows all food safety and sanitation guidelines.
  • Assists in training of prep cooks and line cooks.
  • Performs quality control checks before, during, and after production to ensure highest quality at all times.
  • Prepares various dishes.
  • Follows established company and departmental standards for personal appearance and behavior.
  • 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 that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery.
  • Ensures the minimum level of labor is used to perform the required level of production.
  • 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 regulatory, internal controls, policies and procedures.
  • 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.
  • Demonstrates competent product knowledge by correct storing and handling if all perishables, maintaining quality, security, value and integrity.
  • Oversees proper care, storage, use and cleaning of all tools and equipment.
  • Assist in preparation for a rush period of work without falling behind incoming orders.
  • Recognizes and corrects any product discrepancies and variations in quality, standards and specifications.
  • Other duties as assigned.

Qualifications

Requirements

  • Minimum 21 years of age
  • Hepatitis B shot
  • Slip resistant shoes

 

Supervisory Responsibilities

Directly supervises employees in the buffet and restaurant. Carries out supervisory responsibilities in accordance with the company’s policies and applicable laws. Responsibilities include training employees, planning, directing work, addressing complaints, and resolving problems.

 

Education and/or Experience

Culinary Arts certificate or degree from two-year college or technical school preferred; and/or two to three years related experience and/or training, or equivalent combination of education and experience. Diverse cooking skills and high volume experience is required.

 

Language Skills

Ability to read and comprehend simple instructions, menus, recipes, 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 employees of the organization.

 

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

 

Reasoning Ability

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to work under pressure.

 

Certificates, Licenses, Registrations

Gaming license by the Paskenta Gaming Commission.  Food handlers permit from a relevant government agency.

 

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle, or feel, reach with hands and arms, and taste or smell. The employee frequently is required to talk or hear.  The employee is occasionally required to walk.  The employee must frequently lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

 

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and extreme heat.  The noise level in the work environment is usually loud.

 

To perform this job successfully, an individual must be able to perform each essential duty sataisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

 

Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed.

 

 

 

 

 

 

 

 

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