Cook, Lead

Job Summary

The Lead Cook is responsible for safely preparing food items, following menu specifications and standard recipes, for service to guests in all outlets.

Essential Duties and Responsibilities

• Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
• Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.
• Provide excellent guest service to both internal and external guests
• Greets guests approaching service area
• Requires reading and math skill for recipes and measurements.
• Able to read, write, speak and understand Basic English in order to read recipes and communicate with other team members.
• Adheres to control procedure for food costs and quality.
• To encourage and abide by all health codes and hand washing guidelines.
• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Create compound sauces and derivatives of the mother sauces including the knowledge of Beurre Blancs.
• Prepare written food requisition for supplies and food items for production in the workstation – inventory.
• Other duties as assigned.

Required Skills and Abilities

• Demonstrated abilities in handling the banquets and food outlet effectiveness.
• Maintaining interpersonal working relationships among all personnel.
• Able to interact with internal and external guests in a friendly/fast manner.
• All internal and external guests must be treated in a manner to ensure complete satisfaction. Always strive to exceed our guests’ expectations.
• Ability to work in fast-paced environment.
• Willingness to assume overall responsibility relative to the performance of the outlets, work flexible hours and handle high-pressure deadlines.

Education and Experience

• Must have a high school diploma or equivalent.
• Have a culinary school degree or 2 year technical college degree is preferred.
• Must have at least 3-5 years of experience in a professional kitchen.
• Must have advanced knowledge of culinary terms.
• Must have advanced knowledge of culinary techniques and ability to execute recipes in a timely manner.
• Must be able to work all stations in multiple assigned kitchens.
• Must be able to assist in the training of Cook 1’s, 2’s and 3’s in culinary skills.
• Must be able to submit daily inventories and place orders for assigned kitchen.
• Must complete supervisory training.
• Food safe certification from recognized authority (ServSafe certification, etc.) is required.
• Able to obtain and maintain a valid Kentucky gaming/racing license.

Physical Requirements & Working Conditions

• 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.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The noise level in the work environment is usually moderate to loud.
• The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.