Lead Cook - Fireside

Responsibilities

• Learn and be familiar with all of Ameristar Casino Resort and Spa’s outlets.
• Absorb and answer general questions regarding the property.
• Assist with Banquet operations as needed based on business needs.
• Anticipate guests’ needs and respond appropriately with a sense of urgency.
• Prepare food items according to established menu plans.
• Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
• Observe and test foods to determine if they have been cooked sufficiently.
• Work with kitchen staff to ensure adherence to work procedures, quality standards, and menu specifications.
• Prepare a daily prep list and written daily orders.
• Maintain control of the kitchen and inform chefs if staffing levels are not appropriate.
• Engage guests each time they come to your area, explain product, ask questions, and build positive relationships.
• Coordinate and communicate on orders with dining room staff.
• Assume limited charge of kitchen on respective shifts.
• Assume limited accountability of supervisors in their absence.
• Receive and deliver food to the proper areas.
• Coach and direct all cooks and assistant cooks to work in a productive and efficient manner.
• Work the line in various locations: sauté, broiler, appetizer, pantry, pasta, grill, etc.
• Expedite all food orders promptly in a timely manner.
• Use and maintain all assigned areas and equipment in a sanitary, safe, and effective manner.
• Enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Have a full knowledge of the MSDS program.
• Attend company/restaurant training programs as scheduled.
• Complete opening, closing and other side duties as assigned by the supervisors.
• Communicate constantly with Sous Chefs.
• Pass all tests given including the training to retain the knowledge needed to be an effective team member.

Requirements

• At least three (3) years of experience related to the accountabilities specified.
• Possession of and ability to maintain a valid ID within assigned state of employment.
• Basic reading and math skills for recipes and measurements.
• 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.