Lead Cook - Hawks Peak

PURPOSE

The Lead Cook – Hawks Peak is responsible for overseeing food preparation and cooking operations in the Sports Bar, ensuring that all dishes are prepared to the highest standards of quality, taste, and presentation. This position ensures kitchen operations run smoothly, training and mentoring kitchen staff while maintaining a clean and organized workspace. The Lead Cook acts as a key leader within the kitchen team, working closely with other culinary staff to deliver excellent guest experiences in a fast-paced environment.

ESSENTIAL DUTIES / RESPONSIBILITIES

• Food Preparation & Cooking: Prepare, cook, and plate food items to the highest quality and presentation standards, ensuring all orders are completed timely and correctly.
• Team Leadership & Supervision: Lead the kitchen team during shifts, assigning tasks and providing guidance to ensure smooth operations and a productive work environment.
• Training & Development: Assist in training and mentoring kitchen staff, including new team members and cooks, on food preparation techniques, safety protocols, and kitchen procedures.
• Kitchen Maintenance & Cleanliness: Ensure kitchen equipment is properly maintained, and kitchen areas are kept clean, organized, and in compliance with health and safety regulations.
• Inventory & Stock Management: Help monitor inventory levels, ensure proper storage and rotation of food, and report any inventory needs to the Sous Chef.
• Quality Control: Monitor food quality, portion sizes, and presentation, ensuring consistency with recipe standards and guest satisfaction.
• Compliance with Health & Safety Standards: Adhere to all food safety guidelines, including the proper handling of food and sanitation practices, and ensure compliance with Snoqualmie Casino & Hotel's operational standards.
• Collaboration with Sous Chef: Work alongside the Sous Chef and other kitchen staff to ensure efficient kitchen operations and high-quality food production.
• Additional Responsibilities: Perform other duties as assigned by the Sous Chef or Chef de Cuisine to ensure the smooth running of the kitchen.

Education and Experience

• Three (3) years of culinary experience.
• Proven knowledge of kitchen operations, food preparation, and safety procedures.
• Strong communication skills and ability to work effectively within a team environment.
• Ability to handle a high-volume kitchen environment with efficiency and composure.

Skills and Abilities

• Leadership & Team Development: Ability to lead, train, and develop kitchen staff, fostering teamwork and cooperation.
• Culinary Expertise: Strong culinary skills with an understanding of food preparation, cooking techniques, and presentation.
• Time Management: Ability to manage multiple tasks in a fast-paced environment, prioritize duties, and maintain high standards under pressure.
• Food Safety & Sanitation: Knowledge of and adherence to health and safety guidelines, including food storage, preparation, and sanitation practices.
• Attention to Detail: Focused on delivering consistent and high-quality food items with attention to detail in every dish.
• Communication Skills: Effective verbal and written communication skills for interaction with kitchen staff and other team members.
• Problem-Solving: Ability to identify issues in the kitchen and resolve them quickly and efficiently to maintain smooth operations.

PREFERRED

• Experience in a high-volume kitchen or sports bar environment.
• Bilingual a plus.
• Experience working with food ordering systems and inventory management software.