Lead Cook - Little Six Casino
Job Overview
Directs kitchen staff to ensure food orders are accurately and properly prepared for assigned station. Prepares more complex food items according to standard operating procedures. Assists with setup, prep work, and delivery of food products. Directs other cooks to ensure food orders are prepared accurately and timely for assigned station. Completes all prep sheets. Maintains cleanliness and order of kitchen equipment and assigned workstation. Maintains cooler and storage area. Rotates food product to ensure freshness.
Job Requirements
- Cook experience in any of the following types of kitchens: line, banquets/catering or production.
- Experience running kitchen/line in Chef’s absence.
- Experience in ensuring food preparation procedures for quality, uniformity and accurateness are met.
- Basic knowledge of sanitation practices, quality control, recipe interpretation, and prep duties.
Outstanding Benefits & Awesome Perks
- Competitive weekly pay.
- Comprehensive benefits package including medical, dental, life and disability insurance, onsite medical clinics and pharmacy, 401(k) retirement plan, paid time off, wellness programs, and more.
- Perks like discounts on childcare, fuel, bus passes and fitness membership, free uniforms and free uniform cleaning, and tuition reimbursement.
About the Role
Enjoy weekly pay, free uniforms, and health benefits. Starting pay up to $22.50 an hour based on shift and $1,000 sign on bonus.
Skills
- Strong culinary skills.
- Attention to detail.
- Ability to follow standard operating procedures and food safety guidelines.
Benefits
- Medical
- Dental
- Life
- Disability Insurance
- Ongoing training and development opportunities.
Schedule
Hours vary based on department needs.
Pay
Starting pay up to $22.50 an hour based on shift and $1,000 sign on bonus.
Qualifications
Cook experience in any of the following types of kitchens: line, banquets/catering or production. Experience running kitchen/line in Chef’s absence. Experience in ensuring food preparation procedures for quality, uniformity and accurateness are met. Basic knowledge of sanitation practices, quality control, recipe interpretation, and prep duties.