Lead Cook - Island Grille at Little Creek Casino Resort

, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

0.0

Posted On

04 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Food Preparation, Kitchen Management, Staff Training, Inventory Management, Sanitation Standards, Portion Control, Culinary Arts, Team Leadership, OSHA Compliance, Food Safety, Baking, Meat Cutting, Quality Control, Supply Ordering

Industry

Gambling Facilities and Casinos

Description

Description Prepares and cooks family style meals for guests and employees ESSENTIAL DUTIES AND RESPONSIBILITIES: Acts as a liaison between line cooks, kitchen manager and/or banquet coordinator Assigns station rotation and provides guidance in all food production. Assists in menu planning taking advantage of foods in season and local availability. Assists the Kitchen Manager in coordinating activities to effect operational efficiency and economy. Assists the Kitchen Manager in developing food lists and ensures that sufficient items are ordered weekly; Eliminates or adds items to list at the direction of the Kitchen Manager. Assists the Kitchen Manager in directing the activities of one or more workers who assist in preparing and serving meals. Assists the Kitchen Manager in ordering supplies and keeps records and accounts. Assists the Kitchen Manager in training and developing staff on techniques, equipment, recipes, preparation methods and presentation. Assists with coordination and training for all line activities Consults with Chefs on daily operations, recipes, staff, menu, preparation and presentation of food. Consults with the Kitchen Manager on daily operations, recipes, staff, menu, preparation and presentation of food. Cooks and ensures Banquet staff properly portions and prepares foodstuff and menu items in quantities according to menu items ordered and number of persons to be served. Cooks and ensures line staff properly portions and prepares foodstuff and menu items in quantities according to menu items ordered and number of persons to be served. Cooks foodstuffs in quantities according to menu and number of persons to be served. Cuts meat according to portion control. May be required to bake bread and pastries. Ensures work area organization, cleanliness and sanitation. Ensures prep lists are prepared and the work area is stocked. Ensures that daily specials are planned, developed and ready to serve on time. Ensures time and temperature control of all food Estimates and orders foodstuffs and supplies. Evaluates cooking staff performance. Inspects and tastes prepared foods to maintain quality standards and sanitation regulations. Mixes sauces and various seafood such as crab, lobster, and shrimp to prepare cocktails. Monitors all aspects of food service in the assigned area to ensure quality, sanitary preparation and presentation. Monitors daily assignment shoots and line checklists. Observes workers and patrons to ensure compliance with OSHA standards and regulations. Orders supplies and keeps records and accounts at the direction of the Kitchen Manager. Plans menu taking advantage of foods in season and local availability. Prepare food showpieces. Prepares sandwiches for pantry service outside of meal hours. Responsible for regulatory compliance in assigned areas of responsibility. Slices roast such as beef, veal, pork, and lamb for cold plates or sandwiches. Works on buffets or special events as required. SUPERVISORY RESPONSIBILITIES Acts as immediate supervisor to Cooks, Line Cooks and Prep Cooks. Requirements Education and/or Experience: Culinary Arts certificate from college or technical school; and three years related experience and/or training; or equivalent combination of education and experience to perform the job. Certificates, Licenses, Registrations: Culinary Arts Certificate; Class II gaming license issued from the Washington State Gaming Commission, Valid Washington State Food Worker Card 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 walk and talk or hear. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. 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.

Responsibilities

The Lead Cook oversees daily kitchen operations, including menu planning, food production, and staff supervision to ensure efficiency and quality. They are responsible for maintaining sanitation standards, managing inventory, and training kitchen personnel in preparation techniques.