Lead Line Cook at Coeur d'Alene Casino Resort Hotel

Worley, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Apr, 26

Salary

20.0

Posted On

03 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Teamwork, Multi-tasking, Organizational Skills, Communication Skills, Customer Service, Cooking Techniques, Sanitation Practices, Food Handling, Menu Preparation, Training, Supervision, Stock Management, Recipe Adherence, Employee Morale, Discipline, Production Management

Industry

Hospitality

Description

Job Details Level: Experienced Job Location: COEUR D'ALENE CASINO RESORT & HOTEL - WORLEY, ID 83876 Position Type: Full Time Education Level: High School Salary Range: $20.00 - $20.00 Hourly Travel Percentage: None Job Shift: Swing Job Category: Restaurant - Food Service SUMMARY: The Lead Cook will assist in supervising all aspects of the kitchen to provide the Coeur d’Alene Casino Resort Hotel guests with the highest quality food experience. RESPONSIBILITIES: Coordinate duties of and assist assigned kitchen staff. Assist chefs in training new kitchen employees thoroughly. Work closely with all chefs to improve employee morale and conduct employee discipline fairly and consistently. Prepare menu items quickly, consistently, and efficiently while strictly adhering to approved recipes and ensuring quality. Ensure daily production for scheduled area is completed. Perform duties of assigned work station including set up, tear down, and cleaning tasks. Utilize proper plating and cooking techniques for assigned task or station. Prep items as needed. Ensure proper cooking techniques are utilized including adhering to proper sanitation and food handling practices. Organize and rotate stock in assigned areas. Communicate effectively with other cooks, chefs, and front of house staff to ensure food products are appropriately stocked. Other projects and duties as assigned. Qualifications QUALIFICATIONS Education/Experience: High school diploma or equivalent required. Must be 18 years of age or older. Minimum of three years previous line cook experience in a full service restaurant required. Skills/Knowledge: Must work well in a team environment. Must be adept at multi-tasking. Strong organizational skills required. Must be able to follow simple rules and detailed instructions precisely. Excellent verbal communication skills required. Strong customer service skills required. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job is classified as a medium strength category position. A person working in this position will exert 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and ability to adjust focus. This position will require the individual to work a variety of shifts including graveyard, often within the same work week, and may require overtime as necessary to fulfill priority tasks. This description has been designed to indicate the general nature and level of work performed by employees within this position. The actual duties, responsibilities, and qualifications may vary based on assignment or group. The CCRH practices Indian Preference in hiring in the following order: 1. Coeur d’Alene Tribal Members, 2. Spouses and/or children of CDA Members, 3. Other enrolled members of Federally Recognized Tribes and 4. All other applicants.

Responsibilities

The Lead Cook will assist in supervising kitchen operations to ensure high-quality food experiences for guests. Responsibilities include coordinating kitchen staff duties, training new employees, and preparing menu items efficiently.