Lead Cook

Food & Beverage St. Joseph, Missouri


Description

 SUMMARY:

Responsible in preparing areas for production and preparation of food, sets par levels for volume and is responsible for the area of the area of the kitchen the Lead Cook is occupying at any time. Assist in training new employees under the supervision of the Executive Chef, and Sous Chef (needs to train new employee in setup and proper maintenance of any area of the Kitchen). Makes a constant effort to improve working conditions and procedures to upgrade food quality set by the Executive Chef is constantly aware of food inventories needed for service Keeps kitchen clean at all times. Coordinates clean up and start up of kitchen, helps with the supervision of both. Maintains good working relationship with all co-workers, maintains open communication with the Executive Chef and Sous Chefs at all times. Make sure all food is properly covered; date is marked, and stored according to Missouri Sanitation Standards. Would have to; act as a charge person in the absence of the Executive Chef and Sous Chef. Must knows and maintain food codes and proper cooking temperatures. Keeps the kitchen in tiptop shape and clean according to the Missouri Health Board Guidelines at all times.

 

 

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

 

  1. Answers to the Executive Chef, Sous Chef, acts in charge in there absence for the kitchen,
  2. Guides and direct all kitchen employees and make sure they are performing all their job functions during absence of the Executive Chef and Sous Chef.
  3. Responsible for all par levels of food products and specialty food products to be use on the front line and buffet line.
  4. Coordinates side work (sauces, vegetable of the day, garnishes for the food to be served, and other items that has to be ready according to the menu’s establish by the Executive Chef.

 

  1. The Lead Cook must be responsible for working at different stations in the kitchen (pantry, broiler, sandwich board, prep salads and hot entrees for banquet service).
  2. Assist in start-up and clean up of workstations. In other words, beginning and ending of each work shift (AM&PM).
  3. Must be able to set-up a buffet menu and blue plate special in absence of the Executive Chef or Sous Chef.
  4. Guides and directs all kitchen employees and make sure they are performing all their job functions.
  5. Keeps the kitchen in a clean and safe manner at all times.
  6. Knows and follows all the St. Jo Frontier Casino policies and procedures.

 

 QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations. Must be at least 18 years of age.

 

EDUCATION and/or EXPERIENCE

High school diploma or equivalent required. Must have excellent employee skills and able to work as a team. To emphasis a high level of customer service and give the best service possible. Must have two years or more experience in the cooking industry and been working in a high volume establishment.