Brew Brothers Lead Cook

Caesars Entertainment•Waterloo, IA

9d•Onsite

About The Position

JOB DUTIES AND RESPONSIBILITIES The following statements are intended as general examples of the duties of this position and are not all-inclusive for specific positions. Other reasonable duties may be assigned. Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine. Safe - Follow all safety policies and procedures. Friendly - Get to know our guests and build genuine relationships with them. Fun - Have fun! Be interactive with all internal and external guests while maintaining professional standards. Display “Family Style Service” to deliver the best experience to our guests: Give a Family Style Service Signature Welcome and Parting interaction- We treat strangers like friends and friends like family. Assist in creating a Strong Team - Strong Teams are those that work together toward a common goal. Display a Positive Attitude- Team Members and Guests expect you to be hospitable; display a genuine desire to reach a positive outcome in every situation. Care about others; Passionate about your position; Enthusiastic about giving the best guest experience possible. Adhere to department service standards of being accommodating, attentive, and consistent. Interact effectively and courteously with all guests and employees and demonstrate resiliency to deal with difficult situations in all types of business conditions. Assists and advise other departments and company personnel, as necessary, to assure the successful performance of the culinary department and the company overall. Responsible for cooking all menu items and present plates according to recipes and training according to their certification level. Review staffing levels while maintaining and controlling costs on a daily basis, reflective of business levels. Responsible for maintaining the menu items on the kitchen line according to recipes and training. Assists management with implementation of sanitation laws and health regulations and applicable OSHA regulations. Verifies that kitchen employees meet or exceed all sanitation and nutrition practices. Responsible for cleaning and maintaining the kitchen and all kitchen equipment. Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by culinary employees. Directs the correct production and proper execution of all food items as established by menus. Be able to use all kitchen equipment associated with their certification level including, but not limited to: knives, ovens, stoves, grills, steamers, fryers, slicers and mixers. Reviews and assists with par levels, inventories and purchasing of products to maintain and control costs reflective of business levels to ensure maximum guest satisfaction. Performs other duties as assigned. Have a mastery level understanding of all skills and duties listed below of a Level 1 Cook, Level 2 Cook, and Level 3 Cook. Level 1 Cook- Have an understanding of mise en place, and rotation of product using the FIFO method. Knows how to follow a recipe and elements of portion control Has an understanding and ability to work the Pantry area and has the ability to assemble and plate salads, pizzas and prepare desserts and milkshakes in an a la carte environment. Ability to prepare vegetables that accompany any dishes and for a la carte orders. Understand food safety and storage temperatures to prevent product loss and cross contamination. Level 2 Cook Have a full understanding of Level 1 Cook responsibilities. Have an understanding of prep for all areas: pantry, grill, fryer and sauté stations. Understand how to cut and portion raw and cooked meats according to restaurant standards and menu specs. Have the ability to prepare and work with crème based sauces. Have an understanding on how to functionally operate and cook on the grill, fryer and the stove to execute a la carte orders. Have a full understanding of the sauté area and have the ability to execute to restaurant specs the orders, as well as modify recipes to fit the guest's request. Have the ability to cook meat to the correct temperature, and know the correct serving temp on fish and pork dishes. Level 3 Cook Have a full understanding of Level 1 and 2 Cook responsibilities. Understand how to expedite orders from the kitchen, and perform quality checks on each plate. Ability to coordinate orders from all cook levels to ensure that ticket time expectations are met. Help with the development of menu specials, reviews and utilizes waste reports. Assist with reviewing par levels and ordering. Assisting with proper equipment cleaning and maintenance to ensure proper functionality. Communicates effectively between the cooks and the FOH on any questions that may arise. Communicates with guests to handle customer issues. Has the ability to multi-task and maintain a professional demeanor at a high level in stressful situations. PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENT The physical/mental demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Physical Demands: Must be able to lift 50 pounds. Must be able to perform repetitive tasks. Must be able to withstand extreme temperatures. Must be able to work safely in a busy kitchen environment. Must be able to stand, lift, bend and twist as required. must be able to push carts that weight up to 500 lbs. Mental Demands: Must be able to work well with and supervise others. Must have math and reading skills. Must be able to maintain focus on the task at hand; must be able to maintain a calm and pleasant attitude in high stress situations. Must have basic computer skills. Work Environment: Must be able to work in a busy kitchen environment and on a kitchen line setting. Must be able to work on the kitchen line, cooking in front of and interacting with guests. MINIMUM QUALIFICATIONS Education: None Required Training/Experience: Two years kitchen experience preferred. Job Knowledge: Must have a good understanding of all kitchen equipment. Must have a good understanding of food safety (FIFO and labeling and product rotation). Must have a basic understanding of ordering, inventory, and cost control. Knowledge of sanitation laws, health regulations, and applicable OSHA regulations. Oversees implementation of laws and regulations to meet or exceed said requirements. Demonstrated knowledge of policies and procedures of Brew Brothers. Other: Must be able to obtain and maintain valid gaming license. Must be able to receive and maintain all required certification. Must complete all required company training.

Requirements

Must be able to lift 50 pounds.
Must be able to perform repetitive tasks.
Must be able to withstand extreme temperatures.
Must be able to work safely in a busy kitchen environment.
Must be able to stand, lift, bend and twist as required.
must be able to push carts that weight up to 500 lbs.
Must be able to work well with and supervise others.
Must have math and reading skills.
Must be able to maintain focus on the task at hand; must be able to maintain a calm and pleasant attitude in high stress situations.
Must have basic computer skills.
Must be able to work in a busy kitchen environment and on a kitchen line setting.
Must be able to work on the kitchen line, cooking in front of and interacting with guests.
Must be able to obtain and maintain valid gaming license.
Must be able to receive and maintain all required certification.
Must complete all required company training.
Must have a good understanding of all kitchen equipment.
Must have a good understanding of food safety (FIFO and labeling and product rotation).
Must have a basic understanding of ordering, inventory, and cost control.
Knowledge of sanitation laws, health regulations, and applicable OSHA regulations.
Oversees implementation of laws and regulations to meet or exceed said requirements.
Demonstrated knowledge of policies and procedures of Brew Brothers.

Nice To Haves

Two years kitchen experience preferred.

Responsibilities

Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine. Safe - Follow all safety policies and procedures. Friendly - Get to know our guests and build genuine relationships with them. Fun - Have fun! Be interactive with all internal and external guests while maintaining professional standards.
Display “Family Style Service” to deliver the best experience to our guests: Give a Family Style Service Signature Welcome and Parting interaction- We treat strangers like friends and friends like family.
Assist in creating a Strong Team - Strong Teams are those that work together toward a common goal.
Display a Positive Attitude- Team Members and Guests expect you to be hospitable; display a genuine desire to reach a positive outcome in every situation.
Care about others; Passionate about your position; Enthusiastic about giving the best guest experience possible.
Adhere to department service standards of being accommodating, attentive, and consistent.
Interact effectively and courteously with all guests and employees and demonstrate resiliency to deal with difficult situations in all types of business conditions.
Assists and advise other departments and company personnel, as necessary, to assure the successful performance of the culinary department and the company overall.
Responsible for cooking all menu items and present plates according to recipes and training according to their certification level.
Review staffing levels while maintaining and controlling costs on a daily basis, reflective of business levels.
Responsible for maintaining the menu items on the kitchen line according to recipes and training.
Assists management with implementation of sanitation laws and health regulations and applicable OSHA regulations.
Verifies that kitchen employees meet or exceed all sanitation and nutrition practices.
Responsible for cleaning and maintaining the kitchen and all kitchen equipment.
Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by culinary employees.
Directs the correct production and proper execution of all food items as established by menus.
Be able to use all kitchen equipment associated with their certification level including, but not limited to: knives, ovens, stoves, grills, steamers, fryers, slicers and mixers.
Reviews and assists with par levels, inventories and purchasing of products to maintain and control costs reflective of business levels to ensure maximum guest satisfaction.
Performs other duties as assigned.
Have a mastery level understanding of all skills and duties listed below of a Level 1 Cook, Level 2 Cook, and Level 3 Cook.
Level 1 Cook- Have an understanding of mise en place, and rotation of product using the FIFO method. Knows how to follow a recipe and elements of portion control Has an understanding and ability to work the Pantry area and has the ability to assemble and plate salads, pizzas and prepare desserts and milkshakes in an a la carte environment. Ability to prepare vegetables that accompany any dishes and for a la carte orders. Understand food safety and storage temperatures to prevent product loss and cross contamination.
Level 2 Cook Have a full understanding of Level 1 Cook responsibilities. Have an understanding of prep for all areas: pantry, grill, fryer and sauté stations. Understand how to cut and portion raw and cooked meats according to restaurant standards and menu specs. Have the ability to prepare and work with crème based sauces. Have an understanding on how to functionally operate and cook on the grill, fryer and the stove to execute a la carte orders. Have a full understanding of the sauté area and have the ability to execute to restaurant specs the orders, as well as modify recipes to fit the guest's request. Have the ability to cook meat to the correct temperature, and know the correct serving temp on fish and pork dishes.
Level 3 Cook Have a full understanding of Level 1 and 2 Cook responsibilities. Understand how to expedite orders from the kitchen, and perform quality checks on each plate. Ability to coordinate orders from all cook levels to ensure that ticket time expectations are met. Help with the development of menu specials, reviews and utilizes waste reports. Assist with reviewing par levels and ordering. Assisting with proper equipment cleaning and maintenance to ensure proper functionality. Communicates effectively between the cooks and the FOH on any questions that may arise. Communicates with guests to handle customer issues. Has the ability to multi-task and maintain a professional demeanor at a high level in stressful situations.