Cook, Lead

Churchill Downs Incorporated • Sioux City, IA

24d

About The Position

The Lead Cook oversees the preparation of all foods during the assigned shift, ensuring food is of the highest quality and kitchen operations are efficient and effective. The role maintains department objectives, standards, and guidelines; monitors food purchasing, staffing, production, and inventory; and trains, motivates, evaluates, and staffs team members so they have the guidance and resources to meet established objectives. The Lead Cook also observes cooking techniques and tastes results to monitor food quality and consistency, and inspects restaurant kitchen areas to maintain company and health department standards and avoid citations and negative publicity. Other related duties may be assigned.

The position requires broad kitchen knowledge and the ability to prepare a variety of foods, including meats, seafood, soups, stocks, sauces, salads, and vegetables. The Lead Cook operates kitchen equipment and tools, organizes and prioritizes work, and follows sanitation and safety requirements. Work takes place in kitchen and restaurant environments with varying temperatures and noise, and may involve hazards such as burns and heavy-duty cutlery. The role involves substantial physical activity, including standing, walking, bending, lifting, carrying, and moving goods on a food warmer weighing up to 300 pounds on a continuous schedule.

Requirements

• Previous supervisory experience.
• At least five years of progressive experience in a multi-venue operation, or completion of a culinary arts degree or recognized apprenticeship and two years of progressive experience in a multi-venue operation.
• Must have own tools.
• Knowledge of and ability to prepare stocks, soups, and mother sauces.
• Complete understanding of kitchen operations, kitchen equipment, and sanitation.
• Demonstrated organizational skills.
• Ability to read, write, speak, and understand basic English to read recipes and communicate with team members.
• Ability to read and use math skills for recipes and measurements.
• Full knowledge of the SDS program.
• Ability to communicate effectively with all levels of team members, review and comprehend necessary documentation, and maintain a positive professional image.
• Ability to perform physical work, move effectively around kitchen and restaurant areas, and carry or move goods on a food warmer weighing up to 300 pounds.

Responsibilities

• Maintain department objectives, standards, and guidelines.
• Monitor food purchasing, staffing, food production, and food inventory.
• Train, motivate, evaluate, and staff team members to provide adequate guidance and resources to accomplish established objectives.
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
• Inspect restaurant kitchen areas to maintain company and health department standards and avoid risk for citations and bad press.
• Prepare a variety of foods, including meats, seafood, salads, soup bases, cold sauces, stocks, noodles or pasta, rice, vegetables, and desserts.
• Operate kitchen equipment and use kitchen tools as required.
• Organize and prioritize work and meet deadlines.
• Perform other related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed