Cook, Lead

Churchill Downs•Sioux City, IA

22d

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, and evaluates team members to provide adequate guidance and resources. The Lead Cook monitors food preparation by observing cooking techniques and tasting results, and inspects restaurant kitchen areas to maintain company and health department standards and reduce the risk of citations and bad press. Other related duties may be assigned. The position requires broad kitchen knowledge and the ability to prepare a variety of foods, operate kitchen equipment, and work across all restaurant stations. Work takes place in kitchen and restaurant areas that may vary in temperature and noise, with exposure to hazards such as burns and heavy-duty cutlery. The role requires physical mobility and the ability to move goods weighing up to 300 pounds on a food warmer on a continuous schedule.

Requirements

Previous supervisory experience.
At least five years of progressive experience in a multi-venue operation; alternatively, 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.
Ability to operate kitchen equipment and use tools including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, flat top, choppers, and knives.
Ability to perform physically demanding work, including bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting.
Ability to grasp, bend, lift, carry, move, or push goods on a food warmer weighing up to 300 pounds on a continuous schedule.
Ability to work amid varying levels of cold, heat, and noise and to manage hazards such as burns and heavy-duty cutlery.
Ability to communicate effectively with all levels of team members and review and comprehend necessary documentation.
Full knowledge of all stations within the restaurant and the SDS program.
Ability to maintain a positive professional image.

Responsibilities

Oversee preparation of all foods during the assigned shift and ensure quality and efficient, effective operations.
Maintain department objectives, standards, and guidelines.
Monitor food purchasing, staffing, food production, and food inventory.
Train, motivate, and evaluate team members, and ensure they receive adequate guidance and resources.
Monitor food preparation by observing cooking techniques and tasting results to ensure quality and consistency with standards.
Inspect restaurant kitchen areas to maintain company and health department standards and avoid risk of citations and bad press.
Prepare a variety of meats, seafood, salads, soups, sauces, stocks, vegetables, pasta, and other foods as described in the posting.
Operate kitchen equipment and use kitchen tools.
Organize and prioritize work, meet deadlines, and communicate with team members.
Perform other related duties as assigned.