Lead Banquet Cook (PT)

Boyd Gaming•Las Vegas, NV

59d•Onsite

About The Position

Boyd Gaming Corporation is seeking a Lead Banquet Cook (PT) to join their team. This role involves anticipating guest needs, preparing food items according to established menu plans and standard recipes, and maintaining consistency of products. The cook will also be responsible for washing, slicing, peeling, and cutting various foods, and observing and testing foods to ensure they are cooked sufficiently. This position requires the ability to work with small, delicate equipment and requires fine finger dexterity. The Lead Banquet Cook will assist in directing kitchen staff, ensuring work procedures, quality standards, and menu specifications are met. They will prepare daily prep lists and written daily orders, and inform chefs if staffing levels are not appropriate based on business volumes. In an open kitchen environment, guest interaction is a must, requiring engagement with guests, explaining products, asking questions, and building positive relationships. The role also involves coordinating and communicating on orders with dining room staff, assuming limited charge of the kitchen on respective shifts, and limited accountability of supervisors in their absence. Receiving and delivering food to proper areas, coaching and directing cooks and assistant cooks, and expediting food orders promptly are also key responsibilities. The Lead Banquet Cook must use and maintain assigned areas and equipment in a sanitary, safe, and effective manner, and observe and enforce Health Department regulations regarding food handling, storage, steam table temperature, and cleanliness. Knowledge of the MSDS program is required. Consistent attendance at company/restaurant training programs, completing opening/closing duties, and maintaining constant communication with Sous Chefs are expected. The role requires passing all given tests, maintaining a well-groomed appearance, and working harmoniously with coworkers. All job functions must be performed in conjunction with the Standard Operating Procedures manual and as assigned by management.

Requirements

At least three (3) year experience directly related to the accountabilities specified.
Require reading and math skills for recipes and measurements
Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
Demonstrated understanding and knowledge of the application of sanitation procedures.
Ability to work with small, delicate and sensitive equipment (i.e. knives) requiring fine finger dexterity.

Responsibilities

Anticipate the guests’ needs and respond appropriately with a sense of urgency.
Read food orders from computer printouts and prepare food items according to established menu plans.
Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.
Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
Prepare a daily prep list and written daily orders.
Maintain control of the kitchen and inform chefs if staffing levels are not appropriate based on business volumes.
In an open kitchen environment, guest interaction is a must. Engage the guest each time they come your area. Explain product, ask questions and build positive relationships with the guests.
Coordinate and communicate on orders with dining room staff.
Assume limited charge of kitchen on respective shifts.
Assume limited accountability of supervisors in their absence.
Receive and deliver food to the proper areas.
Coach and direct all cooks and assistant cooks to work in a productive and efficient manner.
Ability to work the line in different locations: sauté, broiler, appetizer, pantry, pasta, grill, etc…
Expedite all food orders promptly in a timely manner.
Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible of having a full knowledge of the MSDS program.
Consistent attendance at company/restaurant training programs as they are scheduled.
Complete opening, closing and other side duties as assigned by the supervisors.
Be in constant communication with Sous Chefs.
Pass all tests given including the training in order to retain the knowledge needed to be an effective team members.
Maintain a well-groomed, neat and clean appearance.
Possess the ability to work harmoniously with coworkers.
Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
Perform all duties as assigned by management.