Lead Cook/ F&B Supervisor (Dual-rate) - The Casino

Nemacolin Career•Farmington, PA

About The Position

The Lead Cook/F&B Supervisor prepares food from mise en place through finished products according to established recipes, outlet standards, and presentation requirements. The role plans and coordinates daily production, supervises back-of-house employees, and oversees kitchen and stewarding operations to support consistent food quality, efficient service, guest satisfaction, and cost control. The supervisor may assume responsibility for kitchen personnel and stewarding operations in the absence of the F&B Manager and/or Sous Chef, as assigned. The position maintains clean, organized, and sanitary kitchen, preparation, storage, and dishwashing areas; ensures food safety and regulatory requirements are followed; monitors equipment and supplies; and assists management with staff training, performance evaluations, coaching, counseling, and enforcement of kitchen procedures. The role may also accept assignments in other Food & Beverage positions requiring the same type of license, according to operational needs, and perform other duties assigned by management.

Requirements

High school diploma or GED equivalent preferred.
At least three years of experience in an upscale restaurant, banquet kitchen, or comparable culinary operation.
At least one to three years of kitchen management or supervisory experience and/or a degree in a related field.
Ability to obtain and maintain all required licenses and certifications.
Must successfully complete all required company training.
Demonstrated knowledge of food preparation, cooking techniques, established recipes, portion control, food presentation, and kitchen production standards.
Knowledge of food safety, sanitation procedures, proper food storage, temperature control, and applicable health and safety regulations.
Strong leadership, communication, organizational, and problem-solving skills, including the ability to supervise kitchen staff and coordinate daily back-of-house operations.
Ability to monitor inventory, control food and labor costs, minimize waste, and maintain productivity in a fast-paced kitchen environment.
Ability to work effectively as part of a culinary team while maintaining high standards of food quality, cleanliness, safety, and operational efficiency.

Responsibilities

Prepare food items from mise en place through finished products according to established recipes, outlet standards, and presentation requirements.
Plan, coordinate, and execute daily food production based on anticipated business levels; monitor inventory, control waste, and manage food and labor costs.
Ensure food preparation meets established recipes, portion sizes, quality standards, and departmental policies and procedures.
Supervise, train, and direct back-of-house employees, including Lead Cooks, Cooks, and Stewards.
Oversee food preparation, cooking, plating, production schedules, and timely meal delivery in accordance with outlet standards.
Supervise kitchen personnel and stewarding operations in the absence of the F&B Manager and/or Sous Chef, as assigned.
Monitor staffing levels and assign kitchen duties according to business volume and operational needs.
Assist management with training, performance evaluations, coaching, and counseling of kitchen employees.
Maintain clean, organized, and sanitary kitchen, food preparation, storage, and dishwashing areas in compliance with applicable requirements.
Ensure food storage, labeling, rotation, temperature control, and handling procedures are followed.
Monitor kitchen equipment and supplies, report maintenance needs, and ensure equipment is used safely and properly.
Assist management in implementing and enforcing kitchen procedures, workplace safety practices, and regulatory requirements.
Maintain required licenses and certifications and complete required company training.
Accept assignments in other Food & Beverage positions requiring the same type of license, as operational needs dictate.
Perform other duties and responsibilities assigned by management.