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

Nemacolin•Wharton Township, PA

11d

About The Position

The Lead Cook/F&B Supervisor prepares food from mise en place through finished products in accordance with established recipes, outlet standards, and presentation requirements. The role coordinates daily food production based on anticipated business levels, monitors inventory and waste, and helps control food and labor costs while maintaining consistent quality and guest satisfaction. This position oversees kitchen operations and supervises, trains, and directs back-of-house employees, including Lead Cooks, Cooks, and Stewards. It coordinates preparation, cooking, plating, production schedules, and timely meal delivery. The employee may assume responsibility for kitchen personnel and stewarding operations when the F&B Manager and/or Sous Chef is absent, as assigned. The role maintains clean, organized, and sanitary kitchen, preparation, storage, and dishwashing areas; ensures proper food handling and storage; monitors equipment and supplies; and supports compliance with food-safety, sanitation, health, OSHA, and company requirements. It also assists management with training, performance evaluations, coaching, and counseling, and may accept assignments in other Food & Beverage positions requiring the same type of license as operational needs dictate.

Requirements

Minimum of three years of experience in an upscale restaurant, banquet kitchen, or comparable culinary operation.
Minimum of 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.
Ability to 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, with 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.

Nice To Haves

High school diploma or GED equivalent preferred.

Responsibilities

Prepare food items from mise en place to 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 maintain food and labor costs.
Ensure food preparation complies with 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 daily kitchen operations, including food preparation, cooking, plating, production schedules, and timely meal delivery.
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.
Maintain clean, organized, and sanitary kitchen, food preparation, storage, and dishwashing areas in compliance with applicable requirements.
Ensure proper food storage, labeling, rotation, temperature control, and handling procedures.
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 company training, as applicable.
Accept assignments in other Food & Beverage positions requiring the same type of license, as operational needs dictate.
Perform other duties and responsibilities as assigned by management.