Lead Cook - EATS

Churchill Downs•Oak Grove, KY

10d•Onsite

About The Position

The Lead Cook is responsible for safely preparing food items, following menu specifications and standard recipes, for service to guests in all outlets. This role requires the ability to operate various kitchen equipment, prepare food for all outlets, and provide excellent guest service. The Lead Cook must also adhere to health codes, prepare food consistently, create compound sauces, and manage food requisitions and inventory.

Requirements

High school diploma or equivalent.
At least 3-5 years of experience in a professional kitchen.
Advanced knowledge of culinary terms.
Advanced knowledge of culinary techniques and ability to execute recipes in a timely manner.
Ability to work all stations in multiple assigned kitchens.
Food safe certification from recognized authority (ServSafe certification, etc.) is required.
Able to obtain and maintain a valid Kentucky gaming/racing license.
Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
Reading and math skill for recipes and measurements.
Ability to read, write, speak and understand Basic English.
Ability to work in fast-paced environment.
Willingness to assume overall responsibility relative to the performance of the outlets, work flexible hours and handle high-pressure deadlines.
Ability to lift, push, and pull up to 25lbs.

Nice To Haves

Culinary school degree or 2 year technical college degree is preferred.

Responsibilities

Safely prepare food items, following menu specifications and standard recipes, for service to guests in all outlets.
Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
Actively participate with staff to cook, prepare, dish-up and assemble all outlets food.
Provide excellent guest service to both internal and external guests.
Greet guests approaching service area.
Read and use math skills for recipes and measurements.
Read, write, speak and understand Basic English in order to read recipes and communicate with other team members.
Adhere to control procedures for food costs and quality.
Encourage and abide by all health codes and hand washing guidelines.
Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest.
Create compound sauces and derivatives of the mother sauces including the knowledge of Beurre Blancs.
Prepare written food requisition for supplies and food items for production in the workstation – inventory.
Demonstrate abilities in handling banquets and food outlet effectiveness.
Maintain interpersonal working relationships among all personnel.
Interact with internal and external guests in a friendly/fast manner.
Ensure all internal and external guests are treated in a manner to ensure complete satisfaction.
Strive to exceed guest expectations.
Work in a fast-paced environment.
Assume overall responsibility relative to the performance of the outlets, work flexible hours and handle high-pressure deadlines.
Assist in the training of Cook 1’s, 2’s and 3’s in culinary skills.
Demonstrate expertise in breakfast cookery.
Expert meat, fish, and poultry preparation and cooking ability.
Expert meat, fish and poultry fabrication techniques.
Expert soups, stocks and sauce preparation ability.
Lead cooks in place of the Chef de Cuisine.
Develop and document recipes.
Submit daily inventories and place orders for assigned kitchen.
Complete supervisory training.