Lead Cook - Island Grille

Little Creek Casino Resort

4d

About The Position

Prepares and cooks family style meals for guests and employees

Requirements

• Culinary Arts certificate from college or technical school
• three years related experience and/or training
• or equivalent combination of education and experience to perform the job.
• Culinary Arts Certificate
• Class II gaming license issued from the Washington State Gaming Commission
• Valid Washington State Food Worker Card

Responsibilities

• Acts as a liaison between line cooks, kitchen manager and/or banquet coordinator
• Assigns station rotation and provides guidance in all food production.
• Assists in menu planning taking advantage of foods in season and local availability.
• Assists the Kitchen Manager in coordinating activities to effect operational efficiency and economy.
• Assists the Kitchen Manager in developing food lists and ensures that sufficient items are ordered weekly; Eliminates or adds items to list at the direction of the Kitchen Manager.
• Assists the Kitchen Manager in directing the activities of one or more workers who assist in preparing and serving meals.
• Assists the Kitchen Manager in ordering supplies and keeps records and accounts.
• Assists the Kitchen Manager in training and developing staff on techniques, equipment, recipes, preparation methods and presentation.
• Assists with coordination and training for all line activities
• Consults with Chefs on daily operations, recipes, staff, menu, preparation and presentation of food.
• Consults with the Kitchen Manager on daily operations, recipes, staff, menu, preparation and presentation of food.
• Cooks and ensures Banquet staff properly portions and prepares foodstuff and menu items in quantities according to menu items ordered and number of persons to be served.
• Cooks and ensures line staff properly portions and prepares foodstuff and menu items in quantities according to menu items ordered and number of persons to be served.
• Cooks foodstuffs in quantities according to menu and number of persons to be served.
• Cuts meat according to portion control. May be required to bake bread and pastries.
• Ensures work area organization, cleanliness and sanitation.
• Ensures prep lists are prepared and the work area is stocked.
• Ensures that daily specials are planned, developed and ready to serve on time.
• Ensures time and temperature control of all food
• Estimates and orders foodstuffs and supplies.
• Evaluates cooking staff performance.
• Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.
• Mixes sauces and various seafood such as crab, lobster, and shrimp to prepare cocktails.
• Monitors all aspects of food service in the assigned area to ensure quality, sanitary preparation and presentation.
• Monitors daily assignment shoots and line checklists.
• Observes workers and patrons to ensure compliance with OSHA standards and regulations.
• Orders supplies and keeps records and accounts at the direction of the Kitchen Manager.
• Plans menu taking advantage of foods in season and local availability.
• Prepare food showpieces.
• Prepares sandwiches for pantry service outside of meal hours.
• Responsible for regulatory compliance in assigned areas of responsibility.
• Slices roast such as beef, veal, pork, and lamb for cold plates or sandwiches.
• Works on buffets or special events as required.

What This Job Offers

• Job Type: Full-time
• Education Level: Associate degree
• Number of Employees: 101-250 employees