1833 Club Lead Cook

Potawatomi Casino | Hotel • Milwaukee, WI

12d • Onsite

About The Position

In this fast paced, high energy environment where quality is essential, how do we ensure we are producing superior food products? As the VIP Lounge (1833 Club) Lead Cook, you will assist VIP Lounge (1833 Club) back of house kitchen management with leading the VIP Lounge (1833 Club) Cooks by assigning work, enforcing food quality standards, and ensuring guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values.

Requirements

• The ability to demonstrate intermediate to advanced cooking skills is required.
• A high school diploma or equivalent and 2 years of related experience are required.
• The ability to successfully achieve ServSafe certification within 90 days.
• The ability to successfully complete Culinary Academy within 12 months.
• Office skills must include the ability to use standard office equipment and general computer skills.
• The ability to use basic math skills including adding, subtracting, multiplying, dividing, and counting using whole numbers and fractions.
• The ability to use discretion in handling confidential information.
• The ability to interact with guests and team members professionally, including the ability to speak in front of small groups.
• The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.

Nice To Haves

• Previous supervisory experience is preferred.

Responsibilities

• Oversee, plan, and assist in the creation of all food and menu items prepared in the venue.
• Lead the culinary team to hold team members accountable for their performance and ensure that all food served is monitored for taste and visual appeal; established portion control measures are followed; and the level of waste is controlled through proper production levels and converted portion guidelines.
• Communicate departmental objectives to ensure consistency and commitment to company policies and procedures.
• Maintain a safe, sanitary, and organized work environment. Ensure that a high level of sanitation is in place at all times and that team members adhere to established sanitation procedures.
• Assist in monthly inventory and rotation of stock.
• Assist in menu development and presentation, including but not limited to establishing recipes, determining cost, and publishing new menu specifications.
• Assist in training, testing, and coaching other members of the culinary team.
• Work at other venues as assigned, based on business needs.
• Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
• Perform other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED