Lead Cook - EATS

Churchill Downs Incorporated•Oak Grove, KY

12d•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 according to standard recipes, and maintain food cost and quality controls. The Lead Cook will also assist in training other cooks and may be required to lead in the absence of the Chef de Cuisine.

Requirements

Must have a high school diploma or equivalent.
Must have at least 3-5 years of experience in a professional kitchen.
Must have advanced knowledge of culinary terms.
Must have advanced knowledge of culinary techniques and ability to execute recipes in a timely manner.
Must be able to work all stations in multiple assigned kitchens.
Must have expert meat, fish, and poultry preparation and cooking ability.
Must have expert meat, fish and poultry fabrication techniques.
Must have expert soups, stocks and sauce preparation ability.
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.
Requires reading and math skill for recipes and measurements.
Ability to read, write, speak and understand Basic English in order to read recipes and communicate with other team members.
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.

Nice To Haves

A culinary school degree or 2 year technical college degree is preferred.
Abilities demonstrated in handling the banquets and food outlet effectiveness.
Maintaining interpersonal working relationship among all personnel.
Able to interact with internal and external guests in a friendly/fast manner.
All internal and external guests must be treated in a manner to ensure complete satisfaction. Always strive to exceed our guests’ expectations.
Must be able to demonstrate expertise in breakfast cookery.

Responsibilities

Safely prepare food items, following menu specifications and standard recipes.
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.
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 requisitions for supplies and food items for production in the workstation – inventory.
Assist in the training of Cook 1’s, 2’s and 3’s in culinary skills.
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.