Charter 18 Lead Cook

Boyd Gaming•Cincinnati, OH

About The Position

The Lead Cook provides work direction to kitchen team members by organizing and assigning work, prioritizing tasks, directing employees in completing assigned work, enforcing department and company rules, and instructing and training employees. The role does not include formal supervisory duties such as scheduling, discipline, performance reviews, hiring, or terminations, though the Lead Cook may provide supervisors with input on these matters. The Lead Cook prepares food to established menu specifications, assists with kitchen operations, coordinates orders with dining room staff, and engages with guests at the buffet line. The position includes limited responsibility for the kitchen during assigned shifts and limited accountability for supervisors when they are absent. The Lead Cook also maintains sanitary and safe work areas and equipment, follows food-handling and health regulations, and completes assigned opening, closing, and other duties.

Requirements

Must be at least 18 years of age.
Demonstrated ability to prepare a wide variety of food items to standard in a high-volume, fast-paced operation.
Demonstrated understanding and knowledge of sanitation procedures.
At least 3 years of experience directly related to the role’s accountabilities.

Responsibilities

Organize, assign, prioritize, and direct kitchen employees’ work to ensure efficient completion of assignments.
Instruct and train department employees and enforce department and company rules.
Provide internal and external guest service with a friendly, courteous, and responsive approach.
Learn the property’s outlets and server functions and answer general questions about the property.
Anticipate guest needs and respond promptly.
Read food orders from computer printouts and prepare items according to established menu plans.
Wash, slice, peel, and cut foods for cooking or serving.
Check food for doneness using appropriate methods.
Assist in directing kitchen staff to ensure procedures, quality standards, and menu specifications are followed.
Maintain kitchen staffing levels appropriate to business volume.
Engage guests at the buffet line, explain products, ask questions, and build positive relationships.
Coordinate and communicate orders with dining room staff.
Assume limited charge of the kitchen during assigned shifts and limited supervisor accountability in supervisors’ absence.
Receive and deliver food to the proper areas.
Coach and direct cooks, prep cooks, and kitchen food runners to work productively and efficiently.
Expedite food orders promptly.
Maintain assigned areas and equipment in a sanitary, safe, and effective manner.
Follow Health Department requirements for food handling, storage, steam-table temperatures, and cleanliness.
Attend company and restaurant training programs as scheduled and pass required tests.
Complete opening, closing, and other side duties assigned by supervisors.
Maintain a well-groomed, neat, and clean appearance and work harmoniously with coworkers, including when handling difficult guests.
Perform duties in accordance with the Standard Operating Procedures manual and management direction.