Lead Cook - Island Grille - $500 Sign-On Bonus!

Little Creek Casino Resort•Shelton, WA

7d•$50,000•Onsite

About The Position

Prepares and cooks family style meals for guests and employees. Acts as a liaison between line cooks, kitchen manager and/or banquet coordinator, assigning station rotation and providing guidance in all food production. Assists in menu planning, taking advantage of seasonal and local availability. Helps coordinate activities for operational efficiency and economy, and assists in developing food lists and ordering supplies. Plays a key role in training and developing staff on techniques, equipment, recipes, preparation methods, and presentation. Consults with Chefs and Kitchen Manager on daily operations, recipes, staff, menu, and food preparation and presentation. Cooks and ensures proper portioning and preparation of food items for banquets and line staff. Responsible for regulatory compliance in assigned areas, ensuring work area organization, cleanliness, and sanitation. Monitors food service aspects to ensure quality, sanitary preparation, and presentation, and observes workers and patrons for compliance with OSHA standards.

Requirements

Culinary Arts certificate from college or technical school
Three years related experience and/or training
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.