Emerald's Lead Cook

Jamul Casino•Jamul, CA

17d

About The Position

The Lead Cook prepares and cooks food according to recipes, departmental standards, and established plating procedures. The role supports kitchen operations by maintaining food quality, cleanliness, stock, and workflow; monitoring culinary standards with restaurant and culinary leadership; and working across cooking stations and other food and beverage venues as needed. The position requires extensive Asian cuisine knowledge, proficiency in meat and seafood butchery, strong knife skills, and knowledge of kitchen equipment and safe cooking practices. The Lead Cook also supports the training and development of culinary staff and may directly or indirectly lead back-of-house team members. Responsibilities can include staff development, recognition, feedback, workflow management, and recommendations related to staffing, scheduling, and employee performance. The position requires adherence to company and regulatory policies, attendance at required training and meetings, and safe, sanitary work practices. The role requires an associate degree in culinary arts or a related field and at least four years of culinary experience in multiple venues, or an equivalent combination of education and experience, along with at least three years of supervisory experience. The posting also lists five years of related experience and training. Applicants must be at least 21 years old, maintain a current Food Handlers Card, and be able to acquire and maintain an appropriate gaming license. The schedule must accommodate all shifts, including holidays, nights, weekends, and overtime as business needs dictate. The work involves regularly standing and handling objects, tools, or controls, with frequent reaching, talking, and hearing. Lifting requirements range from up to 25 pounds regularly, up to 50 pounds frequently, and up to 75 pounds occasionally. The work environment is usually very loud and includes exposure to unrestricted secondhand tobacco smoke.

Requirements

Must be at least 21 years of age.
Associate degree in culinary arts or a related field and at least four years of culinary experience in multiple venues, or an equivalent combination of education and experience.
At least three years of previous supervisory experience.
Five years of related experience and training.
Knowledge of applicable food preparation methods and measures for the assigned function.
Ability to earn and maintain a current Food Handlers Card.
Ability to acquire and maintain an appropriate gaming license and qualify for permits required by federal, state, and local regulations.
Excellent verbal and written communication skills; ability to read and communicate in English.
Proficiency in Microsoft Excel, Word, and Outlook.
Ability to work all shifts, including holidays, nights, weekends, and overtime as business needs dictate.
Ability to write reports, business correspondence, and procedure manuals and present information to groups and respond to questions.
Ability to perform arithmetic using whole numbers, fractions, decimals, rates, ratios, and percentages, and to interpret bar graphs.
Ability to interact with guests, staff, and colleagues and resolve problems and conflicts diplomatically and tactfully.
Ability to understand and carry out written, oral, or diagrammed instructions and address problems involving several concrete variables in standardized situations.
Ability to stand, handle objects and tools, reach, talk, hear, and perform physical tasks including pushing, pulling, bending, twisting, stooping, stacking, crouching, kneeling, and balancing.
Ability to lift and/or move up to 25 pounds regularly, 50 pounds frequently, and 75 pounds occasionally.
Ability to work in varying work areas, including confined spaces, and meet the job's close, color, and peripheral vision requirements.

Nice To Haves

At least three years of experience in restaurant, baking, and pastry work, including artisan-style bread production, ice cream and sorbet production, sugar and chocolate work, centerpieces, high-volume cake production, and cake decorating and finishing skills.

Responsibilities

Provide friendly, fast, and helpful customer service to guests and team members.
Follow recipes to prepare and cook food to departmental standards or as directed; measure, convert, and substitute ingredients without compromising quality.
Work with the Restaurant Supervisor and Room Chef to monitor culinary standards, operational guidelines, kitchen areas, food preparation activities, and facilities.
Oversee food preparation and maintain a clean, well-stocked, problem-free kitchen.
Prepare food efficiently according to recipes and plating procedures, maintaining appropriate volume, quality, cleanliness, and presentation.
Operate kitchen equipment safely and regulate temperatures and cooking times appropriately.
Prepare soups, sauces, starches, thickeners, and emulsifiers; work at broiler, sauté, wok, grill, fryer, prep, and production stations as needed.
Butcher meats and seafood; apply Classic and Asian knife cuts and maintain and sharpen knives.
Assist with training and development of culinary staff and lead back-of-house team members directly or indirectly.
Maintain team-member safety by keeping work areas free of hazards, debris, and litter and performing duties safely.
Follow regulatory, departmental, and company policies.
Write prep lists and take inventory.
Coordinate workflow with culinary leadership to meet business demands and customer satisfaction.
Assist with operations at other food and beverage venues as needed.
Attend required departmental and company training programs and meetings.
Clean and sanitize equipment and work areas to departmental standards.
Meet uniform, appearance, and grooming requirements, including wearing slip-resistant safety shoes.
Support staff development and training programs, rewards and recognition, performance evaluations and feedback, staffing and scheduling recommendations, workflow management, and recommendations concerning discipline, coaching, and counseling.
Perform other related and compatible duties as assigned.