Lead Line Cook- Gordon Ramsay

Caesars Southern Indiana•Elizabeth, IN

1d•Onsite

About The Position

This position provides efficient and effective direction to staff with an upbeat, professional, and positive attitude. It maintains a high level of guest satisfaction by preparing a la carte food items, ensuring all specifications and standards are met to enhance the guest dining experience.

Requirements

High school degree or equivalent required.
At least one year of line experience in a high volume restaurant.
Well versed with cooking techniques, kitchen equipment, and knife skills.
Must be able to read, understand, build, and execute from recipes.
Must be a team player and work well with others in a fast-paced environment.
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

Nice To Haves

A minimum of six months experience in a lead position or equivalent is preferred.

Responsibilities

Monitors established quality standards and work procedures for all functions of the kitchen with the support of the team.
Maintains excellent kitchen hygiene and sanitary conditions at all times.
Ensures venue product and dining experience surprises and delights the guests.
Reads and understands all written recipes and established training guides.
Follows standardized recipes to ensure accuracy with food orders.
Works with Chef on Duty to take inventory, place orders, create specials, monitor schedules, conduct buzz sessions, and keep the team informed of property information.
Manages high volume orders efficiently.
Makes recommendations to the Chef team for improvement opportunities in kitchen processes, as well as any product reconditions that would either enhance quality, reduce spend or waste, or all of the above.
Ensures all products on station are fresh and top quality before and during service.
Ensures that all back of house kitchen/line personnel are kept aware of established standards and work procedures and answers any questions concerning them.
Advises Sous Chef/Room Chef of any product issues before opening.
Communicates with other stations to ensure all ticket items go up at the same time for delivery to tables. Prepares food as ordered, plates, garnishes, and puts each dish up in the appropriate section of the window.
Completes all pre-shift work and breaks down stations after close following the guidelines of the open/close checklist. Also, ensures the open/close checklist for cooks on other stations are complete prior/after service.
Advises Chef on Duty of any service success stories and service failures that occur in their absence.
Ensures compliance with all regulatory, internal controls, policies, and procedures.
Stays consistently on task and takes responsibility for one's work.
Other duties as assigned.