Lead Specialty Cook - Asia

Boyd Gaming•Saint Charles, MO

5d•Onsite

About The Position

Boyd Gaming Corporation is a successful gaming jurisdiction in the United States and one of the premier casino entertainment companies. We are seeking a Lead Specialty Cook - Asia to join our team. This role involves cooking orders in a timely manner according to standard recipes, monitoring food production for quality, and maintaining station inventory. The position requires a strong understanding of food preparation, guest interaction in an open kitchen environment, and the ability to work harmoniously with coworkers. The Lead Specialty Cook will also be responsible for assisting in work direction to kitchen staff, preparing daily prep lists, and ensuring adherence to health and safety regulations.

Requirements

Minimum of three (3) years of experience as a cook.
Ability to stand and/or walk for duration of shift.
Ability to lift, carry, and maneuver up to 75 pounds.
Ability to work with small, delicate and sensitive equipment (i.e. knives) requiring fine finger dexterity.
Ability to obtain/maintain any necessary licenses and/or certifications.

Nice To Haves

Familiarity with all of the company’s room outlets.
Ability to answer general questions regarding the property.

Responsibilities

Cook orders in a timely manner according to memorized standard recipes.
Monitor food production to ensure that quality standards are met.
Maintain inventory of station and order stock.
Learn and be familiar with all of the company’s room outlets, and be able to answer general questions regarding the property.
Anticipate the guests’ needs and respond appropriately with a sense of urgency.
Read food orders from computer printouts and prepare food items according to established menu plans.
Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.
Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
Prepare a daily prep list and written daily orders.
Maintain control of the kitchen and inform chefs if staffing levels are not appropriate based on business volumes.
Engage the guest each time they come your area in an open kitchen environment. Explain product, ask questions and build positive relationships with the guests.
Coordinate and communicate on orders with dining room staff.
Assume limited charge of kitchen on respective shifts.
Assume limited accountability of supervisors in their absence.
Receive and deliver food to the proper areas.
Coach and direct all cooks and assistant cooks to work in a productive and efficient manner.
Work the line in different locations: sauté, broiler, appetizer, pantry, pasta, grill, etc…
Expedite all food orders promptly in a timely manner.
Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible for having a full knowledge of the MSDS program.
Consistent attendance at company/restaurant training programs as they are scheduled.
Complete opening, closing and other side duties as assigned by the supervisors.
Be in constant communication with Sous Chefs.
Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.
Maintain a well-groomed, neat and clean appearance.
Work harmoniously with coworkers.
Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
Perform all duties as assigned by management.