Lead Specialty Cook - Asia

Ameristar Casino Resort Spa St. Charles•St. Charles, MO

5d•Onsite

About The Position

This position is responsible for cooking orders in a timely manner according to memorized standard recipes. The Lead Specialty Cook will monitor food production to ensure quality standards are met and maintain inventory of their station, ordering stock as needed. This role involves learning and being familiar with all of the company’s room outlets and anticipating guest needs. The cook will read food orders from computer printouts and prepare food items according to established menu plans and standard recipes to ensure consistency. Responsibilities include washing, slicing, peeling, and/or cutting various foods, observing and testing foods to determine doneness, and assisting in work direction to kitchen staff. The Lead Specialty Cook will prepare a daily prep list and written daily orders, maintain control of the kitchen, and inform chefs if staffing levels are not appropriate. In an open kitchen environment, guest interaction is a must, requiring engagement, explanation of products, asking questions, and building positive relationships. The role involves coordinating and communicating on orders with dining room staff, assuming limited charge of the kitchen on respective shifts, and assuming limited accountability of supervisors in their absence. Receiving and delivering food to proper areas, coaching and directing cooks and assistant cooks, and expediting all food orders promptly are also key functions. The Lead Specialty Cook must use and maintain assigned areas and equipment in a sanitary, safe, and effective manner, observe and enforce Health Department regulations, and have full knowledge of the MSDS program. Consistent attendance at company/restaurant training programs, completing opening/closing and other side duties, and maintaining constant communication with Sous Chefs are required. Passing all given tests, including training, is necessary to retain the knowledge needed to be an effective team member. A well-groomed, neat, and clean appearance is essential, as is the ability to work harmoniously with coworkers and perform all job functions in conjunction with the Standard Operating Procedures manual.

Requirements

Must have a minimum of three (3) years of experience as a cook.
Must be able to stand and/or walk for duration of shift.
Must be able to lift, carry, and maneuver up to 75 pounds.
Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist.
Must be able to obtain/maintain any necessary licenses and/or certifications.

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.
Ability to work with small, delicate and sensitive equipment (i.e. knives) requiring fine finger dexterity.
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.
Ability to 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 of 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.
Possess the ability to 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.