Line Cook Lead - (209) Sports Bar + Kitchen FT

Chicken Ranch Casino•Jamestown, CA

3d•$23 - $23

About The Position

The Line Cook Lead is a member of the Food and Beverage team at Chicken Ranch Casino Resort and is responsible for planning, preparing, and cooking food to provide a high-quality guest experience. The role helps keep the kitchen organized and operating efficiently, monitors food handling, portioning, sanitation, and storage practices, and leads other cooks by expediting from the back of the line. The position also assists management with team-member training, temperature records, inventory, administrative tasks, and menu planning.

Requirements

Must be at least 18 years of age.
At least 2 years of cooking experience in a professional kitchen or fast-casual setting.
Must be able to obtain a Food Handler Certificate.
Knowledge of food preparation principles, practices, and standards.
Knowledge of standard cooking, baking, and grilling techniques.
Knowledge of nutritional values of various ingredients.
Strong listening and communication skills.
Problem-solving and critical-thinking skills.
Ability to work independently and maintain a high level of performance.
Ability to complete tasks efficiently and on time while maintaining business standards.
Teamwork and collaboration skills.
Ability to provide exceptional service to internal and external guests.
Ability to stay engaged and motivated and encourage growth and development.
Ability to build relationships through honesty, integrity, and effective communication.
Accountability, fairness, and a drive to exceed expectations.
Ability to roast a chicken without causing physical harm.

Responsibilities

Prepare all food items, including peeling and cutting produce, fabricating proteins, and making sauces.
Clean kitchen equipment and other areas as directed by management.
Manage multiple orders and coordinate cooking times with team members.
Cook and plate dishes, sometimes using large-volume cooking equipment, and ensure quality standards and final presentations are met.
Maintain proper product rotation in chillers to minimize waste and spoilage.
Execute menu items, daily specials, and promotions.
Stock and maintain workstation and display-case inventory; communicate inventory needs and order products and supplies as needed.
Lead other cooks by expediting from the back of the line.
Ensure meals are prepared and delivered promptly and in appropriate quantities and quality.
Assist management with training and developing kitchen team members.
Assist management with recording temperatures for walk-ins and line coolers.
Maintain kitchen and workstation health and safety standards; regularly clean and sanitize food preparation areas, cooking surfaces, and utensils.
Perform administrative tasks and menu planning.
Perform other duties as assigned.