Lead Catering Cook

The Catering Lead Cook is responsible for assisting Executive Chef in their executive direction and coordination of all catering related operations throughout the facility to ensure a positive guest experience. They will observe daily procedures and processes of the catering kitchen as well as aid in the preparation and cooking of meals. As a representative of Remington Park, they will adhere to the expectations and goals of the company and perform all elements of their job supporting the work of Remington Park.

Essential Job Functions:       

• Oversees Catering operations, assigns duties as needed to meet the demands of the Catering department.
• Oversee inventory management and ordering to ensure all products are on hand for race nights and special events.
• Utilize reservation system to manage timelines, coordinate with catering team members and ensure all details are executed as planned for a seamless experience.
• Responsible for pre-production and preparation of buffet menu items according to established recipes, preparation techniques, procedures and daily production requirements.
• Responsible for delegating tasks to catering team members to present meals and buffets according to Banquet Event Orders.
• Follows all operating procedures, safety and sanitation regulations and departmental policies and procedures.
• Ensures compliance with all applicable regulations, laws, internal policies/procedures, and internal control protocols.
• Promotes outstanding customer relations.
• Perform all other duties as assigned.

MINIMUM QUALIFICATIONS:

• High school diploma or GED preferred. Technical school or formal apprenticeship may be required.
• 3 years in a cook position
• Requires knowledge and skills needed to safely prepare and serve food items with internal policies and external regulations and/or laws.
• Requires the knowledge, skills, and abilities to work with personal computers, inventory control systems, food production/ storage systems, sanitization systems etc. 
• Must have decision-making, problem solving, and complaint resolution skills.
• Must be able to work effectively with peers, staff members, regulatory agency personnel.
• Strong written and oral communication skills.
• Ability to solve problems and deal with a variety of situations where only limited standardizations exist.  

Knowledge, Skills and Abilities:

• Requires knowledge, skills, and experience in accurately utilizing various kitchen production equipment including ovens, broilers, fryers, kettles, etc.
• Must be knowledgeable in food and beverage sanitation, guest service, and inventory control policies, practices, and protocols
• Must have knowledge on production facilities and work stations maintenance that produces a clean and functional environment.
• Know when to notify appropriate staff members when assistance is needed.
• Ability to work a flexible and irregular schedule including weekends, evenings and holidays
• Must be able to work in a smoke-filled casino environment

Training:      

• Must be able to pass Title 31Training
• Previous Culinary training and experience.

Licenses/Certifications/Other: 

• ServSafe Certification required
• ABLE License preferred
• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Must be able to complete a pre-employment drug screen with negative result

Physical Requirements: 

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strength:
  • Medium to heavy workload
  • Stand, sit and walk consistently
  • Will be required to lift up to or over 30lbs and/or exert occasionally over 100lbs
• Movement:
  • Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach
  • Will use office equipment
  • Will use kitchen equipment and utensils
  • Driving motor vehicles as needed
• Auditory:
  • Frequently speak and articulate
  • Noise levels will be varied from moderate to heavy machinery
• Environmental:
  • Exposure to weather and extreme elements are minimal
  • Minimal exposure in close proximity to horses