Lead Cook

The Cook III is responsible for all phases of food preparation, proper handling, and rotation of food products, safety standards, and cleanliness of the workplace. The position is also responsible for the daily supervision of all cooks, stewards, and dishwasher team members. The position is responsible for providing attentive, cheerful, courteous, professional customer service to all customers, internal and external, striving always to exceed their expectations.

ESSENTIAL FUNCTIONS: (includes, but is not limited to, the following)

• Check cooler, freezer, and dry storage inventories and coordinates product requisitions with other Cooks.
• Assist management with scheduling, inventory, ordering, and all other daily duties in all food outlets.
• Create daily prep list, assigns tasks, maintains prep logs, checks status of prep work, problems, and/or complaints.
• Read current menus to forecast business needs and uses all available information to prepare for expected levels of business, special functions, banquets, off-premises deliveries, and bar menu.
• Check all stations/lines for setting up supplies and properly handling food, including time and temperature control.
• Supervise and participate in the cooking and the dishing up of all foods handled.
• Ensure all food products are prepared in both a timely and sanitary manner.
• Communicate to staff the status of prep work for the following shift.
• Ensure food products prepared are served according to Kewadin Casinos standards.
• Ensure recipes are followed.
• Communicate with staff and supervisors on daily business issues.

ADDITIONAL RESPONSIBILITIES: (includes, but is not limited to, the following)

• Control cost and waste by minimizing spoilage, maintaining adequate food supplies, and utilizing food surplus and portion control.
• Maintain a safe, clean, and sanitary kitchen at all times.
• Perform job functions of subordinates as needed.
• All other job-related duties as assigned.

CONTACTS:

Immediate peers, peers in other departments, immediate supervisor/manager, managers in other departments, customers, and outside vendors/service providers.

PHYSICAL REQUIREMENTS:

Position type heavy with lifting 100 pounds and frequent lifting/carrying up to 50 pounds. Physical factors include constant standing, walking, pushing/pulling, use of hearing, smell near/midrange/far vision, depth perception, color/field of vision; frequent carrying/lifting, stooping, reaching, manual handling, typing and bending; occasional sitting, climbing, kneeling and crawling. Working conditions include constant exposure to noise and air quality; frequent exposure to extreme heat/cold and dimly lit conditions; occasional exposure to weather, wet/humidity, and vibration. Potential hazards include constant exposure to moving mechanical parts, electric shock, chemicals, computer use, and equipment; occasional exposure to highly exposed places and insecticides/pesticides.

REQUIREMENTS:

Education: High school diploma or equivalent preferred.

Experience: Three years of supervisory experience or five years of cooking experience working in a high-volume restaurant or 5 years of combined supervisory and cooking experience working in a high-volume restaurant required.

Certification/License: Culinary Certification preferred. Sanitation Certificate is required within 6 months of hire; training will be provided.

Knowledge, Skills, and Abilities: Detailed organizational skills are required. Knowledge of inventory cost and payroll processing is preferred. Basic math skills are required. Must be able to communicate effectively both orally and in writing. Must establish and maintain an effective working relationship with supervisory personnel, coworkers, and the general public. Must be flexible and available to work various shifts, including nights, weekends, and holidays. Must be able to work extended hours when needed. Native American preferred.