Cook, Lead- Garrison Oak

JOB SUMMARY

The Lead Cook is responsible for safely preparing food items, following menu specifications and standard recipes, for service to guests in all outlets.

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ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
• Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.
• Provide excellent guest service to both internal and external guests
• Greets guests approaching service area
• Requires reading and math skill for recipes and measurements.
• Ability to read, write, speak and understand Basic English in order to read recipes and communicate with other team members.
• Adheres to control procedure for food costs and quality.
• To encourage and abide by all health codes and hand washing guidelines.
• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Be able to create compound sauces and derivatives of the mother sauces including the knowledge of Beurre Blancs.
• Prepare written food requisition for supplies and food items for production in the workstation – inventory.
• Other duties as assigned.

REQUIRED SKILLS AND ABILITIES

• Abilities demonstrated in handling the banquets and food outlet effectiveness.
• Maintaining interpersonal working relationship among all personnel.
• Oral and written communication skills.
• Able to interact with internal and external guests in a friendly/fast manner.
• All internal and external guests must be treated in a manner to ensure complete satisfaction. Always strive to exceed our guests’ expectations.
• Ability to work in fast-paced environment
• Willingness to assume overall responsibility relative to the performance of the outlets, work flexible hours and handle high-pressure deadlines.

EDUCATION AND EXPERIENCE

• Must have a high school diploma or equivalent
• Have a culinary school degree or 2 year technical college degree is preferred
• Must have at least 3-5 years of experience in a professional kitchen
• Must have advanced knowledge of culinary terms
• Must have advanced knowledge of culinary techniques and ability to execute recipes in a timely manner
• Must be able to work all stations in multiple assigned kitchens
• Must be able to assist in the training of Cook 1’s, 2’s and 3’s in culinary skills
• Must be able to demonstrate expertise in breakfast cookery
• Must have expert meat, fish, and poultry preparation and cooking ability
• Must have expert meat, fish and poultry fabrication techniques
• Must have expert soups, stocks and sauce preparation ability
• Must be able to lead cooks in place of the Chef de Cuisine
• Must be able to develop and document recipes
• Must be able to submit daily inventories and place orders for assigned kitchen
• Must complete supervisory training
• Food safe certification from recognized authority (ServSafe certification, etc.) is required
• Able to obtain and maintain a valid Kentucky gaming/racing license

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee may also be required to lift, push, and pull up to 25lbs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.