Lead Cook

SPECIFIC DUTIES AND RESPONSIBILITIES

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations.  This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration.  It may be expanded to include other duties and responsibilities deemed necessary.

• Assists in the supervision of cooks 1-3 on daily operational basis
• Delegates duties and assign responsibilities to team members in cook 1-3 roles
• Ensures the area assigned to them is staffed properly, otherwise will report to the Sous Chef any discrepancies.
• Ensure all cleanliness standards are being met and followed       
• Ensures team members are performing duties as instructed
• Ensure the safety and security of employees and guests                                                   .
• Responsible for training other team members within the assigned areas
• Act as a department champion, promoting the department’s and company services and functions to other employees, departments, vendors, applicants and others who visit the department and property
• Knows and practices Health & Safety standards as set forth by governmental agencies.
• Reports any malfunctions of the equipment to the Sous Chef
• Perform other duties as assigned by the Sous Chef in order to maintain clean and safe equipment and kitchens
• Ensures all par levels are met on a daily basis for operational success
• Performs daily line checks prior to service time to ensure proper stock levels are present, quality of product is met, and flavor profiles are in line according to recipe standards.
• Can perform duties of each area/station of the kitchen fluently without supervision, and posessess extensive knowledge of products and processes to ensure the best product to our guests.
• Can effectively run the inside expo station, organize guest tickets, and execute completion of ticketed food items in a time sensitive manner according to the restaurant/outlet timeline of service.
• Understands the importance of his/her job duties and is in training and development to move to the next level as Sous Chef.

STANDARDS OF PERFORMANCE

• Must have the ability to multi-task.
• Communication skills for safety.
• Gives good internal customer service to team members.
• Ability to work with little supervision
• Available to work after 10pm, including weekends and holidays.

EDUCATION, TRAINING, AND EXPERIENCE

• High school diploma or equivalent preferred.
• Able to obtain and maintain a valid Kentucky gaming/racing license