Title:  Lead Cook (FT) - $20/hr

JOB SUMMARY

The Lead Cook is responsible for ensuring the food items are prepared safely, following menu specifications and standard recipes, for service to guests. The Lead Cook is also responsible for new hire training, assisting in food preparation during low-staffing situations, and handling guest disputes to ensure complete guest satisfaction. 

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 food.
•    Provide excellent guest service to both internal and external guests.
•    Greeting guests approaching the service area.
•    Requires reading and math skills for recipes and measurements.
•    Ability to read, write, speak, and understand Basic English to read recipes and communicate with other team members.
•    Adheres to control procedures 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 a written food requisition for supplies and food items for production in the workstation – inventory.
•    Conducts daily kitchen walk-throughs with Cooks, ensuring all food preparation areas and kitchen equipment are meticulously cleaned to ensure a healthy and clean environment for all Food and Beverage team members. 
•    Other duties as assigned.

REQUIRED SKILLS AND ABILITIES

•    Maintaining interpersonal working relationships 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 a fast-paced environment.
•    Must be able to work all stations in assigned kitchens.
•    Willingness to assume overall responsibility relative to the performance of the outlets. 
•    Must be able to work an alternate schedule with a minimum of two (2) weeks’ notice. 

EDUCATION AND EXPERIENCE

•    Must have a high school diploma or equivalent.
•    Having a culinary school degree or a 2-year technical college degree is preferred.
•    You must have at least 3-5 years of experience in a professional kitchen.
•    Willing to obtain ServSafe certification 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 perform the essential functions of this job successfully. Reasonable accommodation 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 50lbs.  Reasonable accommodation 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 required to circulate throughout the assigned areas, including the smoking area, actively observing players and the functioning of machines.