The Lead Cook position is for the Stadium restaurant outlet.
What would I be doing?
The Lead Cook position is responsible for providing superior service to both the internal and external customer by following the Art of Brilliance standards, and for assisting the Sous Chef, Room Chef, Assistance Executive Chef, and the Executive Chef in the efficient operation of the kitchen and of assigned personnel.
Responsibilities:
- Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers.
- Assists all stations and respective lines as necessary.
- Trains personnel to prepare foods according to Belterra Casino Resort and Spa standards.
- Ensures that items are fully stocked and equipment is in good working condition.
- Ensures the proper storing of any foods, including those from a previous function.
- Ensures the proper closing down of work stations.
- Communicates effectively with "front-of-the-house" staff.
- Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents.
- Assists Sous Chef and or Room Chef by attending BEO meetings, and by ordering inventory and direct issue items through the warehouse and purchasing department.
What are we looking for?
- Must have own tools.
- Knowledge of and ability to prepare stocks, soups and mother sauces.
- Ability to prepare all varieties of meat and seafood.
- Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations.
- Must be at least 18 years of age.
These skills and abilities are typically acquired through five years of progressive cooking experience, with a minimum of three years experience in a dinner house, and/or through the completion of a Culinary Arts Degree or recognized apprenticeship and one-year dinner house cooking experience.
