The Lead Cook under the direction of the Sous Chef is responsible for the direct supervision of the other cooks, with the goal to positively impact restaurant sales, profits, and guest satisfaction through product innovation and guest service experience. The Lead Cook will be essential to the department in providing Hometown Hospitality and delivering Fun. This role ensures and maintains the highest professional food quality and sanitation standards.

General Accountabilities:

• Assist in accomplishing established department objectives – Consistency, Quality, and Sense of Urgency.
• Ensure Team Members deliver Hometown Hospitality and Fun, as well as live the core values of Fun, Friendly, and Community.
• Enforce department standards, guidelines, and objectives, and maintain other administrative processes to ensure proper planning and efficient operation of assigned areas.
• Responsible for enhancing the food product that is presented to guests, recommending changes that respond to the marketplace and guests’ needs.
• Maintain quality of food product and ensure consistency in food delivery and standards.
• Ensure operation is following Safe Food Handling and OSHA practices.
• Communicate effectively, both verbally and in writing, to provide clear direction in assigning and instructing facilities team in the details of their work.
• Review guest complaints/concerns and take appropriate action.
• Be punctual to pre-shift meetings with a positive attitude and openly participate.
• Attend meetings to obtain and disseminate pertinent information.
• Adhere to the 5S Principles of ensuring that items are Sorted, Set in order, Systematically cleaned, Standardized, and Sustained.
• Conduct him/herself in a gracious, kind, and warm manner that creates a sense of fondness, reflecting positively on the company and its core values of Fun, Family, and Community.
• Perform other duties as may be assigned by department and/or company management.

Working Conditions:

• Must Have Ability To accurately calculate figures and amounts and perform mathematical functions applicable to business needs.
• Define problems, collect data, establish facts, and draw valid conclusions.
• Interpret a variety of technical and mathematical formulas.
• Interpret and follow through on a variety of instructions furnished in written, oral, diagram, or schedule form.
• Effectively communicate with all levels of Team Members as well as outside contacts.
• Resolve problems and conflicts in a diplomatic and tactful manner.
• Demonstrate leadership and fairness in dealing with guests and Team Members.
• Be flexible to work all shifts including holidays, nights, weekend hours, and overtime as business needs dictate.
• Be physically mobile with reasonable accommodations, including the ability to push, pull, carry, and lift up to 25 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance when performing job duties in varying work areas.

Job Qualifications:

• Must be a minimum of 21 years of age.
• Expert knowledge of safe food preparation techniques and methods.
• Extensive knowledge of menu development, cost, and wage control.
• Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation.
• A minimum of 2 years of culinary leadership role, with progressive supervisory/managerial experience preferred.
• Excellent communication skills both written and oral.
• High school or equivalent required; formal culinary training or schooling preferred.
• Ability to read, analyze, interpret, and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence/memos.
• Write reports, business correspondence, and procedure manuals; effectively present information and respond to questions from groups of managers or staff, guests, and the general public.
• Working knowledge of Excel and Word required.
• Attention to detail and accuracy.
• Previous customer service experience preferred.
• Maintain confidential information.

Compliance Responsibilities:

• Attend required training sessions offered by the casino.
• Obtain required license(s).
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department.
• Have knowledge of the Property’s programs to address problem gambling.
• Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with the state regulations and Systems of Internal Controls.
• Take the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management.
• Report any acts of wrongdoing on behalf of any Team Member that they have knowledge of.

• Hometown Hospitality.
• Flexible shifts including holidays, nights, and weekends.
• Opportunities for professional development.

• Expert knowledge of safe food preparation techniques and methods.
• Extensive knowledge of menu development, cost, and wage control.
• Minimum 2 years in a culinary leadership role with supervisory experience.
• Excellent written and oral communication skills.
• Working knowledge of Excel and Word.
• Attention to detail and accuracy.
• Previous customer service experience preferred.