The Lead Cook is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Sous Chef in monitoring kitchen activities and expediting orders to ensure quality taste and presentation. The Lead Cook will direct, assist, train, and re-train cooks in the preparation of food/food orders, as well as control production levels, proper recipe following, and sanitation.

Specific Duties And Responsibilities:

• Receive and prepare and/or delegate food orders according to memorized standard recipes.
• Coordinate orders for pick-up.
• Always maintain cleanliness of workstation and storage areas.
• Control waste by monitoring proper rotation, storage, and quantity control.
• Maintain inventory of station and order stock to maintain pars.
• Consistently apply established safety and sanitation procedures.
• Assist in the training and coaching of Line Cooks.
• Cook a variety of foods in quantities and styles according to the menu and demand of the business.
• Use and teach proper knife skills, cooking techniques, cooking methods, and terminology.
• Read, understand, follow, and create standardized recipes when preparing all foods for all food venues and outlets.

REGULATORY AND COMPLIANCE RESPONSIBILITIES:

• Attend required training sessions offered by the Company.
• Obtain and retain 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 gaming.
• Report any acts of wrongdoing of which the Team Member may have knowledge.

EDUCATION, TRAINING, AND EXPERIENCE:

• Two (2) years of experience in a Lead Cook role.
• Must have experience in grilling, broiling, sautéing, and steaming foods.
• Experience in training of staff (preferred).
• Must be fast and capable of working on as many as 30 orders at a time with the ability to coordinate cooking times with co-workers.

Certificates, Licenses, and Registrations:

• Virginia Racing Commission License.
• Valid Driver’s License with a minimum of three (3) years driving experience.

PHYSICAL DEMANDS:

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.

A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be expected to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at-will” employment relationship.

• Supportive leadership environment.
• Opportunity for training and development.
• Compliance with safety and sanitation procedures.

• Two years of experience in a Lead Cook role.
• Experience in grilling, broiling, sautéing, and steaming foods.
• Ability to train staff (preferred).
• Capable of managing multiple orders simultaneously.
• Knowledge of standardized recipes and cooking techniques.