Lead Line Cook (Buffet)

POSITION DESCRIPTION

Position:        Lead Cook

Department: Brewery

Reports To:   Brewery Sous Chef

Status:          Non-Exempt

Wage:           DOE

Position Purpose:

Feather Falls Casino Food & Beverage Department is looking for a talented and committed Executive Sous Chef to join the #1 place to work in our area. Be it the Dreamcatcher Custom Grill or our Brewery, which has won over 65 brewing awards from all over the world. Come be a leading part of this Award Winning Team. We set the Standards in all areas from the Best Dining and Gaming Experience to the premier place to work in all of Northern California.

We encourage growth and learning.  With your talent and our training and commitment, you will have great success as part of our team and family.  If you are looking for an exceptional working experience, with a vision, commitment and empowerment, you are invited to become a part of California’s Best Culinary Management Team. We offer the Best Wages, Benefits and Experience to our Feather Falls Casino and Lodge family.

We are California’s Best Bet!

Apply below for your opportunity to be a part of this great successful team

Summary

Lead Cook is a working position and is responsible for supervising all activities of kitchen employees, including, but not limited to, food presentation, safety, inventory, and sanitation.

Essential Duties and Responsibilities include, but are not limited to the following:

• Guest Service Required as pertaining to service of quality Food & special orders, Timely
• Communication Skills > ability & responsibility to Communicate any problems and/or concerns, including safety to the Brewery Sous Chef without delay.
• Assists the Brewery Sous Chef in the training of all kitchen employees.
• Performs as a team member with cooks, dishwashers, supervisors, and pertinent culinary associates in producing a smoothly and efficiently run operation on a scheduled shift.
• Maintains Cleanliness of the Kitchen Area to include Hallways & Store Rooms, Dish rooms, and Organizes and cleans walk-ins, reach-ins.
• Assists and oversees all areas of food production, Quality of Food & Consistent Product Daily
• Responsibility & accountability to Maintains high quality food standards as set forth by the Food & Beverage Director and the Executive Chef, Executive Sous Chef, Brewery Sous Chef.
• Adheres to all Federal, state, Local Health Department regulations, Maintains Records for time & temperature, Labeling Foods
• Cooks on the line during busy times.
• Organizes and balances work load for food preparation crew.
• Food Safety Program and Training.
• Adheres to FFC Core Values
• Other duties and assignments as deemed necessary by management or the Brewery Sous Chef.

Supervisory Responsibilities

Must be able to supervise and communicate effectively with a diverse work force. Works in a team environment, allocating the work-load for all food preparation areas.  Communicates with/assists other department personnel with food requests and set-up.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Must be 21 years of age or older.

Education and/or Experience

Education Level – High School Diploma or GED equivalent required.  

Experience – Minimum 2 years’ experience in related field, prefer 2 years in a supervisory role.

Special Skills – Ability to lead by example and train effectively. Demonstrates ability to provide team building techniques.   

Language Skills

Ability to read and interpret documents such as safety rules, operating and procedure manuals. Ability to communicate effectively with guests and other employees.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving several variables in standardized situations; ability to define problems, collect data, establish facts and draw valid conclusions.

Certificates, Licenses, Registrations

Class B Gaming License (As provided with a clean background check)

ServSafe Food Safety Manager Certification

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.  While performing the duties of this job, the employee is frequently required to stand, walk and sit; use hands to finger, handle, or feel; reach with hands and arms; climb, balance, stoop, kneel, crouch, or crawl; and talk and hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those employees encounter while performing the essential functions of this job. The employee is regularly exposed to tobacco smoke and may be exposed to loud noises and bright lights.

PM20

Candidates for all positions must be at least 21 years of age and be able to pass a background check and drug screen. Applicants must have a California I.D., a Social Security Card, and a Birth Certificate.