Lead Cook

POSITION SUMMARY

The incumbent in this position is responsible for overseeing the preparation of all foods during assigned shift, ensuring all foods are of the highest quality, and all operations are efficient and effective.

GENERAL ACCOUNTABILITIES

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)


• Maintain department objectives, standards, and guidelines
• Monitor food purchasing, staffing, food production and food inventory.
• Train, motivate, evaluate, staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
• Inspect restaurant kitchen areas to maintain company and health department standards and avoid risk for citation and bad press.
• Perform other related duties as may be assigned.

WORKING CONDITIONS/ESSENTIAL FUNCTIONS

Must have ability to:


• Perform duties and operate equipment in a working environment that is subject to varying levels of cold, heat, and noise.
• Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery.
• Communicate effectively with all levels of team members.
• Review and comprehend all necessary documentation.
• Effectively and efficiently move around kitchen and restaurant areas.
• Total knowledge of all stations within the restaurant.
• Work physical in nature and requires physical mobility, including but not limited to bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting. These actions are also required to monitor food preparation and inspect restaurant kitchen areas.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood.
• Make salads, soup bases, cold sauces, fire up all equipment, gather product from other all venues, peel shrimp, prepare lobster tails, crack oysters, prepare stocks, blanch noodles or pasta, deep fry products, prepare plates for desserts, responsible for forwarding shellfish identification cards to supervisor, produce rice, vegetables.
• Read, write, speak, and understand basic English in order to read recipes and communicate with other team members.
• Always conduct oneself in a manner that reflects a positive professional image.
• Read and utilize math skills for recipes and measurements
• Operate kitchen equipment and utilize tools including, but not limited to, slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, flat top, choppers, and knives.
• Grasp, bend, lift and/or carry, or otherwise, move or push goods on a food warmer weighing a maximum of 300 lbs. at a continuous schedule.
• To have full knowledge of the SDS program
• Organize and prioritize work and meet deadlines.

JOB QUALIFICATIONS

Must have own tools. Knowledge of and ability to prepare stocks, soups and mother sauces.
Complete understanding of all operations of the kitchen, kitchen equipment and sanitation. Demonstrated organizational skills. Previous supervisory experience. These skills and abilities are typically acquired through a minimum of five years progressive experience in a multi venue operation, or through completion of culinary arts degree or recognized apprenticeship and two years progressive experience in a multi venue operation.

REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to the other duties described herein, every team member has the following responsibilities related to compliance with laws and regulations:

• Attend required training sessions offered by the Hard Rock Hotel & Casino Sioux City.
• 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.
• Consult Internal Control Procedures and Policy Manuals for guidance.
• Report illegal activity to Security or the appropriate levels of Management.