The Lead Cook position produces and
monitors the preparation, quality, and freshness of food items for
our Seasons Buffet guests.
The Lead Cook has the ability to work any station in the
kitchen or buffet with proficiency. Follows standardized recipes to consistently
prepare various items as needed. G reets and assists guests in a friendly,
Exhibits F.A.S.T. Track
principles in all employee and guest interactions.
Monitors the preparation,
quality, and presentation of our food products to ensure a quality
dining experience for our guest.
Assists in the production
of all hot items for buffet using various cooking techniques
(sauté, roast, steam, broil, braise, etc.). Garnishes items as
Sets up and works action
stations as assigned (pasta, omelet, wok, grill, carving, dessert,
quantities of requested items.
Monitors and maintains
the expected level of prepared items.
demand in an efficient and timely
and cleanliness of work areas and food storage areas throughout
Provides supervisor with
list of items needed for shift production.
Notifies supervisor of
any quality or freshness concerns.
Fabricates meat, fish, and/or poultry as
Practices procedures to increase yields (minimizes
Follows recipes exactly
to ensure a consistent product.
Measures and weighs items as
Stores prepared items appropriately, following
“FIFO” and labeling
Adheres to all health department policies and
p roper food storage, rotation,
and temperature practices.
Assists in the completion of temperature
Adheres to all company safety
Greets and assists guests in a friendly, professional
F.A.S.T. Track principles in all employee and guest
Regular, predictable attendance is an essential
function of your job.
Assists other Cooks and
Buffet Attendants when needed.
Assists Kitchen Stewards
Assists Sous Chefs
Other duties as
Other related duties including but not limited to
complying with the following; Colorado Limited Gaming Act,
Colorado Gaming Rules and Regulations, Colorado Internal Control
Minimum Procedures, Colorado Liquor and Beer Codes, Federal
requirements for Anti-Money Laundering, Company Policies, and IRS
monitors break times.
Reports any misconduct,
or problems to the Lead Cook or Sous
Acts as interim Kitchen
Supervisor if Sous Chef or Executive Chef is not
Supervises and manages
stewards, cooks, and attendants.
Material and Equipment Directly Used :
Equipment (ovens, steamers, grills, mixers,
& Small Wares (knives, tongs, processors,
This position requires standing and walking up to 80% of the
time, and an ability to lift, carry, push or pull up to 25 lbs 10% of
the time and up to 50 lbs 5% of the time. The employee is required to stoop, kneel, or crouch
5% of the time. The
employee must lift and/or reach above shoulder height. The employee will work with
sharp objects and sharp devices. The employee must be able to taste and smell. Must have visual range
corrective to 20/20 for near and far distances. The employee’s auditory
range must be excellent.
While performing the duties of this job the employee is
regularly required to talk, hear, reach, grasp, and balance. The employee will frequently
be exposed to high heat sources, boiling liquids, and steam which may
present the hazard of a burn injury. The working environment is usually loud, moist,
and can be stressful at times.
Must be able to work at 8100 ft in
description is not intended to be an exhaustive list of all duties,
responsibilities or qualifications associated with this
Jacobs Entertainment, Inc.
- 2 years ago - save job