Lead Cook/ F&B Supervisor (Dual-rate) - The Casino

United States·Farmingtonlead

CookFood Service

0 views0 saves0 applied

Apply Now

Quick Summary

Key Responsibilities

Prepare food items from mise en place to finished products according to established recipes, outlet standards, and presentation

Technical Tools

CookFood Service

Responsibilities

~2 min read

→Prepare food items from mise en place to finished products according to established recipes, outlet standards, and presentation requirements, ensuring consistent quality, value, and guest satisfaction.
→Plan, coordinate, and execute daily food production according to anticipated business levels while monitoring inventory, controlling waste, and maintaining food and labor costs.
→Ensure all food is prepared according to established recipes, portion sizes, quality standards, and departmental policies and procedures.
Supervise, train, and provide direction to back-of-house (BOH) employees, including Lead Cooks, Cooks, and Stewards, to ensure efficient kitchen operations and consistent food quality.
→Oversee daily kitchen operations, including food preparation, cooking, plating, production schedules, and timely delivery of meals in accordance with outlet standards.
→Assume responsibility for supervising kitchen personnel and stewarding operations in the absence of the F&B Manager and/or Sous Chef, as assigned.
→Monitor staffing levels and assign kitchen duties according to business volume to maintain productivity, control labor costs, and meet operational needs.
→Assist management with training, performance evaluations, coaching, and counseling to develop a skilled, productive, and cohesive kitchen team.
→Maintain clean, organized, and sanitary kitchen, food preparation, storage, and dishwashing areas in compliance with applicable sanitation laws, health regulations, food safety standards, nutrition practices, OSHA requirements, and company policies.
→Ensure proper food storage, labeling, rotation, temperature control, and handling procedures are followed to maintain food safety and prevent waste.
→Monitor kitchen equipment and supplies, report maintenance needs, and ensure equipment is used safely and properly.
→Assist management in implementing and enforcing established kitchen procedures, workplace safety practices, and regulatory requirements.
→Ensure all required licenses, certifications, and company training are maintained and completed as applicable to the position.
→Accept assignments in other Food & Beverage positions requiring the same type of license, as operational needs dictate.
→Perform other duties and responsibilities as assigned by management.

Requirements

~1 min read

High school diploma or GED equivalent preferred.
Minimum of three years of experience in an upscale restaurant, banquet kitchen, or comparable culinary operation.
Minimum of one to three years of kitchen management or supervisory experience and/or a degree in a related field.
Ability to obtain and maintain all required licenses and certifications.
Must successfully complete all required company training.
Demonstrated knowledge of food preparation, cooking techniques, established recipes, portion control, food presentation, and kitchen production standards.
Knowledge of food safety, sanitation procedures, proper food storage, temperature control, and applicable health and safety regulations.
Strong leadership, communication, organizational, and problem-solving skills, with the ability to supervise kitchen staff and coordinate daily back-of-house operations.
Ability to monitor inventory, control food and labor costs, minimize waste, and maintain productivity in a fast-paced kitchen environment.
Ability to work effectively as part of a culinary team while maintaining high standards of food quality, cleanliness, safety, and operational efficiency.