Lead Cook

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.Essential Duties & Responsibilities

• Oversee and guide cooks in the following job functions as well as participate in closing shift responsibilities. Gather required paperwork and ensuring all necessary items are completed. Responsible for preparation of prep and production list.
• Responsible for preparation of all food items that are needed. Have complete understanding of all relative stations.
• Responsible for assisting in the compliance of the San Manuel Casino Gaming Ordinance Guidelines (Chapter 19, sections 19.1 through 19.58).
• Assist in daily inventory of product and the requisitions of same to see that shortages do not occur.
• Assist and monitor the preparation of items served.
• Use and store all food per rotation regulations: First-In-First-Out, and follow regulated expiration dates, date all items before use/storage.
• Responsible for training and re-training of all kitchen personnel. Communicate and update to keep co-workers informed.
• Be familiar with Safety policies and procedures. Attend and participate in all safety meetings.
• Be able to function and train in all areas (all kitchens, food prep, stock and dishwasher).
• Report all discrepancies, accidents and violations to the immediate Supervisor.
• Responsible for notifying immediate Supervisor of any problems or concerns.
• Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas,
• Brief and communicate with the on-coming and out-going shifts and relay information to co-workers.
• Assist with special projects as directed by the Supervisor including but not limited to: Monthly meetings, Deli assistance, Special banquets, concerts and special guests.
• Keep up with emails and communication with cooks, chefs and other leads.
• Be able to keep good notes on production levels of cooks, and daily observations.
• Perform other duties as assigned to support the efficient operation of the department. Supervisory Responsibilities

  The Lead Cook is responsible for functional supervision of the Cooks, Preps, Dishwashers and assigned Stocks or Inventory Control personnel in their day-to-day operations.Education/Experience/Qualifications

  • High School Diploma or GED and culinary arts degree from accredited school required.
  • Minimum five (5) to seven (7) years’ experience working in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment, with at least two (2) years’ experience in supervisory capacity preferred.
  • Demonstrates knowledge of food preparation and presentation.
  • Capable of following procedures and taking direction.
  • Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.
  • Must have good basic mathematical, organizational and communication skills. 
  • Must be an exemplary employee and display the ability to work well with others.
  • Clean and proper work attire in accordance with company policy.
  • Must be reliable, pleasant and possess a good attitude.
  • Be able to provide good service to sometimes difficult situations.
  • Able to cope in potentially stressful situations. Certificates/Licenses/Registrations
    • At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.
    • Must obtain and maintain a current Food Handlers Card within 90 days of employment.
    • Will be required to obtain and maintain T.I.P.S Certification.

      San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

      As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today

      Source: Hospitality Online