Rolling Hills Casino

Lead Cook

Posted: 30-Jan-2012

Prepares, seasons, and cooks soups, meats, vegetables, desserts, specialty dishes, and other food items for consumption in eating establishments. Assists Sous Chef in preparing specialty dishes. Delegates prep work to prep cooks and line cooks. Rotates food products on a daily basis. Performs all other tasks as requested by the Sous Chef or Executive Chef. Follows all food safety and sanitation guidelines. Assists in training of prep cooks and line cooks. Performs quality control checks before, during, and after production to ensure highest quality at all times. Prepare various dishes. Directly supervises employees in the buffet and restaurant. Carries out supervisory responsibilities in accordance with the company’s policies and applicable laws. Responsibilities include training employees, planning, directing work, addressing complaints, and resolving problems. Follows established company and departmental standards for personal appearance and behavior. Other duties as assigned. REQUIREMENTS: Minimum 18 years of age, Hepatitis A shot and slip resistant shoes QUALIFICATIONS: Culinary Arts certificate or degree from two-year college or technical school preferred; and/or two to three years related experience and/or training, or equivalent combination of education and experience. Diverse cooking skills and high volume experience is required.

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