Lead Cook

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $20.00 - $28.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Flexible Schedule

Job Description

The hiring establishment is a prominent casino known for delivering exceptional culinary experiences to its guests. Situated in a bustling entertainment complex, this casino combines luxury hospitality with a vibrant atmosphere to attract locals and tourists alike. The casino employs a multifaceted team of culinary professionals dedicated to upholding the highest standards of food quality and service. With its commitment to excellence, the casino operates various dining outlets and venues, each offering a unique menu to cater to diverse palates. The culinary team plays a crucial role in maintaining the reputation of the casino as a premier destination for food... Show More

Job Requirements

High school diploma or GED preferred
three years recent experience as a cook
at least one year of supervisory experience as a Lead Cook/Saucier or equivalent combination of experience and education
must be able to obtain a Food Handler's Card
must be 18 years of age or older
no felony, theft or stealing convictions
must be able to pass a pre-employment drug/alcohol screen and background investigation
must obtain and maintain gaming license
knowledge of kitchen equipment and utensils maintenance operations
knowledge of safe practices in a kitchen working environment
knowledge of sauce and stock making
knowledge of meat and fish butchery
ability to communicate, read, and write clearly in basic English
ability to demonstrate outstanding guest service at all times
ability to work in a busy, fast paced environment
ability to perform in a professional appearance and manner
ability to be organized and coordinate tasks amongst team members and subordinates
ability to safely use and administer cleaning equipment and supplies
ability to prepare a variety of foods
knowledge of food preparation and presentation methods, techniques, and quality standards
knowledge of basic foods and their uses
knowledge of all food and safety regulations
ability to teach culinary methods, techniques and principles to Cooks in a clear manner
ability to clearly communicate to all levels of management

Job Qualifications

High school diploma or GED preferred
three years recent experience as a cook
at least one year of supervisory experience as a Lead Cook/Saucier
must be able to obtain a Food Handler's Card
knowledge of kitchen equipment and utensils maintenance operations
knowledge of safe practices in a kitchen working environment
knowledge of sauce and stock making
knowledge of meat and fish butchery
ability to communicate, read, and write clearly in basic English
ability to demonstrate outstanding guest service
ability to work in a busy, fast paced environment
ability to perform in a professional appearance and manner
ability to be organized and coordinate tasks amongst team members and subordinates
organizing and coordinating skills
ability to safely use and administer cleaning equipment and supplies
ability to prepare a variety of foods
knowledge of food preparation and presentation methods, techniques, and quality standards
knowledge of basic foods and their uses
knowledge of all food and safety regulations
ability to teach culinary methods, techniques and principles to Cooks in a clear manner
ability to clearly communicate to all levels of management

Job Duties

Cooks a variety of foods in quantities, styles, according to the menu and demand of the business
uses and teach proper knife skills, cooking techniques, cooking methods and terminology
reads, understands, follows, and creates standardized recipes when preparing all foods for all food venues and outlets
maintains and communicates with Room Chef and F&B Back of the House Intern the foods/products needed to ensure safe par levels and proper stock levels
maintains daily tracking log
delegates assigned tasks to the Cooks, Prep Cooks, and Stewards
responsible for maintaining a clean, organized, and sanitized work area while following all Tribal, City, State and Federal health/food safety regulations and codes
responsible for assigned venue/outlet/kitchen areas are taken care of and all assigned duties are completed
ensures that all venues are completely ready to open by designated time set by management
responsible for all food storage areas (refrigeration, freezer, and dry storage), equipment, tools, floors, work stations and food prep areas are kept clean and organized, labeled and dated
works according to established procedures of the Casino
maintains a good communication with team members and maintains a positive and professional work environment
contributes to a team effort and accomplishes related results as required
performs other duties as required

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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