Koto Buffet Cook 3 - Lead

Red Hawk Casino; Casino; On-site; AUD 45,000 - 60,000; Full time

Job summary

Red Hawk Casino in New South Wales is seeking an experienced kitchen professional to manage station duties across the prep line. You will prepare, season, finish, and garnish dishes according to recipes, and assist in quality checks when the Chef is absent.

Responsibilities include training new team members, maintaining storage and sanitation, expediting in peak times, and supervising junior cooks. Candidates should have relevant culinary certification and at least two years of kitchen

Qualifications

• Two years of related kitchen experience required.
• High school diploma or GED; culinary diploma or certificate preferred.
• Must be at least 18 years of age.

Responsibilities

• Prepares, seasons, finishes, and garnishes all food per recipes.
• Assists in quality checks when Chef/Sous Chef is absent.
• Trains new team members in station assignment and re-training.
• Maintains refrigeration and dry storage areas for proper handling and rotation of products.
• Ensures clean and sanitized work stations and proper labeling of food.
• Keeps accurate food safety documentation and inspections up to date.
• Supervises Cook 2 and Cook 1 staff and supports hiring where needed.

Skills

Food safety

Sanitation

Expediter

Staff training

Quality control

Education

Culinary diploma or certificate

High school diploma or GED

Job description

DUTIES AND RESPONSIBILITIES

• Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
• Assists, in the absence of the Chef / Sous Chef, in checking for quality and consistency.
• Trains new team members in station assignment and re-trains as needed.
• Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
• Ensures that all culinary work stations are clean and sanitized. Properly rotates, wraps and labels food products.
• Follows all recipes, specs, and control procedures. Suggests changes or corrections in recipes and procedures to restaurant Chef / Sous Chef
• Maintains a clean and sanitary kitchen at all times in full accordance with health regulations.
• Breaks down, cleans and assembles various types of food service machinery associated with food production.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Assists guests with special requests.
• Serves as expediter in absence of Chef / Sous Chef.
• Can work one or more culinary work station at a time as required.
• Accurately completes all food safety documentation as assigned and regularly inspects the documentation of others.
• Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.
• Directly supervises Cook 2 and Cook 1 team members.
• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS

• High school diploma or GED, culinary diploma or certificate preferred
• Two years of related experience required.
• Must be at least 18 years of age.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.