Buffet Kitchen Lead: High-Volume, Guest-Driven Cook

Belterra Park Cincinnati; Cincinnati (OH); On-site; USD 42,000 - 62,000; Full time

Job summary

Boyd Gaming Corporation is seeking a Lead Person to provide general leadership and work direction to the department, including organizing, assigning, and prioritizing tasks to ensure orderly and efficient completion by the team in a fast-paced kitchen and buffet environment.

This role requires strong guest service, knowledge of all outlets and server functions, and the ability to coach cooks and kitchen staff while maintaining sanitary, safe operations and adherence to standards.

Qualifications

• Must be at least 18 years of age.
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.
• These skills and abilities are typically acquired through at least 3-years’ experience directly related to the accountabilities specified.

Responsibilities

• Provide leadership and work direction to department team members.
• Organize and assign work and prioritize workload.
• Direct department employees to complete assigned tasks.
• Enforce department and company rules.
• Coach and direct cooks, prep cooks and kitchen food runners to work in a productive and efficient manner.
• Expedite all food orders promptly and ensure timely delivery.
• Maintain sanitary, safe, and efficient work areas and equipment.
• Observe and enforce Health Department regulations regarding food handling and cleanliness.

Skills

Guest service

Food preparation

Kitchen supervision

Sanitation procedures

Team leadership

Job description

Boyd Gaming Corporation is seeking a Lead Person to provide general leadership and work direction to the department, including organizing, assigning, and prioritizing tasks to ensure orderly and efficient completion by the team in a fast-paced kitchen and buffet environment.

This role requires strong guest service, knowledge of all outlets and server functions, and the ability to coach cooks and kitchen staff while maintaining sanitary, safe operations and adherence to standards.