LEAD COOK (FT)

Cactus Petes Resort Casino; Jackpot (NV); On-site; USD 22,041 - 28,929; Full time

Job summary

Cactus Petes Resort Casino in Jackpot, NV is seeking a cook to support busy kitchen operations. You will prepare multiple menu items, supervise line cooks, and ensure timely, quality production in a fast-paced environment.

Qualifications include 1–2 years in a high-volume setting, a high school diploma or equivalent, and strong knowledge of food prep techniques and weights/measurements. Must be 18+ and committed to safety and cleanliness.

Qualifications

• High school diploma or equivalent preferred.
• 1–2 years experience as a cook in a high-volume operation preferred; Culinary Certificate can substitute for experience on a year-for-year basis.
• Previous guest service experience preferred.
• Knowledge to use kitchen utensils, tools, and appliances to appropriate specifications.
• Advanced knowledge of food preparation techniques.
• Advanced knowledge of weights, measures and recipe yield.
• Reading and math skills necessary to calculate recipe ingredients.
• Must be 18 years of age.

Responsibilities

• Provides fast, friendly, professional, and responsive customer service to culinary team members and restaurant service delivery team.
• Prepares and supervises the preparation of food items for production per established recipe standards.
• Stores and rotates food properly per health and safety standards.
• Slices, dices, chops and prepares raw products.
• Carves meats, portions food on serving plates, adds gravies, sauces and garnishes as required.
• Bakes, broils, roasts and steams meats, fish, vegetables and other foods as directed.
• Maintains cleanliness of designated areas per health and safety standards.
• Maintains par levels of operating supplies and food product for each workstation, sourcing replacements from warehouse inventory.
• Operates and maintains all equipment and utensils per guidelines and safety procedures.
• Supervises and delegates duties in the absence of the chef.
• Trains assistant cooks and cooks in all areas of culinary duties.
• Calls ticket orders to cooks and coordinates food production to ensure timeliness.
• Expedites completed orders off the line ensuring compliance with food delivery standards.
• Ensures adherence to established ticket time production standards.

Skills

Food preparation

Culinary techniques

Reading & math skills

Weights & measures

Recipe yield knowledge

Kitchen equipment know-how

Guest service experience

Age 18+

Education

High school diploma or equivalent

Tools

Kitchen utensils

Appliances

Job description

Responsibilities

• Provides fast, friendly, professional and responsive customer service to culinary team members and the restaurant service delivery team.
• Prepares and supervises the preparation of food items as required for production including, but not limited to soups, sauces, salads, appetizers, sandwiches, entrees, breakfast items and desserts according to established recipe standards.
• Stores and rotates food properly in accordance with established health and safety standards.
• Slices, dices, chops and prepares raw products.
• Carves meats, portions food on serving plates, adds gravies, sauces and garnishes as required.
• Bakes, broils, roasts and steams meats, fish, vegetables and other foods as directed or required.
• Maintains cleanliness of designated areas as directed in accordance with established health and safety standards.
• Maintains par levels of operating supplies and food product for each workstation, obtaining replacement stock from warehouse inventory in accordance with procedures.
• Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures.
• Supervises and delegates duties in the absence of the chef.
• Trains assistant cook and cooks in all areas of culinary duties.
• Calls ticket orders to cooks and coordinates food production to ensure timeliness.
• Expedites completed orders off the line ensuring compliance with food delivery standards.
• Assures adherence to established ticket time production standards.

Qualifications

• High school diploma or equivalent preferred.
• 1 to 2 years prior experience as a cook in a high volume food service operation preferred. Culinary Certificate can substitute for years of experience on a year for year basis.
• Previous guest service experience preferred.
• Must possess the knowledge to use kitchen utensils, tools, and appliances to appropriate specifications.
• Advanced knowledge of food preparation techniques.
• Advanced knowledge of weights, measures and recipe yield.
• Reading and math skills necessary to calculate recipe ingredients.
• Must be 18 years of age.

Equal Opportunity Employer

Equal Opportunity Employer

Starting Salary

$18.10