Lead Cook

Northern Waters Casino Resort

Watersmeet Township (MI)

On-site

USD 20,664 - 26,174

Full time

14 days+

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Benefits offered by this job

Employee Meal Discounts

Gas Discount at Citgo C-Store

Golf Discounts

Paid Lunch

Paid Holidays

Access to training programs

Job summary

A local casino resort in Michigan is looking for a Lead Cook to oversee food production and manage kitchen staff. Responsibilities include training team members, maintaining safety standards, and ensuring efficient kitchen operations. Candidates must possess a High School diploma, have at least 2 years of culinary experience, and be ServSafe certified. This position offers competitive pay with various employee perks, including discounts and benefits after 90 days of employment.

Qualifications

ServSafe certified or able to be certified within 90 days.
Minimum 2+ years of culinary experience.
1+ year of management experience.
Ability to stand and walk for extended periods.

Responsibilities

Oversee food production and kitchen staff.
Manage daily team meetings and communication.
Train and evaluate kitchen staff.
Maintain sanitation and safety standards.

Skills

Cooking and food preparation

Interpersonal skills

Team leadership

Communication skills

Basic math skills

Education

High School Diploma or GED

Trained culinary education

Job description

PAY RATE: $15.00-$19.00/Hour (Non-Exempt) D.O.E

The Lead Cook has the primary responsibility for overseeing and supervising production of food for the company. Mustwork closely with the Kitchen Manager and Food & Beverage Director to promote the Casino’s culture, mission, and philosophy. Must act as a team leader and motivator for the kitchen staff, thus strong interpersonal skills and being a clearcommunicator are essential. Responsible for training, evaluating, coaching, and counseling kitchen staff to comply with company standards.

Primary Responsibilities:

Manage pre-shift and post-shift meetings daily to gather and deliver pertinent directions to the team members on back of the house, front of the house and property activities.
Know and promote all menu items and standardized recipes and production specifications.
Communicate effectively both verbally and in writing to provide clear directions to the team members.
Observe team member performance and encourage improvement.
Monitor the level of workload and make staffing adjustments accordingly.
Take direction from the Kitchen Manager and Food & Beverage Director to carry out all tasks per their instructions.
Fill in for the Kitchen Manager in planning and directing food preparation when necessary.
Administer corrective counseling actions regarding all kitchen team members job performance.
Manage and train kitchen staff, help establish working schedules and assess staff’s performance.
Assign day-to-day tasks for all cooks, such as prep lists, buffets layouts, and time and temperature check lists.
Assist in planning, preparing, and executing catering and event preparation.
Properly rotate and date all inventories and ensure the team is doing the same.
Assist Kitchen Manager and Food & B‑E Director with menu planning and food cost analysis.
Communicate order needs with Kitchen Manager to ensure inventory is stocked appropriately.
Comply with and enforce sanitation regulations and safety standards.
Maintain a positive and professional approach with coworkers and customers.
Perform as a front line, buffet cook, line cook, event cook, or cook for the Bar when needs require.
Control all food specifications: taste, appearance, presentation, portion control and quality.
Provide excellent guest service to guests, internal and external, through active guest engagement and positive attitude.
All employees must be flexible and assume other responsibilities and tasks as assigned by management and as management deems necessary; this means fulfilling all other job duties as assigned.
Flexible with scheduling of shifts and willing to work nights, weekends, and holidays.
To remain in compliance with Casino Regulatory policies and procedures, employees are required to attend all necessary meetings and training facilitated by Management.

Skills & Qualifications:

High School Diploma or GED
Minimum 2+ years of experience in cooking, food preparation, and other culinary experience or a combination of trained education in culinary field with previous experience.
Basic math and reading skills to accurately adhere to recipes and measurements.
ServSafe certified or be able to be ServSafe certified within first (90) days of employment.
Must pass background checks and other pre‑employment screenings.
3+ years of experience in kitchen preparation and cooking.
1+ years in management and supervisory experience.
1+ year of trained culinary education.
1+ year of experience in a casino setting.
Ability to stand and walk for extended periods of time – up to 90% of full shift.
Ability to reach, bend, stoop, and lift to 40 pounds.
Ability to adhere to high standards of personal hygiene and grooming habits.
Ability to work in an environment with smoke and loud noise.

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Management retains the right to add or to change the duties of the position at any time. Must be able to pass a pre-employment drug screen and applicable background checks related to the position if required.

Preference shall be given when it is established that the applicant meets the qualifications as stated in the job description. The following order shall be adhered to for hiring: