Lead Cook - Banquets

ViziRecruiter,LLC.; Black Hawk (CO); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

Day-one medical coverage

401(k) matching

Annual performance bonus

Paid time off

Job summary

A leading entertainment provider in Black Hawk is seeking an experienced kitchen staff member. Responsibilities include preparing food, training kitchen staff, and ensuring cleanliness. Candidates should have at least three years in food service, be at least 18 years old, and understand sanitation procedures. This role offers a competitive benefits package and opportunities for career growth.

Qualifications

• At least three years of experience in a food preparation role.
• Must have basic reading and math skills for recipes.
• Demonstrated ability to prepare food in a high-volume operation.
• Must be at least 18 years old.
• Experience preparing a wide variety of foods to standard in a high-volume kitchen; knowledge of sanitation procedures.

Responsibilities

• Prepare food items according to established menu plans.
• Maintain cleanliness and safety in the kitchen.
• Coach and direct kitchen staff on procedures.
• Wash, trim, and prep foods for cooking or serving.
• Ensure health and sanitation standards are met and assist in directing kitchen staff.

Skills

Food preparation

Sanitation procedures

Time management

High-volume environment

Job description

Overview

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Click HERE to discover how we empower team members to grow, thrive, and advance in their careers.

Responsibilities

• Responsible for learning and being familiar with all of Ameristar’s room outlets, and for being able to answer general questions regarding the property.
• Reads food orders from computer printouts and prepares food items according to established menu plans.
• Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests.
• Washes, slices, peels and/or cuts various foods to prepare for cooking or serving.
• Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Assists in work direction of kitchen staff ensuring adherence to work procedures, quality standards, and menu specifications.
• Prepares a daily prep list and written daily orders.
• Maintains control of the kitchen and informs chefs if staffing levels are not appropriate based on business volumes. Coordinates with and communicates orders to dining room staff. Assumes limited charge of kitchen on respective shifts.
• Assumes limited accountability of supervisors in their absence.
• Receives and delivers food to the proper areas.
• Coaches and directs all cooks and assistant cooks to work in a productive and efficient manner.
• Works the line in different locations as needed: sauté, broiler, appetizer, pantry, pasta, grill, etc.
• Expedites all food orders promptly in a timely manner.
• Uses and maintain all assigned areas and equipment in a sanitary, safe, and effective manner.
• Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Attends company/restaurant training programs as scheduled.
• Completes opening, closing, and other side duties as assigned by the supervisors.
• Communicates as needed with Sous Chefs.
• Performs all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.

Requirements

• At least three (3) years of experience directly related to the accountabilities specified.
• Possession of and ability to maintain a valid ID within assigned state of employment.
• Must have basic reading and math skills for recipes and measurements.
• 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.

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Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability — for our community, our team members, our vendors, and our planet.