Lead Cook - Culinary Leader for High-Volume Kitchen

Ameristar Casino Hotel Kansas City; Kansas City (KS); On-site; USD 40,000 - 56,000; Full time

Job summary

Boyd Gaming Corporation is seeking an experienced Lead Cook to oversee kitchen operations at Amerisports. The Lead Cook will manage culinary team, maintain exceptional food quality, and ensure all health and safety standards are met while driving operational efficiency and cost control.

The role requires 3-5 years in a high-volume kitchen, strong leadership, and knowledge of food safety. Collaboration with management on menu planning and staff training is essential.

Qualifications

• Minimum 3-5 years of professional cooking experience in a high-volume kitchen environment.

Responsibilities

• Supervise and mentor kitchen staff, ensuring adherence to recipes, plating standards, and food safety protocols
• Prepare and cook high-quality dishes according to established recipes and presentation standards
• Manage food inventory, monitor stock levels, and coordinate with suppliers to optimize costs without compromising quality
• Maintain a clean, organized, and safe kitchen environment in compliance with health codes and company standards
• Collaborate with management on menu planning, seasonal specials, and culinary innovations
• Train new kitchen staff on cooking techniques, food handling procedures, and company standards
• Inspect food quality and consistency, making adjustments as needed to maintain excellence
• Operate and maintain kitchen equipment, reporting maintenance needs promptly
• Monitor food costs and portion control to maximize profitability
• Respond to guest feedback and work to resolve any food-related concerns

Skills

Leadership

Team management

Food safety knowledge

Communication

Multitasking

Education

Culinary degree or formal training

Tools

Inventory management systems

Kitchen equipment knowledge

Job description

Boyd Gaming Corporation is seeking an experienced Lead Cook to oversee kitchen operations at Amerisports. The Lead Cook will manage culinary team, maintain exceptional food quality, and ensure all health and safety standards are met while driving operational efficiency and cost control.

The role requires 3-5 years in a high-volume kitchen, strong leadership, and knowledge of food safety. Collaboration with management on menu planning and staff training is essential.