Lead Cook - Fast-Paced Kitchen Leader & Menu Innovator

Derby City Gaming & Hotel; Louisville (KY); On-site; USD 25,000 - 30,000; Full time

Job summary

The Lead Cook is responsible for safely preparing food items according to menu specifications and standard recipes, for service to guests in the food outlet. Plan, prioritize, produce and delegate daily operations requirements.

The Lead Cook is a liaison to the Executive Chef in effectively training and developing of Culinary Team Members in operational excellence. The position requires operating kitchen equipment, following recipes, maintaining sanitation and quality standards, and assisting in

Qualifications

• High School Diploma or GED equivalence.
• Three-year minimum experience in food preparation and knowledge.
• Ability to work both front and back line positions.
• Ability to obtain any required certifications.
• Able to obtain a valid Racing License.

Responsibilities

• Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
• Read and follow recipes and measurements.
• Communicate with team members effectively.
• Assist in development and improvement of menu items.
• Cook, prep, and plate all menu items.
• Ensure food cost controls and quality.
• Maintain sanitation and nutrition practices.
• Prepare food items according to standard recipes to ensure consistency.
• Supervise production and portions.
• Assist in training and supervising team members.
• Maintain cleanliness of kitchen areas and equipment.
• Ensure safety and security of team and guests.

Skills

Communication

Fast-paced

Teamwork

Flexibility

Leadership

Education

High School Diploma or GED

3+ years kitchen experience

Job description

The Lead Cook is responsible for safely preparing food items according to menu specifications and standard recipes, for service to guests in the food outlet. Plan, prioritize, produce and delegate daily operations requirements.

The Lead Cook is a liaison to the Executive Chef in effectively training and developing of Culinary Team Members in operational excellence. The position requires operating kitchen equipment, following recipes, maintaining sanitation and quality standards, and assisting in