Lead Cook & Kitchen Supervisor

Kewadin Casinos; Sault Ste. Marie (MI); On-site; USD 42,000 - 62,000; Full time

Job summary

Kewadin Casinos in Michigan is seeking a Cook III to lead all phases of food preparation, supervise cooks, stewards, and dishwashers, and maintain safety and sanitation standards. The role emphasizes attentive, cheerful, and professional service to guests while ensuring recipes are followed and quality is consistent.

The ideal candidate will have supervisory or high-volume cooking experience, strong organizational skills, and the ability to work nights, weekends, and holidays.

Qualifications

• High school diploma or equivalent preferred.
• Three years of supervisory experience or five years of cooking in a high-volume restaurant; or a combination of supervisory and cooking experience.

Responsibilities

• Check inventory and coordinate requisitions with cooks.
• Assist management with scheduling, inventory, ordering, and daily duties.
• Create daily prep list and monitor prep logs.
• Read menus to forecast needs for business levels, banquets, and deliveries.
• Set up stations and ensure proper handling, timing, and temperature controls.
• Supervise cooking and plating of all foods.
• Ensure timely and sanitary food preparation.
• Communicate prep status to the next shift.
• Ensure recipes are followed and standards met.
• Communicate with staff and supervisors on daily issues.
• Control cost and waste through portion control and inventory management.
• Maintain a safe, clean, and sanitary kitchen.
• Perform duties of subordinates when needed.
• All other job-related duties as assigned.

Skills

Supervisory experience

Cooking

Communication skills

Basic math

Flexibility

Shift readiness

Education

High school diploma or equivalent

Culinary Certification preferred

Sanitation Certification within 6 months

Job description

Kewadin Casinos in Michigan is seeking a Cook III to lead all phases of food preparation, supervise cooks, stewards, and dishwashers, and maintain safety and sanitation standards. The role emphasizes attentive, cheerful, and professional service to guests while ensuring recipes are followed and quality is consistent.

The ideal candidate will have supervisory or high-volume cooking experience, strong organizational skills, and the ability to work nights, weekends, and holidays.