Lead Cook - Steakhouse

ViziRecruiter,LLC.; Baton Rouge (LA); On-site; USD 30,000 - 45,000; Full time

Benefits offered by this job

Day-one medical coverage

401(k) matching

Annual performance bonus

Job summary

ViziRecruiter, LLC. is seeking a candidate for a fast-paced culinary role in Baton Rouge, Louisiana. The position involves ensuring food quality and maintaining production levels while following health and sanitation protocols.

Ideal candidates will have a High School Diploma and at least three years of experience in restaurant kitchen settings. This opportunity offers benefits including medical coverage and 401(k) matching.

Qualifications

• Three years back of house restaurant experience is required.
• Completion of Health and Sanitation class is mandatory.
• Sanitation Certification is necessary.

Responsibilities

• Ensure products meet all recipe standards.
• Maintain proper production levels and communicate staffing needs.
• Handle and store food items per health standards.

Skills

Food preparation techniques

Interpersonal skills

Communication skills

Education

High School Diploma or equivalent

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.

Benefits

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.

Responsibilities

• Responsible for ensuring products meet all recipes standards
• Responsible for maintaining proper production levels – Knowledge of all applicable food preparation methods and measures
• Knows and understands all cooking tools and measurement conversions
• Communicates and maintains proper staffing levels with daily volume
• Ensures proper handling and storage of food items as per internal and Health Department standards
• Maintains integrity with food and labor controls – Has good interpersonal and communication skills
• Understands and follows all policies and procedures – Ability to communicate with cultural differences
• Relieves line cooks as needed
• Makes recommendations in ordering supplies
• Ability to give direction, assign tasks, follow up with assigned tasks, coach for success and administer counseling of policy and procedural violations
• Must show skills in garde manger, broiler, sauté stations, saucier, and large quantity cooking according to recipe specifications

Requirements

• High School Diploma or equivalent
• Familiar with all phases of food preparation techniques
• Three years back of house restaurant experience
• Health and Sanitation class completion
• Sanitation Certification Required
• Familiar with all phases of food preparation and production methods