Lead Line Cook: Mentor Team & Master Menus

Desert Diamond Casinos & Entertainment; Arizona; On-site; USD 28,000 - 39,000; Full time

Job summary

Desert Diamond Casinos & Entertainment in Waddell, AZ is seeking a Lead Cook at the White Tanks at San Lucy venue. Under the Assistant Sous Chef, you will prepare items per production sheets and supervise line cooks, ensuring quality and efficiency in a fast-paced kitchen.

The role requires 3+ years as a cook with at least 1 year in a supervisory position, strong knowledge of safety practices, and ability to manage par levels and tasks across kitchen stations.

Qualifications

• High school diploma or GED preferred plus three (3) years recent cook experience.
• Minimum 1 year supervisory experience as Lead Cook/Saucier or equivalent.
• Must be able to obtain a Food Handler’s Card; must be 18+; background check and gaming license required.

Responsibilities

• Cooks a variety of foods per menu and demand.
• Uses and teaches proper knife skills and cooking methods.
• Reads, follows, and creates standardized recipes.
• Maintains and communicates foods/products for safe par levels and stock levels.
• Maintains daily tracking log.
• Delegates tasks to Cooks, Prep Cooks, and Kitchen Stewards.
• Keeps a clean, organized, and sanitary work area per health/safety regulations.
• Ensures venues are ready to open by designated time.
• Maintains storage areas and equipment; labels and dates items.
• Works according to established Casino procedures.
• Maintains positive, professional team environment.
• Performs other duties as required.

Skills

Food safety

Team leadership

English communication

Culinary techniques

Knife skills

Food handling

Job description

Desert Diamond Casinos & Entertainment in Waddell, AZ is seeking a Lead Cook at the White Tanks at San Lucy venue. Under the Assistant Sous Chef, you will prepare items per production sheets and supervise line cooks, ensuring quality and efficiency in a fast-paced kitchen.

The role requires 3+ years as a cook with at least 1 year in a supervisory position, strong knowledge of safety practices, and ability to manage par levels and tasks across kitchen stations.