Lead Cook - Alices

Job Title: Lead Line Cook

Department: F&B - Kitchen

Reports To: Sous Chef

FLSA Status: Non-Exempt

Prepared By: Human Resource Manager

Revised Date: May 13, 2013

Approved By: Casino Manager

Approved: May 13, 2013

Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments by performing the following duties

• Prepares all food according to established procedures.

• Reads menu to estimate food requirements and orders food from supplier or procures food from storage.

• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.

• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.

• Supervises other cooks and kitchen Team Members.

• Apply, enforce, and respect all sanitation and safety procedures, including Hazard Analysis Critical Control Point rules.

• Is courteous, friendly and helpful to customers and Team Members.

• Must wear black non-slip shoes or temporary non-slip shoe covers.

• Other duties as assigned.

• Creates an atmosphere of FUN for all casino guests.

• Encourages mutual respect, dignity and integrity with all Team Members, by setting positive examples at all times.

• Maintains a professional departmental, company and community reputation.

• To provide a safe work environment for Team Members, through compliance with established safety guidelines, identifying potential safety hazards, and reporting same to the appropriate person for proper resolution.

• To maintain a professional departmental, company and community reputation.

• To enforce performance standards, policies and procedures as they relate to the department.

• To maintain a consistent, regular attendance record.

This position typically supervises a staff of approximately 7 Team Members. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems. Develops and manages department directors and managers. Liaison to the Blue Lake Rancheria, local community, government agencies, suppliers and vendors.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

High school diploma, (GED) equivalent and minimum three years experience in a commercial kitchen with one full year of supervisory experience.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Team Members of organization.

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Must have impeccable presentation and very good people skills. To perform this job successfully, an individual should have knowledge of ChefTec. For in-house promotions, Team Member must have completed all in-house training regarding safety and sanitation standards for restaurants.

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The Team Member is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The Team Member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member is occasionally exposed to cigarette smoke, toxic or caustic chemicals; wet and/or humid conditions; moving mechanical parts; extreme cold and extreme heat. The noise level in the work environment is usually moderate.