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Buffet Lead Cook (Tunica)

Grade:

POSITION SUMMARY:


The Lead Cook is responsible to assist the Chef and Sous Chef in all phases of kitchen production and to instruct Cooks and Helpers in proper cooking skills and techniques.


ESSENTIAL FUNCTIONS AND TASKS



  • Responsible for properly controlling normal operation of assigned station.

  • Follows recipes accordingly.

  • Utilizes proper food handling techniques, following health & safety standards.

  • Notifies Room Chef, Sous Chef or Master Cook of problems that arise and/or how they have been corrected.

  • Expedites and coordinates service.

  • Determines and produces according to par levels.

  • Assists in line and preparation areas, as needed.

  • Possesses a thorough knowledge of sauce station and recipes.

  • Able to work saut?, sauce, grill, cold seafood, pastry and appetizer stations as needed.


This job description in no way states or implies that these are the only duties to be performed by the employee in this position.? It is not intended to give all details or a step-by-step account of the way each procedure or task is performed.? The incumbent is expected to perform other duties necessary for the effective operation of the department.


SUPERVISORY RESPONSIBILITIES:

None


EDUCATION and/or EXPERIENCE:


High School Diploma or equivalent and three years high volume cooking experience or an equivalent combination of education, training and experience.


CERTIFICATES, LICENSES, REGISTRATIONS:

SERVSAFE Certification


KNOWLEDGE/SKILLS/ABILITIES:



  • Must have knowledge of kitchen equipment and good knife skills

  • Must be proficient in the preparation and service of all hot food stations applicable to their outlet.?

  • Must be capable of following directions and read recipes

  • Must possess good recall and memory

  • Must be able to speak, read and write English


PHYSICAL DEMAND:



  • While performing the duties of this job, the employee is frequently standing, walking, listening, speaking and smelling.

  • Frequently walking distances of 10 to 30 ft., between various areas of department. Frequently walking distances up to 300 ft.

  • Frequently using wrist motion, dexterity, and eye-hand coordination, reaching, twisting and balancing.

  • Frequently lifting 55lbs. Occasionally carrying, pushing, and pulling up to 1200 lbs.


WORKING CONDITIONS:

Work performed in climate-controlled environment with occasional hot and cold temperature changes. Employee will be required to stand on concrete floors, tiles/mats and walk on uneven or wet surfaces. Employee will be exposed to food odors, knives, and mechanical kitchen equipment. The noise level in the work environment is usually moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


WORK SCHEDULE/HOURS:


Regular scheduled hours. Must be flexible if needed for occasional work outside of normal business hours.


 

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