Lead Cook

Lead Cook
Company:

(Confidential)


Lead Cook

Details of the offer

Summary
Ensure the highest quality food preparation and presentation in the kitchen stations.

Essential Duties and Responsibilitiesinclude the following. Other duties may be assigned.

In the absence of a Chef-on-Duty, check product quality and consistency, and assist in inventory.

Generate a written warehouse order when needed if there is no Chef-on-Duty.

Prepare all 5 mother sauces along with their derivative sauces.

Manage shift break for peers.

Coordinate with the front-of-the-house (FOH) in expediting the line.

Sign off on Time & Temperature and Two-Stage Cooling Log Sheets.

Prepare all necessary menu items and specialty items, Banquet menu items - including soups and sauces, as directed by the Chef-on-Duty.

Communicate effectively with both front and back of house staff.

Take daily inventory of the production walk-ins, produce a production list based on this information and present it to the Chef-on-Duty for verification.

Prepare hot food, cold food sandwiches, salads and dressings as needed.

Communicate with peers on daily tasks, production checklist and Banquet events.

Operate machineries such as Power Mixers, Slicer, Emulsifier, Steamer, etc. upon completion of training with culinary management: documented with signature sheets.

Operate large volume cooking equipment such as Grill, Deep Fryers, Griddles, Salamander, Stove Tops, Ovens, Soup Kettles, Tilt Skillets, and Steamers along with any new equipment installed in the future.

Perform the 5 basic knife cuts:

Allumette: A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.

Large Dice: A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.

Medium Dice: A basic knife cut measuring ½ inch × ½ inch × ½ inch.

Small Dice: A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.

Batonnet: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.

Julienne: A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.

Demonstrate knife skills by completing the following tasks within the allotted time:

Dice a 30 pound case of yellow onions in 25 minutes or less.

Slice a 20 pound case of squash in 12 minutes or less.

Proficient Grill, Sauté, and Broiling techniques.

Follow recipes and set up documentation.

Prepare & handle meat, fish, starches etc.

Comprehensive preparation of Mexican, Italian, American, Asian, and European Cuisine.

Understand and break down, filet, cut and portion meat, fish, poultry, vegetables and dairy products – all performed in accordance with HACCP standards; organize a speed rack in proper order.

Check the quality and temperature of food, ensuring product consistency with health standards followed by using Time and Temperature Logs.

Rotate food in coolers, dry storage and utilizemise en placeto ensure freshness and reduce waste and spoilage. (FIFO, First In First Out: The product that is received first needs to be used first)

Prepare food to the highest standards of culinary quality.

Clean, sanitize, and restock workstations, storeroom and walk in refrigerators.

Set upmise en placefor all stations.

Help others as needed - various banquet productions and/or other outlets - thus contributing to an environment where teamwork prevails.

Keep work areas and refrigerators clean, sanitized and organized at all times.

Report all faulty equipment or unsafe conditions immediately.
Based on business demands, assist out of - or in addition to – one’s normal working schedule.

Communicate with peers daily task. (production checklist and Banquet events)

Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy.

Willing to learn additional skills from mentor.

Assists guests with special requests.

Comply with all Cache Creek Casino Resort safety, health and sanitation policies and procedures.

Other duties as assigned by the Chef-on-Duty.

Assist with special events as needed.

Supervisory Responsibilities
This job has no supervisory responsibilities.


Source: Casino Careers


Area:

  • Restaurants - Tourism - Hotels / Gastronomy (Chef - Pastry chef)

Requirements


Knowledges:

  • Basic

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