Lead Cook

SUMMARY:

• Delegates work assignments and stations for cooks, prep cooks and pantry attendants
• Communicates with Sous Chefs and front of the house supervisors during shift to ensure production and flow
• Communicates with employees to ensure guest service and orientates on coming staff of daily prep
• Clean and sanitize workstation and trains staff to ensure proper sanitation
• Communicates with Sous Chef’s on a daily basis of upcoming events, par level, and any other necessary information to ensure smooth flow of operation.
• Ensures that all cooks, prep cooks and pantry attendants follow proper break schedules
• Ensures that cooks, prep cooks and pantry attendants follow all safety and health standards
• Ensures temperature logs for all areas are properly filled out and takes proper actions to ensure food quality and safety.
• Assists Executive Chef and Sous Chef’s in the development of new recipes and standardization
• Assists in proper inventory and ordering of all food supplies
• Reports any equipment in need of service to Sous Chef’s
• Perform any general cleaning tasks using authorized, institutional labeled cleaning products as assigned to adhere to health and safety standards
• Attend training, safety, pre shift, and departmental meetings as schedules
• Perform side work as directed by management (See side work lists)
• Perform miscellaneous duties as required

MINIMUM QUALIFICATIONS:

• A minimum of five years experience in institutional preparation and cooking, including pantry experience
• Ability to read and use standardize institutional recipes
• Knife motor skills
• Have a thorough knowledge of all institutional kitchen equipment and their proper use and care
• Ability to read and understand any caution or safety notices
• To perform this job successfully, an individual must be able to perform each duty satisfactorily

SKILLS/ABILITIES

• Verbal and Written Communications Skills
• Ability to perform work accurately and thoroughly
• Ability to multitask
• Flexibility
• Demonstrate ability to solve problems
• Driven and detail-oriented
• Ability to pay attention to the minute details of a task.
• Excellent interpersonal skills
• Knowledge of Food Service Regulations

EDUCATION:

High School Diploma or GED (required)

LICENSE REQUIREMENTS:

Must be able to successfully pass a pre-employment drug screen, background investigation, and maintain a Pauma Gaming Commission License.

PHYSICAL/MENTAL REQUIREMENTS: (*Constantly, Frequently, Occasionally)

• Ability to lift 50 pounds.
• Ability to stand during entire shift.
• Constantly walking and standing
• Constant hearing, seeing and talking
• Constantly balancing, bending, reaching, twisting, holding, wrist motion, and stooping

WORKING CONDITIONS:

• Work is performed indoors in a climate-controlled environment
• Close spaces while working with others
• Excessive noise and smoke

NATIVE AMERICAN PREFERENCE STATEMENT
Pauma Band of Mission Indians, a federally recognized Indian Tribe, in accordance with section 703(i) of Title VII of the Civil Rights Act of 1964, will give preference to Native Americans who meet job position minimum qualifications with regard to hiring, promotions, transfers and training.