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Great American Diner Lead Cook (Internal Only)
Job Code:2019:CB-019
Location:Dancing Eagle Casino Area (Casa Blanca, NM)
FT/PT Status:Full Time
Shift:Varies
  

A Lead Cook follows recipes and prepares food items, as directed, and in a uniform and consistent manner; ensures sanitation standards are met; maintains proper food storage and food rotation; and relieves sous chefs while providing assistance in all kitchen areas.

 

Expectations: 

  • Adhere to Laguna Development Corporation (LDC) Core Values, Policies & Procedures.
  • Act as a role model within and outside the casino.
  • Maintain a positive and respectful attitude toward customers and co-workers.
  • Consistently report to work on time prepared to perform duties of position. 

Essential Duties & Responsibilities:  

  • Follow recipes and prepare food items, as directed, and in a uniform and consistent manner (e.g.  Prepare food; season and cook food items which may include soups, meats, vegetables, and other food in accordance with proper cooking methods (proper cooking time and thermometer/food temperature requirements); ensure prep lists are filled and the kitchen line is set up completely; recognize and correct product discrepancies and variations in quality, standards and specifications; organize and arrange cooked foods).
  • Maintain high cleanliness and sanitation standards in accordance with Food Systems Food Safety & Sanitation guidelines and the HACCP System for the entire kitchen including walk-in refrigerator, freezer and dry storage area.
  • Maintain proper storage of food and rotation procedures (e.g. Wrap, label and date product, properly store and rotate perishables and left overs).
  • Relieve Sous Chefs while providing assistance in all kitchen areas.
  • Ensure compliance with all ServSafe and safety requirements.
  • Oversee proper care, storage, use and cleaning of all tools and equipment.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Effectively communicates with management, team members (e.g., Service and kitchen maintenance personnel), and guests to address any concerns/needs of guests and/or other employees.
  • Assist in the development and preparation of menus, food set-up, and service; assist in the supervision of staff in the absence of the Kitchen Supervisor.
  • Open and/or close kitchen as necessary.
  • Follow instructions.
  • Must be poised to handle a fast paced environment with multiple tasks under time constraint. 
  • Perform basic arithmetic.
  • Work under pressure; maintain regular and punctual attendance including working odd and unusual hours, weekends and holidays.
  • Build relationships and loyalty with guests through sincere and meaningful interactions (e.g., learn guests’ names and preferences; connect with them individually and professionally; smile; make eye contact and verbally greet guests).
  • Be a team player (e.g., work toward team goals and foster a collaborative and positive work environment; put the team first; assist coworkers; treat all coworkers with kindness, courtesy and respect; never engage in negativity; maintain openness to coaching, learning and improving; receptive to change and willingness to embrace challenges with team-spirit).
  • At all times maintain a courteous, positive and professional working relationship with all LDC personnel and the general public (e.g., coworkers, clients and vendors).
  • Actively participates in Supervisory Development Leadership Series (SDLS) yearly.
  • Perform additional duties and responsibilities as necessary or assigned.

Education & Experience: 

  • High School Diploma or GED preferred.
  • 0-1 year relevant experience and demonstrated ability to lead. 

Licensing & Certification: 

  • Obtain Serv-Safe Certification within ninety days from date of hire and/or transfer.

Computer Equipment, Software, Machinery:

 

  • Operate ovens, meat slicers, mixers, buffalo chopper, grills, fryers, etc.
  • The job requires the ability to stand for long periods of time and repetitive use of hands 51-100% of the time.
  • The job requires the ability to balance/climb, bend over, crouch/stoop, hear, kneel, reach overhead, talk, turn/twist, and walk 25-50% of the time.
  • The job requires the ability to push/pull, carry, lift, and slide/transfer 1-25 lbs. 51-100% of the time.
  • The job requires the ability to push/pull, carry, lift, and slide/transfer 25-50 lbs. 25-50% of the time.

Essential Mental Demands: 

  • The job requires the ability to organize, plan and make decision 51-100% of the time.
  • The job requires the ability to solve problems, read and write 25-50% of the time.

Supervisory Responsibilities: 

  • The job requires training and appraising productivity.

Work Environment (inside/outside): 

  • The job is performed indoors with exposure to hot/cold temperatures in a kitchen environment.

Other Requirements: 

    • Must pass a pre-employment alcohol/drug screen.