Lead Line Cook

Job Title:

Lead Line Cook Department:

Food & Beverage Starting Rate:

$20.00 per hour

Reports To:

Sous Chef/Executive Sous Chef FLSA Status:

Non-Exempt Closing Date:

Open Until Filled SUMMARY:

The Lead Line Cook is responsible for supporting the Food & Beverage department culinary team by retaining knowledge for all venues and preparing and cooking menu items for casino guests. Duties include safe food preparation, following recipes, and ensuring that all food served to Casino guests is seasoned properly and is presented in a visually appealing manner. Other responsibilities include menu planning, recipe development, maintaining an organized and clean kitchen environment, and training new team members. To perform duties of this position successfully, a Lead Line Cook must meet expectations in the execution of the

ESSENTIAL DUTIES AND RESPONSIBILITIES. ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following: Maintains high standards of safety, cleanliness, sanitation, and organization. Presents themselves in a professional manner. Collaborates with Sous Chef about opportunities to enhance the quality of guests dining experience. Delegates appropriate staff to perform the production/cooking of menu items and the recording of food temperatures on the serving lines. Manages and leads the kitchen team. Follows recipes accurately. Ensures all food items are produced safely and with quality. Follows food safety protocols including, sanitation, proper food holding temperatures, and storage of food. Makes sure food is cooked at the right time and in the right amount. Aids in the production and/or cooking of food as business requires. Trains new culinary employees. Assists in menu planning and recipe development. Assists in kitchen staff scheduling. Exhibits a friendly, helpful, and courteous demeanor with Casino guests and fellow associates. Other duties as assigned

SUPERVISORY RESPONSIBILITIES

Supervises the kitchen in the absence of the Sous Chef / Executive Sous Chef. Responsibilities include training associates; planning, assigning, and directing work; rewarding and disciplining associates; addressing complaints and resolving problems.

QUALIFICATIONS

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 to successfully complete the essential duties of the position with or without reasonable accommodation. Serve Safe and Safety training is required as part of the training.

EDUCATION

High School Diploma or General Education Degree (GED) required. Formal Culinary training or a degree from an accredited Culinary Program is preferred. ServSafe certification is required within one year of employment.

EXPERIENCE

Three to Four years cooking in a commercial restaurant kitchen is required . Restaurant experience to include appropriate application of cooking methods to include, but not limited to, grilling, sautéing, steaming, shallow frying, and deep frying. Advanced knife skills are essential. Must excel in time management and multitasking abilities.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job with or without reasonable accommodation. While performing the duties of this job, the associate is regularly required to walk and stand for long periods of time. The associate frequently is required to stoop, kneel, crouch, or crawl. The associate is occasionally required to climb or balance. The associate must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job with or without reasonable accommodation. The position exists in a casino work environment where there is occasional exposure of the associate to extreme heat, load noises, hazards and oil. While performing the duties of this Job, the associate is occasionally exposed to wet and/or humid conditions. The associate is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, extreme heat, and vibration. The position exists in a casino work environment where there is frequent and regular exposure of the associate to noise and cigarette smoke from the casino floor.

CERTIFICATES, LICENSES, REGISTRATIONS

Must obtain and maintain a St. Regis Mohawk Tribal Gaming Work Permit which requires a criminal background check to be used solely for employment purposes. Successful candidates for employment must submit to and pass a drug test for illegal substances prior to employment being confirmed. In case of a positive result, the candidate is not eligible for employment with the Mohawk Gaming Enterprises. Employment will not begin until process is complete.

NATIVE PREFERENCE

The Mohawk Gaming Enterprise utilizes a Native American preference policy in hiring, training, and promotion. When there is a job opening or training opportunity, the Gaming Enterprise will evaluate all candidates for the position and will select the most qualified candidate. In the event two or more candidates meet all of the job requirements and have substantially similar qualifications, the Gaming Enterprise will utilize the preference policy to make the final determination on who will be offered the opportunity or position. When preference is utilized, first priority will be given to enrolled members of the Saint Regis Mohawk Tribe. Second priority will be given to members of other federally recognized Tribal Nations and/or First Nations citizens from Canada. All other individuals will be third priority. The Mohawk Gaming Enterprise is an Equal Employment Opportunity Employer.