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Title

Plateau Kitchen Lead 
Position Plateau Kitchen Lead  
Position Requirements

MINIMUM QUALIFICATIONS:

  1. Two (2) years of cooking experience with progressively more responsibility and skill.
  2. One year of supervisory experience or have achieved the level of Culinary III ( in house certification).
  3. High School Diploma or GED?
  4. Strong interpersonal, guest service, leadership, communication, analytical and decision making abilities
  5. Physically fit-able to stand/or walk for long periods; able to lift and maneuver 50lbs. and have good visual and auditory acuity.
  6. Effective communication skill verbally able to provide instruction, respond to questions, and have exceptional interpersonal skills and abilities.
  7. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests.
  8. Must be able to work flexible schedule.
  9. Requires a low security gaming license clearance
  10. Must be at least 21 years of age.

PREFERRED QUALIFICATIONS:

1. None

 
Description

JOB SUMMARY

As a working lead, they will assist in daily operations of the Plateau Kitchen under the direction of the Outlet Chef(s), Executive Sous Chef and Executive Chef. Wide degree of creativity, reliability and high level of self-motivation, drive and a goal oriented mentality. Good working knowledge of all kitchen equipment, operations, inventory and strong culinary experience. Assist in creating Chef Features, Enhancements and Special Group Menus for events and holidays.

ESSENTIAL JOB FUNCTIONS:

  1. Assists managing staff according to business levels and works with the Outlet Chef and FOH Manager to anticipate business for future needs to ensure smooth service, transitions and customer satisfaction.
  2. Daily supervision of staff, assist in performance reviews, training/coaching, operational orientation, staff development and assist in scheduling. Assists on special projects as assigned, menu development, costing, food purchasing, etc.
  3. Creates prep lists, daily specials and recipes for outlets. Keeps track of special events.
  4. Works closely with Chef, Warehouse and Food Buyer to ensure proper items are ordered and received.
  5. Assists in ensuring the accuracy of Eatec Inventory System, assists in using the system to its potential.
  6. Train new hires making sure that all points in Culinary Training Manual are completed.
  7. Assists with Inventories and keeps Wildhorse pricing information confidential.
  8. Promotes a clean, safe and healthy work environment for employees and guests. Addresses critical needs immediately and professionally.
  9. Is competent in all stations of the kitchen.
  10. Complies with and helps ensure that health regulations, state and federal regulatory laws, Employee Handbook, department policy and procedures, safety codes are followed.
  11. Ensure that operation of equipment, tools, and materials are handled in a safe manner and in accordance with manufacturer's guidelines.
  12. Promote internal guest service standards through courteous and respectful behavior.
  13. Assists in managing and maintaining budgeted food cost and labor costs.
  14. Works to make sure FIFO, labeling and dating are being done and holding team accountable.
  15. Ensures recipe, checklists, and production books are current and in use to ensure consistently great product.
  16. Supports F&B and the Wildhorse common purpose through daily actions.

 
Salary $15.00-$18.00  
Full-Time/Part-Time Full-Time  
Exempt/Non-Exempt Non-Exempt  
Closing Date 04/25/2018 

This position is currently not accepting applications.

To search for an open position, please go to http://WildhorseResortCasino.appone.com

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