Charter 18 Lead Cook

About the role

Provides general leadership and work direction of department team members, including but not limited to 1) organizing and assigning work 2) prioritizing workload and assignments to ensure orderly and efficient completion by department employees 3) directing department employees in the successful completion of assigned work 4)enforcing department and company rules 5) instructing and training department employees in the successful performance of their duties and 6) other leadership and work direction duties as assigned by Supervision.

Lead Persons do not perform supervisory tasks such as scheduling, discipline, performance reviews, hiring or terminations; although they may provide input to supervisors regarding such matters.

Qualifications & Requirements

• ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)
• Deliver internal and external guest service the Boyd Gaming Way.
• Always exhibit a friendly and approachable demeanor.
• Be polite and courteous when speaking with guests and team members.
• Look for and act upon opportunities to assist guests and team members.

Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. Responsible for learning and being familiar with all of Boyd Gaming's room outlets, Server functions, and for being able to answer general questions regarding the property. Anticipate the guest's needs and respond appropriately with a sense of urgency.

• Read food orders from computer printouts and prepare food items according to established menu plans.
• Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.

• Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
• Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes.
• Guest interaction is a must.
• Must engage the guest each time they come to the buffet line.
• Explain product, ask question and build positive relationships with the guest.

• Coordinate and communicate on orders with dining room staff.
• Assume limited charge of kitchen on respective shifts.
• Assume limited accountability of supervisors in their absence.
• Receive and deliver food to the proper areas.
• Coach and direct all cooks, prep cooks and kitchen food runners to work in a productive and efficient manner.
• Expedite all food orders promptly in a timely manner.

• Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
• Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
• Consistent attendance at company/restaurant training programs as they are scheduled.

• Complete opening, closing and other side duties as assigned by the supervisors.
• Pass all tests given including the training in order to retain the knowledge needed to be an effective server.
• Maintain a well-groomed, neat and clean appearance.
• Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers.

Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by management. JOB QUALIFICATIONS Must be at least 18 years of age. Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.

Demonstrated understanding and knowledge of the application of sanitation procedures. These skills and abilities are typically acquired through at least 3-years' experience directly related to the accountabilities specified.