FB Plateau Kitchen Lead - Wildhorse Resort and Casino : Job Details

WAGE RANGE: $22.00-25.00 OPEN UNTIL CLOSED; 1ST CLOSING DATE: 08/12/2025 JOB SUMMARY The Kitchen Lead Cook will assist in the daily operations of the Traditions' kitchen under the direct supervision of the Outlet Chef (s), Executive Chef, and Executive Sous Chef. The Kitchen Lead Cook will have a wide degree of creativity, and reliability, and be goal-oriented with high self-motivation. This individual will have a good working knowledge of all kitchen equipment, operations, inventory, and strong culinary experience. The Kitchen Lead Cook will assist in creating new buffet dishes, assisting with banquets, and planning holiday events. ESSENTIAL JOB FUNCTIONS:

Assists in the management of staff according to business levels and works with the Outlet Chef and FOH Manager to anticipate business for future needs, ensuring smooth service, transitions, and customer satisfaction.

Daily supervision of staff, assists in performance reviews and scheduling, training/coaching, operational orientation, and staff development. Assists with special projects as assigned, menu development, costing, food purchasing, etc.

Creates prep lists, daily specials, and recipes for outlets. Keeps track of special events.

Works closely with Chef, Warehouse, and Food Buyer to ensure proper items are ordered and received.

Assists in ensuring the accuracy of the Eatec Inventory System while using the system to its fullest potential.

Trains new hires making sure that all points in the Culinary Training manual are completed.

Assists with inventories and keeps company pricing information confidential.

Promotes a clean, safe, and healthy work environment for employees and guests. Addresses critical needs immediately and professionally.

Displays competency in all stations of the kitchen.

Complies with and helps ensure that state, federal, and health regulations are followed. Also ensures adherence to company policies, handbook, and safety codes.

Ensures operation of equipment, tools, and materials are handled safely by the manufacturer's guidelines.

Promotes internal guest service standards through courteous and respectful behavior.

Assists in managing and maintaining food and labor costs as budgeted.

Works to make sure FIFO, proper labeling, and dating are properly completed, holding the team accountable for deficiencies.

Ensures recipes, checklists, and production books are current and in use, ensuring consistent great product.

Supports F&B and Wildhorse's common purpose through daily actions.

Other duties as assigned.

PROMOTE WRC QUALITY SERVICE STANDARDS:SAFETY: Ensuring a safe experience by protecting the welfare of all. INTEGRITY: Expecting personal accountability at every level. COURTESY: Creating an exceptional customer service experience for everyone. TEAM: Functioning together to create a cooperative and positive experience. SHOW: Providing flawless experience -a clean and cared-for resort. SUPERVISORY AUTHORITY:

Supervise cooks, prep cooks and dishwashers, and employee attendants.

SIGNATORY ABILITY:

Assist with ordering supplies with the Executive Chef's approval.

ACCESS TO SENSITIVE AREAS:

F&B Controlled Areas.

Eatec Inventory System.

MINIMUM QUALIFICATIONS:

Two (2) years of kitchen or culinary experience with progressively more responsibilities and skills.

One (1) year of supervisory experience or achieved the level of Culinary III (in-house certification).

High School Diploma or GED or ten years' experience.

Strong interpersonal, guest service, leadership, communication, analytical and decision-making abilities.

Needs to stand or walk for long periods; lifts and maneuvers 50 lbs. and has good visual and auditory acuity.

Effective communication-provides instructions; responds to questions and has exceptional interpersonal skills and abilities.

Exhibits a professional demeanor through appearance and maintains a positive attitude toward all employees and guests.

Must possess or obtain a Food Handler Certification within 30 days of employment and complete ServSafe certification within one (1) year.

Must be able to work a flexible schedule.

Able to create Chef features, cost, and weekly specials.

Requires a criminal background clearance check.

Must be at least 21 years of age.