Additionalinformation

Additional Information

Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Companydescription

Company Description

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities.

Jobdescription

Job Description

The Lead Cook is responsible for providing superior service to both the internal and external customer by following all required standards, and for assisting the Sous Chef, Chef de Cuisine, Assistance Executive Chef, and the Executive Chef in the efficient operation of the kitchen and of assigned personnel.

The Lead Cook:

• Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers.
• Assists all stations and respective lines as necessary.
• Trains personnel to prepare foods according to Belterra Casino Resort standards.
• Ensures that items are fully stocked and equipment is in good working condition.
• Ensures the proper storing of any foods, including those from a previous function.
• Ensures the proper closing down of workstations.
• Communicates effectively with "front-of-the-house" staff.
• Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents.
• Assists Sous Chef and or Chef de Cuisine by attending BEO meetings, and by ordering inventory and direct issue items through the warehouse and purchasing department.

Qualifications

• Ability to inspect and maintain all areas for which responsible.
• Ability to review and comprehend all necessary documentation.
• Ability to use all equipment associated with the position, including, but not limited to, choppers, slicers, mixers and grinders.
• Ability to effectively and efficiently move around work area.
• Ability to lift, move and push/pull up to 50 pounds throughout an 8-hour shift.
• Ability to communicate effectively with customers and all levels of employees.
• Ability to observe and direct actions of subordinates.
• Must be flexible to work varying shifts and time schedules as needed.
• Must have own tools.
• Knowledge of and ability to prepare stocks, soups and mother sauces.
• Ability to prepare all varieties of meat and seafood.
• Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations.
• Must be at least 18 years of age.

These skills and abilities are typically acquired through five years of progressive cooking experience, with a minimum of three years’ experience in a dinner house, and/or through the completion of a Culinary Arts Degree or recognized apprenticeship and one-year dinner house cooking experience.