The Lead Cook will direct, assist, train and re-train cooks in the preparation of food/food orders, as well as control production levels, proper recipe following and sanitation.

Essential Job Functions:

• Oversee and guide cooks in the following job functions as well as participate in closing shift responsibilities. Gather required paperwork and ensuring all necessary items are completed. Responsible for preparation of prep and production list.

• Responsible for preparation of all food items that are needed. Have complete understanding of all relative stations.

• Assist in daily inventory of product and the requisitions of same to see that shortages do not occur.

• Assist and monitor the preparation of items served.

• Use and store all food per rotation regulations: follow regulated expiration dates, date all items before use/storage.

• Responsible for training and re-training of all kitchen personnel. Communicate and update to keep co-workers informed.

• Be familiar with Safety policies and procedures. Attend and participate in all safety meetings.

• Be able to function and train in all areas (all kitchens, food prep, stock and dishwasher).

• Report all discrepancies, accidents and violations to the immediate Supervisor.

• Responsible for notifying immediate Supervisor of any problems or concerns.

• Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas,

• Brief and communicate with the on-coming and out-going shifts and relay information to co-workers.

• Assist with special projects as directed by the Supervisor including but not limited to: Monthly meetings, Deli assistance, Special banquets, concerts and special guests.

• Keep up with emails and communication with cooks, chefs and other leads.

• Be able to keep good notes on production levels of cooks, and daily observations.

• Perform other duties as assigned to support the efficientoperation of the department.

EDUCATION and/or EXPERIENCE:

• High School Diploma or GED

• Minimum five (5) to seven (7) years’ experience working in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment, with at least two (2) years’ experience in supervisory capacity preferred.

• Demonstrates knowledge of food preparation and presentation.

• Capable of following procedures and taking direction.

• Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.

• Must have good basic mathematical, organizational and communication skills.

• Must be an exemplary employee and display the ability to work well with others.

• Clean and proper work attire in accordance with company policy.

• Must be reliable, pleasant and possess a good attitude.

• Be able to provide good service to sometimes difficult situations.

• Able to cope in potentially stressful situations.

Preferred:

Bi-lingual a plus

CERTIFICATES, LICENSES, REGISTRATIONS:

Must be able to obtain/maintain any necessary certifications and/or licenses as required by local gaming regulations.

Job Type: Full-time

Pay: From $24.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 2 years
• 3 years
• 4 years

Restaurant type:

• Fine dining restaurant

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Waukegan, IL: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant experience: 2 years (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: One location

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