• Job Description

  Req#: 245219

  Job Details

  Job Location: QBRC - Ocean Shores, WA

  Position Type: Full Time

  Education Level: High School

  Salary Range: $22.77 - $28.24 Hourly

  Travel Percentage: None

  Job Shift: Any

  Job Category: Restaurant - Food Service

  Description

  JOB PURPOSE

  The Lead Line Cook position demands an individual that is a hard worker under adverse and changing conditions. This individual must be organized and focused due to changing work requirements. Lead Line Cook must be knowledgeable and talented to work all stations (Sauté, Broiler, Middle, Pantry Prep, EDR and Late Night). The position requires ability to produce a quality product on a consistent basis, according to recipes and guidelines established by the Sous Chef or Executive Chef. The Lead Line Cook must be quick to respond to customer requests, be able to work as a team and be able to follow direction. Also they will always be responsible for the cooking line and completing other regularly assigned work duties.

  ESSENTIAL JOB FUNCTIONS

  • Provide excellent customer service for all internal and external customers of the Casino operations at all times and in all activities. Establish and maintain effective working relationships with all internal and external customers of the Quinault Beach Resort and Casino operations. Develop solutions for customer concerns and continual focus on customer service as our top priority.
  • Oversee the preparation of meals and ingredients, final presentation, and timeline set by the kitchen recipes and standards.
  • Required to make quick decisions.
  • Assist with Purchasing food and supplies for daily operations and special events.
  • Control Inventory set by kitchen par counts.
  • Plan labor schedules based upon value and events.
  • Creating and planning menus for daily/weekly specials as well as providing the recipes and descriptions to all Prep Cooks/Line Cooks.
  • Assist the Line Cooks during open and peak business hours and will perform closing duties at the end of the shift.
  • Training the kitchen team to ensure food quality is prepared according to portion control, budget and standards.
  • Ensure that the kitchen adheres to sanitation and safety regulations.
  • Mentor and develop team members.
  • Coach, counsel, and discipline team members when needed.
  • Document and record information daily with other supervisors.
  • Inspect equipment and or materials.
  • Guide, direct, and motivate team members.
  • Post menus to keep team members informed.
  • Stocking, rotating and storing received goods set by safety standards.
  • Required to record weekly inventory.
  • Deal calmly with unexpected situations and crises.
  • Visual inventory of walk-in-coolers daily.
  • Required to be Professional.
  • Cooks are required to be ready for service which means on the cooking line and all prep is completed. Late night cooks are required to be ready for service at 6: pm. For further explanation of job duties and responsibilities, please refer to prep list standards, or ask your supervisor.
  • Lead Line Cook is required to work shifts, including weekends and public holidays, and all special events, especially at peak hours and peak seasons such as summer/winter.

  PHYSICAL / MENTAL WORKING / EVIORNMENT CONDITIONS

  • While performing these job duties, the employee will regularly require continuous repetitive activities to include but not limited to standing, walking, bending, reaching, crawling, kneeling, crouching, climbing, balancing, and twisting to include repetitive arm, hand, finger and wrist movement, with frequent lifting, pushing and pulling of 50lbs.
  • Extended flexible hours, exposure to noise, heat, dust, fumes, gases, hazardous chemicals, and change in the temperature. Understanding a Casino / Resort environment will have smoking, drinking, vulgar language at times when on property.

  ACCESS TO SENISTIVE NON GAMING AREAS

  • Kitchen / back of the house: Dry storage, coolers, liquor room.

  WORKING CONDITIONS:

  • Must be able to work in a smoking environment
  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

  Note: The list of duties and responsibilities, requirements and licenses is not meant to be exhaustive. Management reserves the right to revise the position description and to require that other tasks be performed when the circumstances of the position change.

  Should an applicant or employee request special consideration for any particular reason, such as reasonable accommodation for a disability, the Supervisor or Manager should contact the Human Resources Director. At this time, the Supervisor or Manager should be able to describe, in detail, to the Human Resources Director, the Essential Functions of the job involved in the request.

  Job functions are subject to possible modification to reasonably accommodate management changes and requests. This job description in no way states or implies that these are the only tasks to be performed by the employee occupying this position. Employees will be required to follow any job-related tasks requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an employment relationship and one of primary functional expectations.

  Qualifications

  
  

  REQUIRED:

  • High school diploma or equivalent.
  • Read, write and speak English fluently.
  • Must have knowledge and be able to work all kitchen equipment.
  • Must be 21 years of age. (Able to poor alcoholic beverage to guests if needed)
  • Four (4) years of progressive line experience or related hotel field.
  • One (1) year experience as a Lead Line Cook, or related Supervisory experience.
  • Be able to performed all essential job functions and physical / mental requirements listed in this job description.

    PREFERRED:

  • Two (2) years supervisory experience in the culinary field.
  • Culinary degree.
  • Experience working in the Tribal or Non Tribal Casino/Hospitality environment.

  LICENSE REQUIREMENTS

  • Food handlers permit, servsafe certificate, washtington class 12 mixologist permit (30 days after hire date or agreed date of scheduled class)

• About the company

  Quinault Beach Resort & Casino Ocean Shores Hotel is Washington States premier destination featuring ocean view dining, spa, gift shop, casino and more.

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