Lead Cook- KC Chop

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.

As Lead Line Cook, you will oversee the execution of our culinary vision with precision and excellence. You will manage the preparation and delegation of orders according to our exacting standards and signature recipes, ensuring every plate meets our fine dining expectations. Your expertise in premium meat preparation, grilling techniques, and plating presentation will be essential to maintaining our reputation for culinary excellence.

• Execute and delegate food preparation according to established fine dining standards and proprietary recipes, with particular expertise in premium meat selection and steakhouse techniques.

Responsibilities

Coordinate timely order preparation and plating to ensure optimal presentation and temperature for each guest.; Maintain meticulous cleanliness and organization of your station and storage areas, adhering to fine dining sanitation protocols.; Optimize ingredient utilization and minimize waste through precise portion control, proper rotation, and inventory management.; Maintain accurate inventory of station supplies and coordinate stock ordering to ensure optimal par levels for service.; Consistently apply and enforce rigorous safety and sanitation procedures specific to fine dining operations.; Mentor and coach Line Cooks in steakhouse techniques, plating standards, and our commitment to culinary excellence.

Requirements

Must have a minimum of three (3) years of professional cooking experience, with at least two (2) years in a steakhouse or fine dining environment.; Must demonstrate advanced expertise in steakhouse grilling techniques.; Must have proven experience in fine dining, presentation standards, and quality control.; Must be able to stand and/or walk for the duration of shift.; Must be able to lift, carry, and maneuver up to 75 pounds.; Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist.; Must be able to obtain/maintain any necessary licenses and/or certifications, including food safety certifications.