Lead Banquet Cook (PT)

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.

Responsibilities

Anticipate the guests’ needs and respond appropriately with a sense of urgency.; Read food orders from computer printouts and prepare food items according to established menu plans.; Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.; Wash, slice, peel and/or cut various foods to prepare for cooking or serving.; Ability to work with small, delicate and sensitive equipment (i.e. knives) requiring fine finger dexterity.; Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.; Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.; Prepare a daily prep list and written daily orders.; Maintain control of the kitchen and inform chefs if staffing levels are not appropriate based on business volumes.; In an open kitchen environment, guest interaction is a must. Engage the guest each time they come your area. Explain product, ask questions and build positive relationships with the guests.; Coordinate and communicate on orders with dining room staff.; Assume limited charge of kitchen on respective shifts.; Assume limited accountability of supervisors in their absence.; Receive and deliver food to the proper areas.; Coach and direct all cooks and assistant cooks to work in a productive and efficient manner.; Ability to work the line in different locations: sauté, broiler, appetizer, pantry, pasta, grill, etc…; Expedite all food orders promptly in a timely manner.; Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.; Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible of having a full knowledge of the MSDS program.; Consistent attendance at company/restaurant training programs as they are scheduled.; Complete opening, closing and other side duties as assigned by the supervisors.; Be in constant communication with Sous Chefs.; Pass all tests given including the training in order to retain the knowledge needed to be an effective team members.; Maintain a well-groomed, neat and clean appearance.; Possess the ability to work harmoniously with coworkers.; Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.; Perform all duties as assigned by management

Requirements

At least three (3) year experience directly related to the accountabilities specified.; Require reading and math skills for recipes and measurements; Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.; Demonstrated understanding and knowledge of the application of sanitation procedures.