Lead Cook

PAY RATE: $16.00-$19.00/Hour (Non-Exempt) D.O.E

POSTED:February 23 , 2026 DEADLINE:
Until Filled

The Lead Cook has the primary responsibility for overseeing and supervising production of food for the company. Mustwork closely with the Kitchen Manager and Food & Beverage Director to promote the Casino’s culture, mission, and philosophy. Must act as a team leader and motivator for the kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsible for training, evaluating, coaching, and counseling kitchen staff to comply with company standards.

• Manage pre-shift and post- shift meetings daily to gather and deliver pertinent directions to the team members on backof the house, front of the house and property activities.
• Know and promote all menu items and standardized recipes and production specifications.
• Communicate effectively both verbally and in writing to provide clear directions to the team members.
• Observe team member performance and encourage improvement.
• Monitor the level of workload and make staffing adjustments accordingly.
• Take direction from the Kitchen Manager and Food & Beverage Director to carry out all tasks per their instructions.
• Fill in for the Kitchen Manager in planning and directing food preparation when necessary.
• Administer corrective counseling actions regarding all kitchen team members job performance.
• Manage and train kitchen staff, help establish working schedules and assess staff’s performance.
• Assign day-to-day tasks for all cooks, such as prep lists, buffets layouts, and time and temperature check lists.
• Assist in planning, preparing, and executing catering and event preparation.
• Properly rotate and date all inventories and ensure the team is doing the same.
• Assist Kitchen Manager and Food & Beverage Director with menu planning and food cost analysis.
• Communicate order needs with Kitchen Manager to ensure inventory is stocked appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Perform as a front line, buffet cook, line cook, event cook, or cook for the Bar when needs require.
• Control all food specifications: taste, appearance, presentation, portion control and quality.
• Provide excellent guest service to guests, internal and external, through active guest engagement and positive attitude.
• All employees must be flexible and assume other responsibilities and tasks as assigned by management and as management deems necessary; this means fulfilling all other job duties as assigned.
• Flexible with scheduling of shifts and willing to work nights, weekends, and holidays.
• To remain in compliance with Casino Regulatory policies and procedures, employees are required to attendall necessary meetings and training facilitated by Management.

• High School Diploma or GED
• Minimum 2+ years of experience in cooking, food preparation, and other culinary experience or a combination of trained education in culinary field with previous experience.
• Basic math and reading skills to accurately adhere to recipes and measurements.
• Serv Safe certified or be able to be Serv Safe certified within first (90) days of employment.
• Must pass background checks and other pre-employment screenings.
• 3+ years of experience in kitchen preparation and cooking.
• 1+ years in management and supervisory experience.
• 1+ year of trained culinary education.
• 1+ year of experience in a casino setting.
• Ability to stand and walk for extended periods of time – up to 90% of full shift.
• Ability to reach, bend, stoop, and lift to 40 pounds.
• Ability to adhere to high standards of personal hygiene and grooming habits.
• Ability to work in an environment with smoke…