About this role
The Lead Cook in the Employee Dining Room (EDR) oversees food production levels and assists in resolving ongoing operational issues within the Bridges Kitchen. This position provides leadership to kitchen staff, ensures food quality and safety standards are maintained, and supports efficient kitchen operations while delivering an exceptional guest experience.
• Prepare all menu items as directed by the Restaurant Manager and Sous Chef. • Operate kitchen equipment safely and efficiently as directed. • Assist cooks and pantry staff with food preparation and production. • Provide direction and guidance to kitchen staff to ensure smooth and efficient operations. • Prepare and handle food in compliance with all state and federal health codes and regulations. • Assume the responsibilities of the Chef in their absence. • Ensure all food products are properly stocked as directed by the Restaurant Chef. • Maintain a strong focus on food quality and complete guest satisfaction. • Perform duties in all assigned kitchen areas, including Broiler, Prep, Sauté, Pantry, and Expediter stations. • Follow all company policies, procedures, and gaming regulations. • Assist team members with duties as assigned by supervisors. • Assist patrons by answering questions and directing them to safe areas during emergencies, as instructed by management, security personnel, or senior team members. • Provide exceptional customer service to all internal and external guests by communicating in a pleasant, friendly, and professional manner at all times. • Serve internal guests (servers) promptly and courteously to support efficient restaurant operations. • Operate equipment and prepare food in a manner that promotes guest satisfaction and food quality. • Maintain cleanliness and sanitation standards in accordance with Board of Health requirements. • Restock food and operational supplies as needed. • Support all kitchen operations and perform additional duties as assigned by management.
• Stand and walk for extended periods of time. • Maintain visual acuity sufficient to perform job duties. • Hear and communicate effectively; reasonable accommodations, including hearing aids, may be utilized. • Frequently climb stairs and navigate kitchen work areas. • Lift and carry up to 25 pounds without assistance. • Mental Requirements • Communicate clearly, effectively, and professionally, both verbally and in writing. • Read, understand, and comply with company policies, procedures, job responsibilities, daily communications, and other work-related instructions. • Work effectively in a fast-paced environment and under stressful conditions. • Prioritize multiple tasks while maintaining attention to detail and quality standards. Required Qualifications
• Minimum of two (2) years of professional cooking experience. • Knowledge of food preparation techniques, kitchen operations, and food safety standards. • Ability to work a flexible schedule, including weekends, holidays, and evenings as needed. • Professional appearance and commitment to maintaining high standards of personal hygiene. Preferred Qualifications
• High school diploma or GED equivalent. • At least one (1) year of experience preparing gourmet menu items in an à la carte fine dining environment. • Experience working with charbroilers, sauté stations, and steakhouse-style cuisine. • Previous leadership or supervisory experience in a high-volume kitchen environment preferred.