Lead Cook Alices

Blue Lake Casino & Hotel

POSITION DESCRIPTION

MANAGEMENT RETAINS THE RIGHT TO CHANGE JOB DESCRIPTION AS DEEMED NECESSARY

Job Title: Lead Line Cook

Department: Restaurant

Reports To: Sous Chef

FLSA Status:Non-Exempt

Prepared By:Director of F&B

Revised Date: July 29 2026

Approved By:President - DOO

Approved Date:July 29 2026

JOB SUMMARY

Prepares seasons and cooks soups meats vegetables desserts and other foodstuffs for consumption in eating establishments. Also prepares items cleans trains staff and completes other tasks to ensure to smooth operation of the kitchen.

• Prepares all food according to established procedures.
• Reads menu to estimate food requirements and orders food from supplier or procures food from storage.
• Adjusts thermostat controls to regulate temperature of ovens broilers grills roasters and steam kettles.
• Observes and tests foods being cooked by tasting smelling and piercing with fork to determine that it is cooked.
• Coaches and provides training on all process and procedures to Line Cooks and other kitchen staff.
• Supervises other cooks and kitchen Team Members.
• Apply enforce and respect all sanitation and safety procedures including Hazard Analysis Critical Control Point rules.
• Is courteous friendly and helpful to customers and Team Members.
• Must wear black non-slip shoes or temporary non-slip shoe covers.
• Complete other tasks and projects as assigned by management.
• Assist with supervisory responsibilities as assigned by management.
• Other duties as assigned by management including any supervisor manager or executive.

Promotes the following within the department and among all Team Members:

• Creates an atmosphere of FUN for all casino guests.
• Encourages mutual respect dignity and integrity with all Team Members by setting positive examples at all times.
• Maintains a professional departmental company and community reputation.

• To provide a safe work environment for Team Members through compliance with established safety guidelines identifying potential safety hazards and reporting same to the appropriate person for proper resolution.
• To maintain a professional departmental company and community reputation.
• To enforce performance standards policies and procedures as they relate to the department.
• To maintain a consistent regular attendance record.

SUPERVISORY RESPONSIBILITIES

This position has limited supervisory duties as assigned by management.

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma (GED) equivalent and minimum three years experience in a commercial kitchen with one full year of supervisory experience.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Team Members of organization.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts interest commissions proportions percentages area circumference and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Must have impeccable presentation and very good people skills. To perform this job successfully an individual should have knowledge of F&B management software. For in-house promotions Team Member must have completed all in-house training regarding safety and sanitation standards for restaurants.

CERTIFICATES LICENSES REGISTRATIONS

• While employed you must maintain a valid and active Blue Lake Tribal Gaming Commission License.
• Must maintain a valid food handlers certification.

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the Team Member is regularly required to stand; walk; use hands to finger handle or feel; reach with hands and arms; talk or hear and taste or smell. The Team Member is occasionally required to climb or balance and stoop kneel crouch or crawl. The Team Member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision distance vision color vision peripheral vision depth perception and ability to adjust focus.

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the Team Member is occasionally exposed to cigarette smoke toxic or caustic chemicals; wet and/or humid conditions; moving mechanical parts; extreme cold and extreme heat. The noise level in the work environment is usually moderate.