Lead Cook (Bardstown, KY)


Date Posted:
Dinner Train Depot
HR Company:
RJ Corman Restaurant Corporation



Accountability:  Works in a team atmosphere to ensure the consistent delivery of food and services to MOKDT guests including the development of processes, schedules and procedures for achieving these goals.


  • Practice & preach “Safety is our priority”.
  • Make overall customer satisfaction the highest priority.
  • Participates in the effective cleaning of dishes and kitchen equipment; meeting established health and sanitation standards.
  • Assists Executive Chef in the preparation of food in large quantities; meeting established sanitary standards and time requirements.
  • Participates in maintaining kitchen, kitchen equipment, and storage facility in a sanitary and orderly condition.
  • Lead the line for the excursions; must have a sense of urgency to serve customers properly.
  • Work with Nicholasville on special events such as Derby, complimentary runs, valued customer passengers, etc.
  • Cross-train with R. J. Corman Cafeteria staff to provide scheduling coverage at Headquarters. 
  • Maintain work areas, and customer service areas including arranging for necessary repairs, cleanliness, organization, general maintenance, etc. with understanding that we can’t be good if we don’t “Look Good”.
  • Works with kitchen staff to put away food deliveries.
  • Perform other duties as assigned.

Minimum Requirements


Specialized or Technical Knowledge, or Education and Experience:

  • High school graduate or equivalent.
  • Minimum five years’ experience in food service in a cooking position and/or supervisory position preferred.
  • Must be able to read, write, and follow written and oral instruction.
  • Food safety and handling knowledge: general baking and cooking practices and methods, proper food storage, general food nutrition, practicing food cost controls, food presentation, and safely operate kitchen equipment.

Physical Requirements:

  • Bending at the waist; reaching overhead, above the shoulders and horizontally; hearing and speaking to exchange information; seeing to read a variety of materials; dexterity of hands and fingers to operate food preparation and/or cooking equipment and utensils. Ability to correctly lift and transport objects weighing up to 50 lbs.  The ability to work on a moving train.

Environmental Conditions:

  • Ability to work a minimum of 8 hours with appropriate mobility and endurance. Ability to work flexible time periods as required of a Cook in a diverse environment.  The ability to work on a moving train.

Major or Unusual Problems:

  • Ability to work safely with a variety of kitchen equipment while on a moving train.

Job Dimensions:

Performs with substantial degree of independence under general supervision.