Lead Cook - Banquets

Caesars Entertainment • South Lake Tahoe, CA

64d

About The Position

JOB SUMMARY:
Prepares food in an accurate and timely manner to provide guests with a quality product.
Provides leadership for lower level cooks.
KEY JOB FUNCTIONS:
Performs all functions of a Cook I and Cook II.
Maintains adequate supply of menu items.
Maintains assigned facility in a sanitary condition and equipment in operational condition.
Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
Regularly inspects food in steam tables to insure freshness.
Protects company assets against stealing, breakage and waste.
Maintains portion controls.
Provides leadership and training to lower level cooks.
Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.

Requirements

• High School Diploma or equivalent preferred; Certificates in culinary arts, ACF Certification, etc., preferred
• Minimum of 5 years of cooking in a high quality establishment
• Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school
• Ability to understand and respond to written order, recipes and directs in English
• Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed
• Knowledge of breads, pastries, bakery production
• Ability to implement a la carte desserts
• Demonstrated expert skill level on all cook stations
• Demonstrated leadership skills with a focus on coaching for success; ability to mentor
• Ability to oversee the daily operations of the kitchen in the absence of a Chef
• Good communication skills
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.
• Adheres to all regulatory, company and department policies and procedures
• Ability to correctly lift and transport objects weighing up to 50 lbs.
• Ability to work a minimum of 8 hours with appropriate mobility and endurance
• Ability to stand for 8 hours
• Visual range must include immediate environment
• Auditory range must include near and medium distances.
• Dexterity to use food preparation machinery
• Ability to use repetitive hand motion, holding and grasping
• Ability to tolerate extreme temperatures
• Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.

Responsibilities

• Performs all functions of a Cook I and Cook II.
• Maintains adequate supply of menu items.
• Maintains assigned facility in a sanitary condition and equipment in operational condition.
• Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
• Regularly inspects food in steam tables to insure freshness.
• Protects company assets against stealing, breakage and waste.
• Maintains portion controls.
• Provides leadership and training to lower level cooks.
• Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees