Lead Cook, Noodle Bar - Full Time (NIghts)

Caesars Entertainment•Kansas City, KS

About The Position

The Lead Cook works in a fast-paced kitchen, guiding fellow cooks, supporting the Kitchen Supervisor and Sous Chefs, and helping deliver consistent, high-quality food and service. The role includes supervising and training cooking staff, coordinating with front-of-house management and kitchen colleagues, and maintaining safe, sanitary, organized kitchen operations. The position typically starts at $20.50 per hour and works a variable schedule that includes evenings, weekends, holidays, and overtime as needed. Team members accrue PTO starting on day one; full-time employees are eligible for benefits after 90 days.

Requirements

Must be at least 18 years old.
High school diploma or equivalent required.
Minimum of 3 years of previous culinary cooking or preparation experience.
Ability to read, write, speak, and understand English.
Must pass the required background check.
Must be able to obtain a Missouri Gaming License.
Must be able to work any day of the week and any shift, including holidays and weekends.
Excellent leadership, customer service, and communication skills; ability to maintain positive working relationships with guests, coworkers, and management.
Knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
Ability to uphold high standards of integrity and recognize standards required in a regulated business.
Ability to work independently and as part of a team in a loud, fast-paced environment, handle multiple tasks under time constraints, and perform effectively in stressful situations.
Must report to work in a neat, clean uniform and slip-resistant shoes; well-groomed hair and personal hygiene are essential.
Must be able to stand for prolonged periods or an entire shift and frequently stand, walk, bend, lift, reach, push, and pull.
Must be able to bend, twist, turn, push, and pull a cart weighing a minimum of 100 pounds, and reach above and below the shoulder while carrying a minimum of 50 pounds.
Must have dexterity and flexibility in fingers and hands to use kitchen equipment and other necessary items.
Must be able to tolerate second-hand smoke, high noise levels, bright lights, dust, and extreme temperature changes.
Must be able to respond to visual and aural cues and perform addition and subtraction.
Able to cook using industry- and property-standard techniques, procedures, and equipment.
Must have a sense of urgency and react to changing business demands.

Responsibilities

Demonstrate regular, predictable attendance and arrive on time, in a clean uniform with required identification and licenses, prepared to work.
Greet guests and team members warmly and professionally and support the Family Style Service culture.
Work a flexible schedule, including nights, weekends, holidays, and overtime as needed.
Prepare menu items quickly and sanitarily according to established recipes and standards, ensuring orders are uniform and consistent.
Control food production, including cooking methods, times, and temperatures, and ensure food is prepared in quantities appropriate to forecasted needs and delivered promptly.
Follow sanitation policies and ensure proper handling, storage, and security of prepared foods, leftovers, and perishables.
Use labor efficiently to meet production needs and complete required daily financial tools and reports.
Maintain a neat, clean, organized, safe, and comfortable work environment; ensure team members clean their areas and assist with cleaning in other areas.
Communicate and cooperate with front-of-house management, peers, line cooks, and expeditors regarding menu availability and preparation.
Assist Sous Chefs with supervising and training cooking staff; cross-train team members and support colleagues.
Oversee proper care, storage, use, and cleaning of tools and equipment.
Prepare for rush periods, provide relief assistance to Sous Chefs, and assist in all kitchen areas as needed.
Recognize and correct discrepancies or variations in product quality, standards, and specifications.
Enforce appearance guidelines and regulatory requirements, internal controls, policies, and procedures.