Lead Cook, Noodle Bar - Full Time (NIghts)

Caesars Entertainment•Kansas City, MO

About The Position

The Lead Cook works in the Noodle Bar and helps keep the kitchen running smoothly by guiding fellow cooks, supporting the Kitchen Supervisor and Sous Chefs, and delivering exceptional food and service. The role emphasizes teamwork, food quality, consistency, sanitation, and memorable guest experiences in a fast-paced kitchen. The position typically starts at $20.50 per hour. It follows a variable schedule that may include nights, weekends, holidays, and overtime as needed. Full-time employees are eligible for benefits after 90 days, and team members begin accruing PTO on their first day.

Requirements

Must be at least 18 years old.
High school diploma or equivalent required.
At least 3 years of previous culinary cooking or preparation experience.
Ability to read, write, speak, and understand English.
Must pass the required background check and 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.
Must have excellent leadership, customer service, and communication skills and maintain positive working relationships with guests, coworkers, and management.
Ability to uphold and demonstrate high integrity and recognize standards required in a regulated business.
Must report to work in a neat, clean uniform with slip-resistant shoes; well-groomed hair and personal hygiene are essential.
Knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
Ability to work independently and as part of a team in a loud, fast-paced environment, handle multiple tasks under time constraints, and respond to changing business demands.
Ability to cook using industry and property-standard techniques, procedures, and equipment.
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 at least 100 pounds, and reach above and below the shoulder while carrying at least 50 pounds.
Manual dexterity and finger and hand flexibility to use kitchen equipment and handle items such as bottles, glasses, and knives.
Ability to respond to visual and aural cues and tolerate extreme temperature changes, second-hand smoke, high noise levels, bright lights, and dust.
Mathematical ability, including addition and subtraction.
Must be able to work at a fast pace and in stressful situations.
Familiarity with all phases and operations of a kitchen, a sense of urgency, and the ability to react to changing business demands.

Responsibilities

Demonstrate regular, predictable attendance and arrive on time, prepared to work in a clean uniform with required identification and licenses.
Greet guests and team members warmly and professionally, supporting 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 proper sanitation, handling, storage, and use of leftovers.
Prepare appropriate food quantities based on forecasted needs and ensure prompt delivery while using the minimum labor required for production.
Complete required daily financial tools and reports.
Maintain a sanitary, neat, clean, organized, safe, and comfortable work environment; ensure team members clean their work areas and assist with cleaning elsewhere as needed.
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, provide relief assistance, support kitchen areas, and perform other assigned duties.
Cross-train department staff and encourage, reinforce, and support peers and team members.
Enforce appearance guidelines and regulatory requirements, internal controls, policies, and procedures.
Maintain product knowledge and properly store and handle perishables to preserve quality, security, value, and integrity.
Oversee proper care, storage, use, and cleaning of tools and equipment.
Assist with preparation for rush periods while keeping up with incoming orders.
Identify and correct product discrepancies and variations in quality, standards, or specifications.