Lead Cook

Caesars Entertainment•Danville, VA

19d•Onsite

About The Position

The Lead Cook is a Lead level employee responsible for supervising kitchen staff in all assigned outlets in the absence of the Sous Chef. This role involves preparing recipes and food items for service, training other staff to maintain established standards, and engaging in events and buzz sessions. The Lead Cook is crucial in setting standards and ensuring an optimal guest experience by collaborating with front-of-house staff to maintain food quality. This position requires the ability to cook and create innovative recipes, react quickly to resolve problems, and provide support in a professional manner. Regular inspection of food stations for safety and sanitation is essential, as is the accurate execution of recipes across all kitchens. In the Sous Chef's absence, the Lead Cook supervises all employees on shift to ensure smooth operations. This role also involves covering vacancies within the line level, working any shift in any outlet, and supporting efforts to manage food cost, labor cost, and expenses within budget guidelines. The Lead Cook must meet attendance guidelines and adhere to all relevant policies. Administrative duties, such as ordering, receiving, and maintaining prep and par levels, will be assisted with the Sous Chef.

Requirements

High School diploma or GED required
Minimum of 5+ years of experience in high volume, quality establishment, or equivalent technical training in the food industry.
Valid Food Handler’s Card

Nice To Haves

Bilingual abilities preferred
Culinary school experience preferred

Responsibilities

Supervise kitchen staff in all assigned outlets in the absence of the Sous Chef.
Prepare recipes and food items for service in all kitchens.
Train other staff to maintain established standards.
Engage in events and buzz sessions.
Set standards and ensure the guest experience is at its best.
Work with front of the house staff to ensure positive guest experience by ensuring food quality.
Cook and create new, innovative, and imaginative recipes.
React quickly and resolve problems in the absence of the Sous Chef.
Provide support and foster loyalty and conduct business in a professional manner at all times.
Regularly inspect all food stations to ensure safety and sanitation.
Accurately execute recipes in all kitchens.
In the absence of the Sous Chef, supervise all employees on the shift to ensure smooth operation in all aspects of the outlet.
Cover vacancies within the line level.
Work any shift and in any outlet.
Support efforts to maintain food cost, labor cost, and expenses within budget guidelines.
Meet attendance guidelines and adhere to regulatory, departmental and Company policies.
Assist Sous Chef with administrative duties including ordering, receiving and maintenance of prep and par level assignments.
Have knowledge of kitchen sanitation and operation.
Be familiar with general maintenance of kitchen equipment.
Cook using industry and property standard techniques, procedures and equipment.
Have a solid skill base in all areas of Pantry and Cook operations.
Get along with co-workers and work as a team member.
Have a sense of urgency and react to changing business demands.
Be familiar with all phases and operations of the kitchen.
Have a solid skill base of all kitchen operations.
Operate all kitchen equipment.
Read, write, speak and understand English.
Present a neat, clean and professional appearance.