Lead Cook - Hells Kitchen

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.

EDUCATION and/or EXPERIENCE:

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

QUALIFICATIONS:

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 aswell 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.

PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS:

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.

Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).