Lead Cook, Banquets (Caesars New Orleans)

The Lead Banquet Cook prepares and produces menu items to recipe standards in a quick and efficient manner.

• Assists in the managing of the day-to-day operation of the assigned function (banquet or room service) in accordance with established policies and procedures.
• Assists in administration of training programs within the assigned function; counsels, guides and instructs personnel in the proper performance of their duties.
• Coordinates the maintenance and development of methods for quality preparation of food; assists in the maintenance of procedures for food service and present menu items for maximum customer satisfaction.
• Ensures that available facilities are adequate for the performance of duties by assigned personnel.
• Assists in maintaining and instructing assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of food served and communicates deviations from standard to the Kitchen Manager.
• Shows skills in grade manager, broiler, sauté’ stations, saucier, and large quantity cooking according to recipe specifications. 
• Acts as a role model to other employees and always presents oneself as a credit to Harrah’s and encourages others to do the same. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies. 
• Demonstrates Harrah’s Spotlight 5 behaviors: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell.

• Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts.  Prepares cooks and seasons all food. 
• Follows all recipe standards.  Ensures each order sent out is consistent with recipe specifications. 
• Controls food production to include:  proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers. 
• Prepares for a rush period of work without getting behind. 
• Prepares cooks and seasons all foods to recipe specs.  Maintains a clean and safe working environment. 
• Shows skills in Garde manger, broiler, sauté’ stations, saucier, and large quantity cooking according to recipe specifications. 

• Demonstrates Caesars Spotlight 5 behaviors: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell:

  Additional Requirements: 

• Must be at least 21 years old to work in a casino hotel
• High school diploma or GED required.
• Familiar with all phases of food preparation techniques.
• Local Health Department sanitation certificate. 
• 1 year prior experience as Prep Cook or Fast Food Cook.
• Mobility and dexterity to move large, heavy objects up to 100 pounds.
• Manual dexterity to include using kitchen utensils and handling of food items.

GAMING PERMIT:  N/A