Lead Cook - Sage Room

Prepares food in an accurate and timely manner to provide guests with a quality product.

Provides leadership for lower level cooks.

• 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 inspect food in steam tables to ensure freshness.
• Protects company assets against stealing, breakage and waste.
• Maintains portion controls.
• Provides leadership and training to lower-level cooks.
• Continue to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.

• 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

• Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school

• 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 as well 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.

• Adheres to all regulatory, company and department policies and procedures

ADDITIONAL REQUIREMENTS

• 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.