Cook III - Ciera Steak and Chophouse

Bally; Stateline (NV); On-site; USD 42,000 - 60,000; Full time

Job summary

Bally's Lake Tahoe is seeking a Lead Cook to prepare and cook entrees to Bally's standards, oversee kitchen operations, and support executive and sous chefs in a fast-paced casino dining environment.

You will train cooks, ensure sanitation, and help develop weekly menus with seasonality and costs. Strong English communication and a high school diploma are required.

Qualifications

• High school diploma or equivalent is required.
• Working knowledge of Microsoft Office products is required.
• Must communicate clearly in English, verbally and in writing.
• Preferred: 3+ years culinary experience in high-paced outlets.
• Must obtain regional health card(s)/license(s) if applicable.

Responsibilities

• Prepare and cook entrees according to Bally's standards, including seasoning and garnishment.
• Support Executive Chef and Sous Chef, promoting teamwork.
• Lead the kitchen staff with coaching and training.
• Plan and develop daily/weekly menus considering seasonality, labor, and cost guidelines.
• Train and develop cooks and prep cooks; enforce safe operating procedures.
• Maintain kitchen sanitation and health code compliance at all times.
• Ability to work in other departments when required.

Job description

• Prepare and cook entrees/items according to company standards for recipes and procedures, including the seasoning, finish and garnishment of all food items and entrées. Adheres to time and sequence of cooking operations to meet service standards/hours.
• Support the Executive Chef and Sous Chef, developing a sense of teamwork and cooperation.
• Responsible for providing the highest quality guest experience by promoting the Thoughtful Service Model throughout all areas of responsibility.
• Collaborate with Sous Chefs/Executive Chef on planning and development of daily changing weekly menus in adherence to seasonality, labor, and food cost guidelines.
• Assist with training and developing cooks and prep cooks. Guide kitchen personnel in safe operating procedure of all equipment, utensils and machinery.
• Ensures kitchen sanitation standards and health code regulations meet applicable compliance standards at all times.
• Perform other duties as assigned.
• Will work in other departments when, necessary.

Supervisory Responsibilities:

The Lead Cook will assist in the oversight of the kitchen staff by way of coaching and training.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

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Qualifications

Education

Required

High School or better.

Experience

Required

High school diploma or equivalent required

Working knowledge of Microsoft Office products required.

Preferred

Three plus years culinary experience and/or training in a similar high paced food outlet, hotel or casino atmosphere.

Must be able to obtain and maintain the applicable regional Health card(s) and/or License(s), if applicable.

Must be able to effectively communicate verbally and in writing in English to both internal and external guests.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Equal Opportunity Employer
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