Lead Cook

Caesars Entertainment; St. Louis (MO); On-site; USD 30,000 - 40,000; Full time

Job summary

Ein etabliertes Unternehmen sucht einen engagierten Küchenmitarbeiter, der die Zubereitung von Speisen leitet und sicherstellt, dass die Küche effizient und hygienisch arbeitet. In dieser Rolle sind Sie für die Vorbereitung von Zutaten, die Zubereitung von Gerichten und die Aufrechterhaltung der Küchenstandards verantwortlich. Wenn Sie eine Leidenschaft für die Gastronomie haben und in einem dynamischen Umfeld arbeiten möchten, ist dies die perfekte Gelegenheit für Sie. Sie werden Teil eines Teams, das sich der Bereitstellung eines außergewöhnlichen Gästeerlebnisses verschrieben hat.

Qualifications

• Erfahrung in der Zubereitung von Speisen und der Küchenorganisation.
• Fähigkeit, in einem schnelllebigen Umfeld zu arbeiten und Gastservice zu bieten.

Responsibilities

• Vorbereitung von Zutaten und Zubereitung von Gerichten nach Rezept.
• Sicherstellen, dass die Küche sauber und gut organisiert ist.
• Gewährleistung eines hervorragenden Gastservices.

Skills

Küchenorganisation

Lebensmittelzubereitung

Gastservice

Sauberkeit und Hygiene

Kommunikationsfähigkeiten

Education

Erfahrung in der Gastronomie

Job description

POSITION PURPOSE

In the absence of the chef, supervise the work of the cooks to ensure all tasks are completed, providing superior service to both internal and external guests.

ESSENTIAL FUNCTIONS

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)

1. Assist in preparing meal ingredients, including washing, peeling, cutting, and slicing fruits and vegetables, as well as marinating meats.
2. Prepare soups, salads, and sauces as instructed by the chef.
3. Ensure that all cooking stations are adequately stocked with necessary ingredients and equipment.
4. Ensure all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
5. Adhere to standard food rotation practices to reduce waste and minimize contamination risks.
6. Assess the quality of delivered food supplies to meet restaurant standards.
7. Prepare a variety of food and beverage orders according to established recipes and outlet standards.
8. Ensure the outlet is set up, maintained, and stocked according to standards.
9. Properly store all unused food items.
10. Maintain a safe work area, addressing spills and hazards promptly.
11. Clean and store dishware, utensils, and equipment properly at the end of each shift.
12. Use and maintain all assigned areas and equipment in a sanitary, safe, and effective manner.
13. Perform shift-ending cleaning and stocking duties.
14. Perform other duties as assigned by management.

PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS:

Ability to lift and transport objects weighing up to 50 lbs.

Ability to be physically mobile, standing and walking for 8 to 12 hours.

Excellent guest service and communication skills.

Ability to work in areas with dust, secondhand smoke, varying noise and temperature levels, lighting, vibrations, crowds, and air quality.

Maintain a professional appearance and demeanor at all times.

Regular and punctual attendance required.

Ability to perform repetitive hand motions, including holding and grasping.