Lead Cook - Full Time or Part Time, Banquets (flexible)

Caesars Entertainment; Kansas City (MO); Hybrid; USD 35,000 - 45,000; Full time

Job summary

A leading company in the hospitality industry is seeking a Line Cook Lead to oversee food preparation and manage kitchen staff in a fast-paced environment. The ideal candidate should have a strong culinary background, excellent communication skills, and the ability to maintain high standards of food quality and safety. This role involves coordinating with team members, ensuring efficient service, and adhering to sanitation practices. Join us to enhance your culinary career in a dynamic setting.

Qualifications

• Minimum of 3 years culinary experience required.
• Knowledge of kitchen sanitation and equipment operation.
• Flexible schedule including holidays and weekends.

Responsibilities

• Leads Line cooks in food preparation and service.
• Ensures cleanliness and organization of work areas.
• Controls food production and sanitation policies.

Skills

Customer Service

Communication

Culinary Skills

Sanitation Knowledge

Education

High School Diploma or equivalent

Job description

JOB SUMMARY:

Leads the Line cooks in preparation of food for the outlets within the culinary department. Enhances productivity and acts as liaison between Kitchen Supervisor and Line cooks.

ESSENTIAL JOB FUNCTIONS

• Ensures fast, clean service of all menu items as well as consistency.
• Controls food production, including proper cooking methods, cooking time, and temperature.
• Ensures sanitation policies and storage of prepared foods are followed.
• Prepares the proper levels of food based on forecasted needs and ensures their prompt delivery.
• Minimizes labor use while maintaining required production levels.
• Completes daily financial tools and reports.
• Wears required safety and identification gear, including bi-therm, gaming license (if applicable), name tag, and hair restraint.
• Maintains a sanitary, organized, and safe work environment that promotes skill exchange and enhancement.
• Communicates effectively with front of house management and team members.
• Enforces appearance guidelines, regulatory policies, internal controls, and procedures.
• Assists Sous Chefs in supervising, training, and coordinating the cooking staff.
• Coordinates with peers and expeditors regarding menu item availability and readiness.
• Ensures all menu items are prepared swiftly and hygienically following established recipes and standards.
• Ensures cleanliness and organization of work areas and assists with cleaning tasks as needed.
• Cross-trains team members and supports peers and team development.
• Prepares food items ensuring consistency and quality.
• Controls food production, including proper handling, storage, and sanitation of food and leftovers.
• Maintains knowledge of perishables, ensuring their proper storage and handling to maintain quality and security.
• Oversees proper care, storage, and maintenance of tools and equipment.
• Prepares for busy periods efficiently to meet incoming orders without delay.
• Provides relief for Sous Chefs and assists in all kitchen areas as needed.
• Identifies and corrects product discrepancies, ensuring adherence to quality standards.

QUALIFICATIONS:

• High School Diploma or equivalent.
• Demonstrates high integrity and awareness of regulated business standards.
• Must be 18 years or older.
• Passes background check and drug screening.
• Flexible schedule, including holidays and weekends.
• Well-groomed appearance.
• Excellent customer service and communication skills.
• Minimum of 3 years culinary experience.
• Knowledge of kitchen sanitation, equipment operation, and maintenance.

WORK ENVIRONMENT REQUIREMENTS:

• Ability to stand for long periods and work in a fast-paced, stressful environment.
• Tolerance for second-hand smoke, high noise, bright lights, and dust.
• Proficiency in English (reading, writing, speaking, understanding).
• Dexterity to handle kitchen tools and equipment.
• Physical ability to lift and carry weights as specified.
• Ability to work independently and as part of a team.
• Familiarity with all kitchen operations and a sense of urgency.

DISCLAIMER:

This list is not exhaustive. Management reserves the right to revise or assign additional tasks as necessary due to circumstances such as emergencies, personnel changes, workload, or technical developments.