Lead Cook — Resort Kitchen Leader & Mentor

Caesars Entertainment; Stateline (NV); On-site; USD 42,000 - 54,000; Full time

Job summary

Caesars Entertainment is seeking a Cook I/II to prepare food accurately and timely, maintaining quality and sanitation. You will perform all cook station functions, supervise junior staff, and ensure menu items are available across outlets in a resort environment.

This role requires 5+ years of cooking in high-quality settings, culinary certifications preferred, and the ability to follow written orders in English.

Qualifications

• High School Diploma or equivalent preferred; culinary certificates preferred
• Minimum of 5 years of cooking in a high quality establishment
• Heavy experience in soups, sauces and gravies or completion of a three-year apprenticeship or accredited culinary school
• Ability to understand and respond to written orders in English
• Flexible to work in a resort environment and multiple outlets as needed
• Expert skill level on all cook stations and leadership experience
• Mentor and coach junior cooks; oversee kitchen operations in the Chef's absence
• Uphold high integrity and adhere to all policies and procedures

Responsibilities

• Performs all functions of a Cook I and Cook II
• Maintains adequate supply of menu items
• Maintains sanitary kitchen and operating equipment
• Inspects areas and coordinates cleaning with Kitchen Steward
• Regularly inspects steam table food for freshness
• Protects company assets against waste
• Provides leadership and training to lower level cooks
• Continues cooking knowledge through ongoing education with Executive Chef and Sous Chef

Skills

5+ years cooking experience

Leadership & mentoring

Cook station mastery

English proficiency

Flexibility in shifts

Sanitation & safety

Education

High School Diploma or equivalent

Culinary arts certificates

ACF Certification

Three-year apprenticeship

Culinary school graduate

Job description

Caesars Entertainment is seeking a Cook I/II to prepare food accurately and timely, maintaining quality and sanitation. You will perform all cook station functions, supervise junior staff, and ensure menu items are available across outlets in a resort environment.

This role requires 5+ years of cooking in high-quality settings, culinary certifications preferred, and the ability to follow written orders in English.