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Lead Cook-Employee Cafe-Swing

JOB SUMMARY:
Preparesfood in an accurate and timely manner to provide guests with a quality product.
Providesleadership for lower level cooks.
KEY JOB FUNCTIONS:
Performsall functions of a Cook I and Cook II.
Maintainsadequate supply of menu items.
Maintainsassigned facility in a sanitary condition and equipment in operationalcondition.
Inspectsassigned areas and coordinates cleaning activities with the Kitchen Steward.
Regularlyinspects food in steam tables to insure freshness.
Protectscompany assets against stealing, breakage and waste.
Maintainsportion controls.
Providesleadership and training to lower level cooks.
Continuesto update cooking knowledge through books, magazines and discussions with theExecutive Chef and Executive Sous Chef.
EDUCATIONand/or EXPERIENCE:
HighSchool Diploma or equivalent preferred; Certificates in culinary arts, ACFCertification, etc., preferred
Minimumof 5 years of cooking in a high quality establishment
Heavyexperience in cooking soups, sauces and gravies or completed three-yearapprenticeship program and/or completion of accredited culinary school
QUALIFICATIONS:
Abilityto understand and respond to written order, recipes and directs in English
Abilityto work flexible time periods as required of a cook in a resort environment aswell as be flexible enough to work in multiple outlets as needed
Knowledgeof breads, pastries, bakery production
Abilityto implement a la carte desserts
Demonstratedexpert skill level on all cook stations
Demonstratedleadership skills with a focus on coaching for success; ability to mentor
Abilityto oversee the daily operations of the kitchen in the absence of a Chef
Goodcommunication skills
Abilityto uphold and demonstrate the highest level of integrity in all situations andrecognize standards required by a regulated business
Actsas a role model to other Team Members and always presents oneself as a creditto Caesars Entertainment and encourages others to do the same.
Adheresto all regulatory, company and department policies and procedures
PHYSICAL, MENTAL and ENVIRONMENTALDEMANDS:
Abilityto correctly lift and transport objects weighing up to 50 lbs.
Abilityto work a minimum of 8 hours with appropriate mobility and endurance
Abilityto stand for 8 hours
Visualrange must include immediate environment
Auditoryrange must include near and medium distances.
Dexterityto use food preparation machinery
Abilityto use repetitive hand motion, holding and grasping
Abilityto tolerate extreme temperatures
Positionsthat 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 berequired to enter public areas from time to time, in connection with theirduties, and may be subject to the same environment.
Disclaimer
This isnot necessarily an exhaustive list of all responsibilities, skills, duties,requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job,management reserves the right to revise the current job or to require thatother or different tasks be performed when circumstances change, (e.g.emergencies, changes in personnel, workload, rush jobs or technicaldevelopments).
JOB SUMMARY:
Preparesfood in an accurate and timely manner to provide guests with a quality product.
Providesleadership for lower level cooks.
KEY JOB FUNCTIONS:
Performsall functions of a Cook I and Cook II.
Maintainsadequate supply of menu items.
Maintainsassigned facility in a sanitary condition and equipment in operationalcondition.
Inspectsassigned areas and coordinates cleaning activities with the Kitchen Steward.
Regularlyinspects food in steam tables to insure freshness.
Protectscompany assets against stealing, breakage and waste.
Maintainsportion controls.
Providesleadership and training to lower level cooks.
Continuesto update cooking knowledge through books, magazines and discussions with theExecutive Chef and Executive Sous Chef.
EDUCATIONand/or EXPERIENCE:
HighSchool Diploma or equivalent preferred; Certificates in culinary arts, ACFCertification, etc., preferred
Minimumof 5 years of cooking in a high quality establishment
Heavyexperience in cooking soups, sauces and gravies or completed three-yearapprenticeship program and/or completion of accredited culinary school
QUALIFICATIONS:
Abilityto understand and respond to written order, recipes and directs in English
Abilityto work flexible time periods as required of a cook in a resort environment aswell as be flexible enough to work in multiple outlets as needed
Knowledgeof breads, pastries, bakery production
Abilityto implement a la carte desserts
Demonstratedexpert skill level on all cook stations
Demonstratedleadership skills with a focus on coaching for success; ability to mentor
Abilityto oversee the daily operations of the kitchen in the absence of a Chef
Goodcommunication skills
Abilityto uphold and demonstrate the highest level of integrity in all situations andrecognize standards required by a regulated business
Actsas a role model to other Team Members and always presents oneself as a creditto Caesars Entertainment and encourages others to do the same.
Adheresto all regulatory, company and department policies and procedures
PHYSICAL, MENTAL and ENVIRONMENTALDEMANDS:
Abilityto correctly lift and transport objects weighing up to 50 lbs.
Abilityto work a minimum of 8 hours with appropriate mobility and endurance
Abilityto stand for 8 hours
Visualrange must include immediate environment
Auditoryrange must include near and medium distances.
Dexterityto use food preparation machinery
Abilityto use repetitive hand motion, holding and grasping
Abilityto tolerate extreme temperatures
Positionsthat 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 berequired to enter public areas from time to time, in connection with theirduties, and may be subject to the same environment.
Disclaimer
This isnot necessarily an exhaustive list of all responsibilities, skills, duties,requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job,management reserves the right to revise the current job or to require thatother or different tasks be performed when circumstances change, (e.g.emergencies, changes in personnel, workload, rush jobs or technicaldevelopments).



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