Job Abstract

This position supervises all line and kitchen employees regardless of their station. In the absence of the Executive Chef. The Lead cook is responsible for the continued overall operation of Hell’s kitchen. All lead cooks should have working knowledge of all kitchen equipment and have their own tools.

Our ideal candidate:

• Work requires effective communication in English, both verbal and written form in a professional manner.
• Minimum 4 years cooking experience, with all aspects, Garde Manger, Baking, Butcher Shop, Cost controls etc.
• Must have one of the following:
  • American Culinary Federation, CSC certification or higher
  • 3-year culinary apprenticeship
  • 4-5 years in a high-volume outlet.
• Work requires a neat appearance with good personal hygiene.
• Work requires the ability to read, understand and follow recipes precisely.
• Ability to supervise and work hands on in various food service operations.
• Competent cooking and knife skills.
• Have a solid concept of cooking methods and procedures.
• Some management and/ or supervisory skills.
• Work requires competent knowledge and compliance of local health code.
• Must be flexible to work any hours, able to function under extreme pressure.
• Must be a team player and have a desire to better themselves and those around them.
• 2-year Culinary Degree

About the role:

• Work in a clean and sanitary manner at all times.
• Ensure compliance with all company and department polices.
• Resolve guest concerns.
• Resolve team member concerns and conflicts.
• Maintain a safe working environment.
• Attendance of department meetings.
• Expedite during peak periods, check all food products, do a walk through prior to service, check all equipment.
• Prepare all menu items.
• Train and coach, all kitchen staff.
• Delegate responsibility and authority to staff.
• Provide a motivational working environment for all team members.
• Have the ability to think on your feet.
• Order all menu items from Warehouse, Butcher shop, Bakeshop, and Garde Manger.
• Work in a productive manner with all F&B outlets and other departments to ensure guest satisfaction.

A few more things:

• Loud, fast paced environment, multiple tasks to be handled under time constraint.
• Front-line cooks will have a great deal of direct public contact. Because this is a celebrity Chef concept, cooks will be held to a higher standard than cooks at other restaurants at this property.
• Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift.
• Work requires ability to work from a standing position for extended periods of time.
• Must be able to handle a heavy business volume in a timely manner.
• Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.

Pay: $25.00 per hour, depending on experience.

The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah’s Resort Southern California reserves the right to make changes to this job description whenever necessary.

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Harrah’s Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran.

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Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.

NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.