Lead Cook - Banquets
The Banquets Lead Cook is responsible for overseeing food production for banquet and special event functions, ensuring all menu items are prepared accurately, efficiently, and to established quality standards. This role leads and supports banquet culinary staff during event execution, coordinates timing and plating to meet service deadlines, and maintains consistency across high‑volume service. The Banquets Lead Cook works closely with kitchen leadership to ensure smooth operations, proper food handling, and an exceptional guest experience for events of all sizes.
Performs all functions of a Cook I and Cook II.
Maintains adequate supply of menu items.
Maintains assigned facility in a sanitary condition and equipment in operational condition.
Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
Regularly inspects food in steam tables to insure freshness.
Protects company assets against stealing, breakage and waste.
Maintains portion controls.
Provides leadership and training to lower level cooks.
Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.
High School Diploma or equivalent preferred; Certificates in culinary arts, ACF Certification, etc., preferred
Minimum of 5 years of cooking in a high quality establishment
Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school
Ability to understand and respond to written order, recipes and directs in English
Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed
Knowledge of breads, pastries, bakery production
Ability to implement a la carte desserts
Demonstrated expert skill level on all cook stations
Demonstrated leadership skills with a focus on coaching for success; ability to mentor
Ability to oversee the daily operations of the kitchen in the absence of a Chef
Good communication skills
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.
Adheres to all regulatory, company and department policies and procedures
ADDITIONAL REQUIREMENTS
Ability to correctly lift and transport objects weighing up to 50 lbs.
Ability to work a minimum of 8 hours with appropriate mobility and endurance
Ability to stand for 8 hours
Visual range must include immediate environment
Auditory range must include near and medium distances.
Dexterity to use food preparation machinery
Ability to use repetitive hand motion, holding and grasping
Ability to tolerate extreme temperatures
Positions that 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 be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.