Prepares food in an accurate and timely manner to provide guests with a quality product. Provides leadership for lower level cooks. • 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 • 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.