Waste Connection Jobs in Nevada (NOW HIRING)

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 highvolume 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.

Harrah's and Caesars Republic Lake Tahoe are located on the south shore of magnificent Lake Tahoe, America's largest alpine lake and number one vacation destination. Visitors are drawn to Lake Tahoe's year round recreation, which includes skiing and snowboarding in the winter months and hiking, fishing, mountain biking, golf kayaking, sailing and a plethora of other recreation opportunities in the spring, summer and fall. Add to this, the lively, round-the-clock gaming and indoor entertainment, world-class amenities, which include two heated pools , a full-service health spa, various restaurants, including the world renowned, Hell's Kitchen, 1,254 rooms and suites plus excellent guest service, and you can understand why Harrah's & Caesars Republic are popular choices for travelers and vacationers throughout the year.
Besides living in one of the Earth's most beautiful locations you will join a company that understands how to treat employees. As an industry leader, Harrah's believes a successful company starts with satised employees. Whether it's professional advancement or personal recognition, Harrah's provides accolades and incentives as you move along your career path.

• 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.

• 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.