Chef Assistant, Nobu Restaurant (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

13d

About The Position

The Restaurant Chef Assistant at Nobu will assists the Executive Chef and Restaurant Chef with the day to day of running of the department and ensure overall quality of products produced. Assume responsibilities in the absence of Executive Chef and Restaurant Chef. Displays professionalism by conducting oneself with responsibility, integrity, accountability, and excellence. Executes the preparation of food and the activities of food preparation team. Assures that food presentation is timely and meets quality standards assisting cooks as needed. Communicates with department heads and restaurant management to appropriately plan for business volume. Assists with the coordination of menus recommending cooking techniques. Communicates to management the need for supplies and equipment. Communicates to appropriate department any hazardous situations that may potentially affect the health of employees or patrons. Follows progressive disciplinary program and coordinates with the Labor Relations Department to handle employee situations. Teaches and develops and gives support to culinary team as needed. Ensures that proper sanitation procedures are followed. Oversees the maintenance of the pantry area in an organized manner. Assists in the control of food & labor costs by eliminating waste and over production. Assures quality production levels are maintained. Ensures food is handled in a respectful manner and is processed and stored in accordance with Department of Health regulation. Adheres to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensures safe and proper use of equipment. Ensures kitchen equipment is in good working order, address any equipment issues promptly. Maintains a high standard of cleanliness and sanitation in and around all culinary work areas. Holds team members accountable on a fair and consistent basis. Supports and fosters a caring work environment. Works with General Manager and front of house staff to ensure a positive guest experience. Maintains food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimizes waste and spoilage by monitoring occupancy forecasts. Maintains high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. Ensures adherence to all safety policies and procedures and reports any safety hazards to department leaders. Maintains all facility and equipment in clean and operable condition. Inspects all assigned areas frequently. Ensures assigned work schedule is followed. Schedules employee break periods in accordance with established procedure.

Requirements

The ideal candidate for this role will have extensive experience as Head Sushi Chef at a fast-paced, high volume, 5-star reputable free-standing restaurant and has a passionate approach to streamline operational procedures and increase productivity of department.
3-5 years significant multi-food outlet experience, to include experience as a Sous, Lead, Broiler, Saucier, and Ala Carte functions.
Knowledge of large volume recipes, preparation, procedures and food presentation.
Knowledge of all kitchen equipment operations.
Ability to read, write, and understand English.
Passionate approach to streamline operational procedures and increase productivity of department.
Excellent communication and administration skills.
Applies best industry best practices.
Ability to maintain and further develop the standards set by Caesars Entertainment.
Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends.
Must demonstrate culinary creativity.
Emphasis on creative thinking, problem solving, and consistently well executed food product.
Knowledge of all kitchen equipment operations.
Ability to establish and maintain an effective working relationship with management, staff, and guests.
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
Requires mobility.
Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds.
Ability to work in confined spaces.
Sense of smell, taste, touch, and sound.
Eye/hand coordination and manual dexterity.
Ability to distinguish letters, symbols, and colors.
Normal vision and hearing range.

Nice To Haves

Bachelor’s Degree, Culinary school or apprenticeship preferred.
Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants preferred.

Responsibilities

Assists the Executive Chef and Restaurant Chef with the day to day of running of the department and ensure overall quality of products produced.
Assume responsibilities in the absence of Executive Chef and Restaurant Chef.
Displays professionalism by conducting oneself with responsibility, integrity, accountability, and excellence.
Executes the preparation of food and the activities of food preparation team.
Assures that food presentation is timely and meets quality standards assisting cooks as needed.
Communicates with department heads and restaurant management to appropriately plan for business volume.
Assists with the coordination of menus recommending cooking techniques.
Communicates to management the need for supplies and equipment.
Communicates to appropriate department any hazardous situations that may potentially affect the health of employees or patrons.
Follows progressive disciplinary program and coordinates with the Labor Relations Department to handle employee situations.
Teaches and develops and gives support to culinary team as needed.
Ensures that proper sanitation procedures are followed.
Oversees the maintenance of the pantry area in an organized manner.
Assists in the control of food & labor costs by eliminating waste and over production.
Assures quality production levels are maintained.
Ensures food is handled in a respectful manner and is processed and stored in accordance with Department of Health regulation.
Adheres to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
Ensures safe and proper use of equipment.
Ensures kitchen equipment is in good working order, address any equipment issues promptly.
Maintains a high standard of cleanliness and sanitation in and around all culinary work areas.
Holds team members accountable on a fair and consistent basis.
Supports and fosters a caring work environment.
Works with General Manager and front of house staff to ensure a positive guest experience.
Maintains food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
Minimizes waste and spoilage by monitoring occupancy forecasts.
Maintains high standards of appearance and good personal hygiene.
Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
Ensures adherence to all safety policies and procedures and reports any safety hazards to department leaders.
Maintains all facility and equipment in clean and operable condition.
Inspects all assigned areas frequently.
Ensures assigned work schedule is followed.
Schedules employee break periods in accordance with established procedure.