Chef De Cuisine-Giada (Vanderpump Hotel LV)
About The Position
The Chef de Cuisine is responsible for the supervision of kitchen staff in assigned outlet and creating and fostering a sanitary, productive and team-oriented work environment. Responsibilities Work with Restaurant Manager and front of the house staff to ensure positive guest experience. Maintains professional appearance and demeanor throughout shift Ensure quality food product and presentations. Teach and develop staff while serving a consistent product with pride. Maintains food cost, labor cost and expenses within budget guidelines. Meets attendance guidelines and adheres to regulatory, departmental and Company policies. Must be able to cook and create new, innovative and imaginative recipes. Must be able to react quickly and resolve problems. Support and foster loyalty and always conduct business in a professional manner.
Requirements
- Must be 21 years of age or older
- Candidate must currently be in a Chef de Cuisine or similar role
- Must have experience in high volume type of environment or Casino/Resort.
- Besides in-depth knowledge of food preparation, food trends and food styling, communication and administration skills are paramount
- Ability to maintain and further develop the standards set by Caesars Entertainment.
- Work requires effective communication in English, both verbal and written form in a professional manner.
- Work requires a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry.
- Minimum of three-year experience as line level Supervisor or Chef in specialty room, Steakhouse, Fine Dining or Semi Fine Dining.
- Must present a neat and professional appearance.
- Work requires flexibility to work various shifts.
- Nevada Food Handers' Certification
- Fast paced environment, multiple tasks to be handled under time constraint.
- Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.
Nice To Haves
- Work prefers Bilingual abilities
Responsibilities
- Work with Restaurant Manager and front of the house staff to ensure positive guest experience.
- Maintains professional appearance and demeanor throughout shift
- Ensure quality food product and presentations.
- Teach and develop staff while serving a consistent product with pride.
- Maintains food cost, labor cost and expenses within budget guidelines.
- Meets attendance guidelines and adheres to regulatory, departmental and Company policies.
- Must be able to cook and create new, innovative and imaginative recipes.
- Must be able to react quickly and resolve problems.
- Support and foster loyalty and always conduct business in a professional manner.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
