Chef De Cuisine- Full Time- Gordon Ramsay Steak (Paris-LV)

Caesars Entertainment•Las Vegas, NV

10h

About The Position

WE ARE CAESARS At Caesars Entertainment all Team Members are expected to uphold our Mission, Vision & Values. Our Mission: “Create the Extraordinary” Our Vision: “We create spectacular worlds that immerse, inspire, and connect you. We do not perform magic; we create it with excellence.” Our Values: “Blaze the Trail, Together We Win, All-In on Service” ORACLE SHORT DESCRIPTION JOB SUMMARY To assist the Executive Chef (Restaurant) and / or the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. HOW YOU WILL CREATE THE EXTRAORDINARY Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily “BUZZ” sessions or pre-shift meetings with staff. Maintain 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.

Requirements

Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
Knowledge of all kitchen equipment operations
Ability to read, write, and understand English
Ability to perform basic/intermediate math skills
Ability to establish and maintain an effective working relationship with management, staff, and guests
Nevada Health Card
ServSafe Certified
Able to manage team of up to 100 managers and supervisors and 600 hourly employees
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
Must be aware of market trends and latest developments in international cuisine and pastry
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
Requires mobility
Must be able to work any shift and long hours when necessary

Responsibilities

Assist the Executive Chef with the day to day running of the department
Responsible for the outlet and overall quality of products produced
Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend
Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner
Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures
Set and maintain a very high standard of food quality in preparation and execution
Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation
Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP
Ensure safe and proper use of equipment
Ensure kitchen equipment is in good working order, address any equipment issues promptly
Maintain a high standard of cleanliness and sanitation in and around all culinary work areas
Teach and develop and give support to culinary team as needed
Hold team members accountable on a fair and consistent basis
Support and foster a caring work environment
Work with General Manager and front of house staff to ensure a positive guest experience
Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines
Minimize waste and spoilage by monitoring occupancy forecasts
Conduct daily “BUZZ” sessions or pre-shift meetings with staff
Maintain 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