Chef De Cuisine - Food & Beverage (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

4d•Onsite

About The Position

The Chef de Cuisine supervises the activities of assigned restaurant and kitchen staff including scheduling, maintaining inventory, and assuring a quality product is served to guests in a timely manner. Chef will also complete all necessary paperwork and performs other duties to maintain a smooth, orderly operating kitchen. Summary of major responsibilities include interviewing, selecting, and training employees; conducting performance reviews; recommending wage increases and promotions; handling employees’ complaints and disciplining and/or recommending discipline and supervising work.

Requirements

Candidate must currently be in a Chef de Cuisine or similar role
Must have experience in high volume type of environment
Experience in fine dining or semi-fine dining
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, Casual Dining or Buffet Restaurant environment.
Proven performance in implementing and maintaining food production operational standards.
Must be able to work a flexible schedule, including late nights, weekends, and holidays, with a strong on-property presence during peak business periods.
Must be able to lift up to 10 pounds and carry up to 5 pounds.
Must be able to bend, reach, kneel, twist and grip items when working at assigned desk area.
Must have manual dexterity and coordination to operate office equipment, including a 10 key adding machine, PC computers, fax machine and photocopier.
Must be able to maneuver to all areas of the casino.
Must present a neat and professional appearance.
Work requires flexibility to work various shifts
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.
Must be able to speak clearly and listen attentively to employees, dining room staff and guests.
Must be able to stand and exert well-paced mobility for periods up to 4 hours in length.
Must have the ability to lift pots, pans, etc. up to 40 pounds in weight.
Must be able to read and write to facilitate the communication process.

Responsibilities

Partner with the front-of-house team to deliver a consistently positive guest experience.
Lead a high-volume, multi-meal period kitchen in a fast-paced, dynamic environment.
Oversee all food production for the restaurant and events, ensuring consistency, quality, and timeliness.
Ensure all food is safe, properly prepared, visually appealing, and aligned with established culinary standards.
Drive menu planning, development, and pricing, while maintaining control of food cost and operational records.
Maintains payroll records for submission to payroll department.
Specific duties include menu planning, maintenance of payroll, food cost and other related records.
Schedules kitchen employees in conjunction with business forecasts and predetermined budget.
Establish and uphold quality standards for recipes, presentation, and portion control.
Prepares food, establishes quality standards, trains employees in cooking methods, presentation techniques and portion control.
Understands and administers the PAR form, sets performance expectations and provides coaching and operational support for the kitchen production staff.
Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
Evaluate, establish, and reengineer kitchen processes to improve efficiency, productivity, and scalability without compromising quality.
Manage scheduling, payroll oversight, and labor alignment based on business levels and budget targets.
Control costs through proper inventory management, storage practices, and waste reduction.
Leads employees by creating a positive, supportive environment where talents, skills, and trade practices are exchanged, practiced and enhanced.
Recruit, hire, train, coach, and discipline kitchen team members and leaders.
Interviews, hires, evaluate and disciplines kitchen personnel as appropriate.
Serve as a culture leader by mentoring and developing sous chefs and supervisors to build a strong leadership team.
Foster a collaborative, team-oriented environment focused on accountability, communication, and continuous learning.
Train and develop team members in culinary techniques, food production practices, safety, and sanitation standards.
Ensure compliance with all company policies, procedures, and regulatory requirements.
Oversee safety practices, including proper equipment use, hazardous material handling, and workplace safety training.
Trains kitchen personnel in sanitation practices and help establish cleaning schedules, stock rotation, refrigeration temperature control points and any other sanitary controls.