Chef de Cuisine, Emeril's Kitchen (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

13d•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.

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 or Casual Dining
Proven performance in implementing and maintaining food production operational standards.
Must have experience in high volume type of environment
Experience in fine dining or semi-fine dining.
Must present a neat and professional appearance.
Work requires flexibility to work various shifts.
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

Work with Restaurant Manager and front of the house staff to ensure positive guest experience.
Produces food for the Restaurant and other events.
Ensures that all food prepared is nutritious, safe, eye appealing and properly flavored.
Specific duties include menu planning, maintenance of payroll, food cost and other related records.
Prepares food, establishes quality standards, trains employees in cooking methods, presentation techniques and portion control.
Interviews, hires, evaluate and disciplines kitchen personnel as appropriate.
Understands and communicates to kitchen personnel all property and department rules, policies and procedures.
Trains kitchen personnel in food production principles and practices.
Establishes quality standards for menu items and for food production practices.
Plans and prices menus.
Establishes portion sizes and standards of service for all menu items.
Schedules kitchen employees in conjunction with business forecasts and predetermined budget.
Maintains payroll records for submission to payroll department.
Controls food cost by establishing proper storage requirements, standardization of recipes and waste control.
Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
Provides safety training in lifting, carrying, hazardous material control, and chemical control.
Trains kitchen personnel in sanitation practices and help establish cleaning schedules, stock rotation, refrigeration temperature control points and any other sanitary controls.
Leads employees by creating a positive, supportive environment where talents, skills, and trade practices are exchanged, practiced and enhanced.
Understands and administers the PAR form, sets performance expectations and provides coaching and operational support for the kitchen production staff.
Enforces all appearance and uniform guidelines.
Demonstrates Caesars’ Family Style Service: Be Proactive, Own the Experience, Make it Fun and Together We Win