CHEF TOURNANT HELLS KITCHEN

Caesars Entertainment • Stateline, NV

116d

About The Position

Prepares food in an accurate and timely manner to provide guests with a quality product. Provides leadership for attendant kitchen culinary staff.

Requirements

• 2-year Culinary Arts Degree from an accredited program required or completion of approved ACF apprentice program.
• Minimum of 2 years of cooking in a high quality/high volume establishment.
• Ability to understand and respond to written order, recipes and directs in English.
• Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed.
• Knowledge of breads, pastries, bakery production.
• Ability to implement a la carte desserts.
• Demonstrated expert skill level on all cook stations.
• Demonstrated leadership skills with a focus on coaching for success; ability to mentor.
• Ability to oversee the daily operations of the kitchen in the absence of a Chef.
• Good communication skills.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
• Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.
• Adheres to all regulatory, company and department policies and procedures.

Responsibilities

• Provides safe and wholesome food to our guests.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
• Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.
• Maintains adequate supply of menu items.
• Maintains assigned facility in a sanitary condition and equipment in operational condition.
• Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
• Regularly inspects food in steam tables to ensure freshness.
• Protects company assets against stealing, breakage and waste.
• Maintains portion controls.
• Provides leadership and training to lower level cooks.
• Effectively communicates with other team members, including service and kitchen maintenance personnel.
• Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.

What This Job Offers

• Industry: Accommodation
• Education Level: Associate degree