Chef Tournant - Ruth's Chris Steak House - Full Time (Harrah's LV)

Caesars Entertainment • Las Vegas, NV

85d

About The Position

To assist the Executive Chef and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced.

Requirements

• Minimum of 5 years of cooking experience required.
• Bachelor’s Degree preferred.
• Culinary school or apprenticeship preferred.
• Must have experience operating in a similar role for minimum of 1 year.
• Experience working in a fast-paced, high volume environment.
• Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants.
• ServSafe Certified.
• 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.
• Proficient in applying basic and intermediate math skills.
• Ability to establish and maintain an effective working relationship with management, staff, and guests.
• License Certificate: Food Safety Employee Training required and Food Handler’s Card.

Responsibilities

• Assume responsibilities in the absence of Chef de Cuisine.
• Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
• Oversee all aspects of daily BOH operations including but not limited to; managing staff 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.
• Ensure quality food product and presentations.
• 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.
• Minimize waste and spoilage by monitoring occupancy forecasts.
• 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.

Benefits

• Equal opportunity employer.
• Consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.

What This Job Offers

• Job Type: Full-time
• Education Level: Bachelor's degree
• Number of Employees: 5,001-10,000 employees