Chef Tournant - Lavazza (Horseshoe LV)

Caesars Entertainment•Las Vegas, NV

6h•Onsite

About The Position

To assist the Sr. Chef Tournant 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. This role involves assuming responsibilities in the absence of the Chef de Cuisine and Senior Chef Tournant, running all aspects of daily Back of House (BOH) operations, ensuring quality food product and presentations, and maintaining high standards of cleanliness and sanitation. The Chef Tournant will also teach, develop, and support the culinary team, work with management and front of house staff to ensure a positive guest experience, and maintain controllable expenses within budget guidelines.

Requirements

Minimum of 5 years of cooking experience required
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
Ability to perform basic/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
Applies best industry best practices
Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends
Must be aware of market trends and latest developments in international cuisine and pastry
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

Nice To Haves

Bachelor’s Degree preferred
Culinary school or apprenticeship preferred
Passion for streamlining operational procedures and increasing productivity of department
Excellent communication and administration skills
Emphasis on creative thinking, problem solving, and consistently well executed food product

Responsibilities

Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant.
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.
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.
Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
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.
Manage team of up to 100 managers and supervisors and 600 hourly employees.
Streamline operational procedures and increase productivity of department.
Maintain and further develop the standards set by Caesars Entertainment.
Demonstrate culinary creativity.