Chef Tournant- Full Time- Caramella (Planet Hollywood-LV)

Caesars Entertainment•Las Vegas, NV

38d

About The Position

WE ARE CAESARS At Caesars Entertainment, our Mission, Vision & Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision & Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them. Our Mission: “Create the Extraordinary” Our Vision: “We create spectacular worlds that immerse, inspire and connect you. We don’t perform magic; we create it with excellence.” Our Values: “Blaze the Trail, Together We Win, All-In on Service” Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the wellbeing of our Team Members and their families, and making positive contributions to the communities we operate in. JOB SUMMARY 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

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
Able to manage team of up to 100 managers and supervisors and 600 hourly employees.
Passionate approach to streamline operational procedures and increase productivity of department.
Excellent communication and administration skills.
Applies best industry best practices.
Ability to maintain and further develop the standards set by Caesars Entertainment.
Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends.
Must demonstrate culinary creativity.
Emphasis on creative thinking, problem solving, and consistently well executed food product.
Must be aware of market trends and latest developments in international cuisine and pastry.
Knowledge of all kitchen equipment operations.
Ability to establish and maintain an effective working relationship with management, staff, and guests.
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
Must be able to work any shift and long hours when necessary.

Nice To Haves

Bachelor’s Degree preferred
Culinary school or apprenticeship preferred

Responsibilities

Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant.
Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
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.