Executive Room Chef- Full Time (Paris-LV)

Caesars Entertainment • Las Vegas, NV

117d

About The Position

The position involves managing all aspects of daily back-of-house (BOH) operations, including staff management, product ordering, quality control, and compliance with health and safety regulations. The role requires designing and implementing menus, providing training materials, and maintaining high standards of food quality and cleanliness. The individual will work closely with the General Manager and front-of-house staff to ensure a positive guest experience while managing food and labor costs effectively.

Requirements

• Minimum of 5 years of chef experience preferred.
• Bachelor's Degree preferred.
• Culinary school or apprenticeship preferred.
• Experience operating in a similar role for 3-5 years.
• Experience in a fast-paced, high volume environment.
• Proven track record within 5-star hotels or reputable restaurants.
• ServSafe Certified.
• Knowledge of health and safety policies and procedures.
• Ability to read, write, and understand English.
• Basic/intermediate math skills.

Nice To Haves

• Experience managing a large team of up to 100 managers and supervisors.
• Passionate approach to streamline operational procedures.
• Excellent communication and administration skills.
• Knowledge of up-to-date culinary trends.
• Culinary creativity and problem-solving skills.

Responsibilities

• Conduct oneself with professionalism, integrity, accountability, and excellence.
• Run all aspects of daily BOH operations.
• Manage staff schedules and station assignments.
• Order and receive products.
• Prepare prep lists and instructions for the team.
• Quality check products during all stages of preparation.
• Oversee production and service.
• Conduct regular internal health and safety inspections.
• Manage daily food cost and spend.
• Design and implement menus as per Executive Chef's requirements.
• Provide training materials for front and back of house staff.
• Set and maintain high standards of food quality.
• Ensure food is handled and stored according to regulations.
• Adhere to company policies and statutory requirements.
• Ensure safe and proper use of kitchen equipment.
• Maintain cleanliness and sanitation in culinary work areas.
• Teach and develop the culinary team.
• Hold team members accountable fairly.
• Support a caring work environment.
• Work with General Manager to ensure a positive guest experience.
• Maintain food cost, labor cost, and supply cost within budget.
• Minimize waste and spoilage by monitoring occupancy forecasts.
• Conduct daily pre-shift meetings with staff.
• Maintain high standards of appearance and hygiene.
• Undertake additional duties as needed.

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
• Industry: Accommodation
• Education Level: Bachelor's degree