Head Chef-Asian Cuisine-Bacchanal Buffet (Caesars Palace LV)

Caesars Entertainment•Las Vegas, NV

1d•Onsite

About The Position

The Chef de Cuisine supervises kitchen staff in the assigned outlet and creates and fosters a sanitary, productive, and team-oriented work environment. The role focuses on Asian cuisine menu items and operations, including VIP Villa specialties featuring the same style of cuisine. The chef leads the Asian buffet operation across all dayparts, oversees a large team of chefs and cooks per shift, and maintains consistent, high-quality execution and food authenticity. The position also supports VIP dining and special events, particularly for high-value guests from East and Southeast Asia, with a focus on cultural authenticity and excellence. The chef provides hands-on leadership, training, and staff development; supports menu development, basic administration, and renovation planning; and works with restaurant management and front-of-house staff to ensure a positive guest experience.

Requirements

Must be at least 21 years of age.
Must currently be in a Chef de Cuisine or similar role.
Experience in a high-volume environment or casino/resort.
In-depth knowledge of food preparation, food trends, and food styling, with strong communication and administration skills.
Ability to maintain and further develop standards set by Caesars Entertainment.
Effective verbal and written communication in English in a professional manner.
A minimum of two years of Culinary Arts school or equivalent technical training in the food industry.
A minimum of three years of experience as a line-level supervisor or chef in a specialty room, steakhouse, fine dining, or semi-fine dining.
Neat and professional appearance.
Flexibility to work various shifts.
Nevada Food Handlers’ Certification.
Strong knowledge of all-around Asian cuisine.
Cantonese cooking skills.
Technical understanding of Japanese cuisine.
Working knowledge of basic Indian food preparation.
Proven leadership, high-volume experience, and strong training ability.
Ability to work in a fast-paced environment, handle multiple tasks under time constraints, manage heavy business volume, and address sensitive staff and guest problems in a timely manner.

Nice To Haves

Bilingual abilities.

Responsibilities

Work with the Restaurant Manager and front-of-house staff to ensure a positive guest experience, while maintaining a professional appearance and demeanor throughout the shift.
Ensure the quality of food products and presentations.
Teach and develop staff while serving a consistent product with pride.
Maintain food costs, labor costs, and expenses within budget guidelines.
Meet attendance guidelines and adhere to regulatory, departmental, and company policies.
Cook and create new, innovative, and imaginative recipes.
React quickly, resolve problems, support and foster loyalty, and conduct business professionally.
Lead the Asian buffet operation across all dayparts.
Oversee a large team of chefs and cooks per shift.
Maintain consistent, high-quality execution and food authenticity.
Provide hands-on leadership, training, and staff development.
Support menu development, basic administration, and renovation planning.
Support VIP dining and special events, particularly for high-value guests from East and Southeast Asia, ensuring cultural authenticity and excellence.
Prepare and oversee Asian cuisine offerings, including Chinese cuisines (Cantonese, Shanghainese, and Beijing), dim sum, Chinese BBQ, Southeast Asian cuisine, live Asian grill stations, Asian noodles, Japanese cuisine including sushi and sashimi, and select Indian preparations.