Room Chef

Caesars Entertainment•Black Hawk, CO

7d•$58,000

About The Position

The Room Chef is responsible for coordinating activities of and directs the training and performance of chefs, cooks, and other kitchen workers engaged in the preparing and cooking food items in our hotels and or restaurants to ensure an efficient and effective food service and product.

Requirements

3 to 5 years’ experience as a chef d’ cuisine or sous chef with.
Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.
Ability to analyze and interpret departmental needs and results.
Ability to solve complex problems.
Ability to perform assigned duties under frequent time pressures in an interruptive office.
Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements.
Broad variety of tasks and deadlines requires an irregular work schedule.
Management abilities demonstrated in managing the kitchen operational effectiveness.
Maintain interpersonal working relationships among all personnel.
Oral and written communication skills.
Willingness to assume overall responsibility relative to the performance of the property.
Effective managing of staff.
Accuracy in completing assigned duties, paperwork, and reports in a timely manner.

Responsibilities

Reports to the Director of Hospitality for successful performance of assigned duties.
Responsible for the supervision and performance of all other cooks and kitchen workers. Relationships with Pastry Chef and must work in conjunction with the goals of the Restaurant Managers and Supervisors.
Assist and advises other departments and company personnel, as necessary to assure the success of the Food and Beverage department and the company overall.
Development, management, and implication of the budget for the kitchens, including the food cost of sales and kitchen labor costs while meeting the Health Departments required guidelines.
Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment.
Delegate authority and assign responsibilities.
Developing staff.
Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals.
Control food costs and establishes purchasing specifications; store room requisitions systems, product storage, portion control, and waste control.
Manage programs and processes to control and reduce loss time injuries.
Ensure the safety and security of employees.
Ability to maintain strict confidentiality relative to financial data, company policies and procedures.
Through various oral and written reports to the Director of Hospitality.
Through achievement of performance goals.
Other duties as assigned.