Senior Chef Tournant- Martha Stewart- Full Time (Paris-LV)

Caesars Entertainment • Las Vegas, NV

119d

About The Position

To assist the Executive Chef (Restaurant) 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 preferred.
• Bachelor's Degree preferred.
• Culinary school or apprenticeship preferred.
• Experience operating in a similar role for minimum of 1 year.
• Experience working in a fast-paced, high volume environment.
• Proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants.
• ServSafe Certified.
• Knowledge of kitchen equipment operations.
• Ability to read, write, and understand English.
• Ability to perform basic/intermediate math skills.
• Ability to establish and maintain effective working relationships with management, staff, and guests.
• License Certificate: Food Safety Employee Training required and Food Handler's Card.

Nice To Haves

• Passionate approach to streamline operational procedures and increase productivity of department.
• Excellent communication and administration skills.
• Ability to maintain and further develop the standards set by Caesars Entertainment.
• Wealth of experience and in-depth knowledge of up-to-date culinary trends.
• Demonstrated culinary creativity.
• Emphasis on creative thinking, problem solving, and consistently well executed food product.
• Awareness of market trends and latest developments in international cuisine and pastry.

Responsibilities

• Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine.
• Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
• Run all aspects of daily BOH operations including managing staff schedules and station assignments.
• Order and receive product, prepare prep lists and instruction for the team.
• Quality check product during all stages of preparation.
• Conduct regular internal health and safety inspections.
• Manage daily food cost and spend.
• Ensure quality food product and presentations.
• Ensure food is handled respectfully and stored according to SNHD regulation.
• Adhere to and enforce company policies and statutory requirements regarding health and safety, sanitation, fire procedures and HACCP.
• Ensure safe and proper use of equipment.
• Maintain a high standard of cleanliness and sanitation in culinary work areas.
• Teach, develop, and support 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 within the overall scope of the position.

What This Job Offers

• Job Type: Full-time
• Industry: Accommodation
• Education Level: Bachelor's degree