Senior Chef Tournant-Luxury Services-Amenities (Caesars Palace LV)

Caesars Entertainment•Las Vegas, NV

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

Must be 21 years of age or older
Minimum of 5 years of cooking experience preferred
Must have experience operating in a similar role for a 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 with 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
Passionate approach to streamline operational procedures and increase the productivity of the 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 the 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 with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
Requires mobility.
Ability to grasp, lift, move, or push goods on a cart/truck weighing a maximum of 100 pounds
Ability to work in confined spaces
Sense of smell, taste, touch, and sound
Eye/hand coordination and manual dexterity
Ability to distinguish letters, symbols, and colors
Normal vision and hearing range
Requires mobility
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 the 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 but not limited to; managing staff schedules and station assignments, ordering and receiving products, preparing prep lists and instruction for the team, quality checking products 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 products and presentations.
Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations.
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.
Ensure kitchen equipment is in good working order and 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 the 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 positive guest experience.
Maintain food costs, labor costs, supply costs, 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.