Senior Chef Tournant - Flavortown (Horseshoe LV)

Caesars Entertainment • Las Vegas, NV

7d

About The Position

The Senior Chef Tournant is responsible for food preparation and supervises and participates in food production for dining rooms, banquets, and related areas. The role supervises sous chefs, cooks, helpers, and kitchen runners, and is accountable for service quality and staff training. Duties also include preparing stocks and mother sauces, implementing menus, and supporting banquet menus, special events, and VIP parties. The position requires working across kitchen stations and helping maintain food quality, service deadlines, and operational standards in a fast-paced, high-volume environment.

Requirements

• At least 3 to 5 years of specialized culinary and high-volume cooking experience for certain room positions.
• At least 3 years of managerial or supervisory experience.
• Knowledge and experience handling all culinary aspects of running an operation, including 2 years in a Chef Tournant position or a similar title.
• Culinary management experience.
• Ability to accommodate a flexible work schedule.
• Ability to work any station in the kitchen.
• Hard-working attitude, desire to learn, and ability to follow instructions.
• Effective professional communication in English, both verbally and in writing.
• Neat and professional appearance.
• Ability to handle heavy business volume and sensitive staff or guest situations in a timely manner.

Nice To Haves

• Bilingual ability.

Responsibilities

• Assign specific duties to supervised employees to ensure efficient kitchen operations.
• Train and supervise kitchen staff in the proper preparation of menu items.
• Prepare food according to standard recipes or guest-check specifications to ensure product consistency.
• Monitor and enforce regulations for receiving, storing, and rotating food products.
• Follow cost and quality control procedures.
• Provide staff with clear verbal and written instructions.
• Monitor work assignments and adjust staffing as needed.
• Supervise staff, including training, counseling, and discipline.
• Recommend policies, procedures, and training to improve service and productivity.
• Work with the Room Chef and Chef de Cuisine to monitor and control food costs through ordering and inventory control.
• Maintain workstations to hotel cleanliness standards.
• Report equipment requiring repair or service to the chef and engineering.
• Assess, advise, guide, and train cooks and prep staff to meet quality standards and service deadlines.
• Ensure kitchen staff follow standardized recipes, portioning, plating, garnishing, and line-stocking procedures.
• Properly expedite service and assist the Chef Tournant and line cooks as needed.
• Assist in other production areas when staff shortages occur.
• Support employees in taking responsibility, communicating effectively, and building positive working relationships.
• Communicate verbally to facilitate department meetings and presentations.
• Take over part or all of a station when needed.
• Cut meats and prepare soups and entrees.
• Help control waste, food costs, and labor costs.
• Convert, adjust, or update recipes and standard procedures when necessary.
• Prepare stocks and mother sauces and implement new menus, banquet menus, and menus for special events and VIP parties.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed