Senior Chef Tournant- Bacchanal (Caesars Palace LV)

Caesars Entertainment•Las Vegas, NV

52d•Onsite

About The Position

HOW YOU WILL CREATE THE EXTRAORDINARY Ass ume 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 but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product 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 product and presentations. Must be able to cook and create new, innovative and imaginative recipes. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, 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 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 of work outside the normal daily/weekly routine but within the overall scope of the position. TOGETHER WE WIN We believe in delivering family-style service—an approach that fosters warmth, connection, and a genuine sense of belonging. Our team treats every guest and colleague with the same care and hospitality we would extend to family, creating a welcoming environment built on respect, teamwork, and personalized attention. Whether assisting customers or collaborating with coworkers, we prioritize service that is thoughtful, supportive, and rooted in genuine relationships DISCLAIMER This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). EQUAL EMPLOYMENT OPPORTUNITY Caesars Entertainment is an Equal Opportunity Employer. Caesars Entertainment will not discriminate against any employee or applicant based upon a person’s race, color, creed, religion, national origin, sex, marital status, disability, status with regard to public assistance, age, sexual or affectional orientation, gender identity, familial status, ancestry, local human rights commission activity, citizenship, genetic information, protected veteran or military status, or any other protected class.

Requirements

Minimum of 5 years of cooking experience preferred
Must have experience operating in a similar role for 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
21+ of age
Nevada Health Card

Nice To Haves

Bachelor’s Degree preferred
Culinary school or apprenticeship preferred

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 but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product 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 product and presentations.
Must be able to cook and create new, innovative and imaginative recipes.
Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
Ensure safe and proper use of equipment.
Ensure kitchen equipment is in good working order, 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 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 of work outside the normal daily/weekly routine but within the overall scope of the position.