Senior Chef Tournant - Flavortown (Horseshoe LV)

Caesars Entertainment•Las Vegas, NV

About The Position

The Senior Chef Tournant is responsible for food preparation and for supervising and participating in food production for dining rooms, banquets, and related areas. The position supervises sous chefs, cooks, helpers, and kitchen runners, and is responsible 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.

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 in handling all culinary facets of running an operation.
Two years in a Chef Tournant position or similar title.
Culinary management experience.
Ability to work any station in the kitchen.
Hard-working, eager to learn, and able to follow instructions.
Experience with Stratton Warren, UKG, Microsoft Excel, and Microsoft Word.
Effective professional communication in English, both verbal and written.
Neat and professional appearance.
Ability to accommodate a flexible work schedule.
Ability to work in a fast-paced environment, handle multiple tasks under time constraints, and manage heavy business volume and sensitive staff and guest situations in a timely manner.

Nice To Haves

Bilingual ability.

Responsibilities

Assign specific duties to employees under supervision to ensure efficient kitchen operation.
Train and supervise kitchen staff in proper preparation of menu items.
Assist in preparing 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.
Give staff clear verbal and written instructions and monitor work assignments, adjusting 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 work-station cleanliness to hotel standards and 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 the Chef Tournant and cooks follow standardized recipes, portioning, plate-garnishing, and kitchen-line stocking procedures.
Properly expedite service and assist the Chef Tournant and line cooks when needed.
Assist in other production areas when staff shortages occur.
Support employees in accepting responsibility, communicating effectively, and building positive relationships.
Communicate verbally to facilitate department meetings and presentations.
Take over part or all of a station when work permits.
Cut meats and prepare soups and entrees.
Take appropriate action to help control waste, food costs, and labor costs.
Convert, adjust, or update recipes and standard procedures when necessary.
Accommodate a flexible work schedule and work any kitchen station.
Handle a heavy business volume and sensitive staff or guest situations in a timely manner.