Sous Chef, Banquets (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

5d•Onsite

About The Position

Caesars New Orleans Casino & Hotel is a destination property in the heart of the city, we are continually striving to attract the best talent to deliver extraordinary experiences for our guests. Are you ready to join a team that embraces a family culture, blazes the trail, and commits to delivering Family-Style Service at every turn? We want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our winning team and bring your fun spirit along with you! JOB SUMMARY: The Sous Chef will be responsible for managing the day-to-day operation of the restaurant in accordance with established policies and procedures. Other duties may include but are not limited to:

Requirements

Culinary Arts degree or equivalent technical training in food and beverage field substituted on a year-to-year basis required.
Five years restaurant industry work, including two years in food preparation and service and three years in supervision is required.
Must be able to get along with co-workers and work as a team.
Must present a well-groomed appearance.
Must be able to maneuver to all areas of the casino, including all food and beverage service areas.
Must be able to coordinate multiple tasks at one time.
Must be able to compile, compute and analyze pertinent data needed for reports.
Must be able to communicate clearly and tactfully.
Must be able to implement strategic vision and plan into day-to-day operations.
Must be able to tolerate areas containing secondary smoke.
Must be able to work at a fast pace and in stressful situations.
Must be able to read, write, speak and understand the English language.
Must be able to respond to visual and aural cues.
Must be able to stand for up to 10 hours, and walk up and down stairs.

Responsibilities

Establish and administer training programs within the restaurant; counsel, guide and instruct personnel in the proper performance of their duties.
Direct the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
Coordinate the maintenance and development of methods for quality preparation of food; assists in the maintenance and development of procedures for food service and present menu items for maximum customer satisfaction.
Maintain an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours.
Ensure that available facilities are adequate for the performance of duties by assigned personnel.
Maintain and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
Monitor appearance of food served and communicates deviations from standard to the Kitchen Manager.
Act immediately on all customer comments to ensure that corrections are made when possible.
Perform assigned input work in compiling annual budgets.
Prepare and coordinates the periodical performance review of assigned personnel.
Recommend changes including hiring, promotion, demotion and release of personnel, recommends wage and salary adjustments for personnel within established limits.
Acts as a role model to other employees and always presents oneself as a credit to Caesars and encourages others to do the same.
Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.
Maintain working knowledge of present and future sports schedules to set, adjust, and plan for both TV schedule and guest attendance.