Bobby's Burgers Sous Chef, Food Hall (Caesars New Orleans)

Caesars Entertainment • New Orleans, LA

4d • Onsite

About The Position

The Sous Chef administers the overall activities of the restaurant operation.

Requirements

• 2 year Culinary Arts Degree from an accredited program required or completion of approved ACF apprentice program.
• Minimum of 2 years of cooking in a high quality/high volume establishment.
• Ability to understand and respond to written order, recipes and directs in English
• Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed
• Knowledge of breads, pastries, bakery production
• Ability to implement a la carte desserts
• Demonstrated expert skill level on all cook stations
• Demonstrated leadership skills with a focus on coaching for success; ability to mentor
• Ability to oversee the daily operations of the kitchen in the absence of a Chef
• Good communication skills
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.
• Adheres to all regulatory, company and department policies and procedures

Responsibilities

• Provides superior customer service, positively effects interactions with customers and team members, and has the resiliency to deal with difficult customers in all types of business conditions.
• Ensures full staff understanding of menu items and monitors food quality.
• Ensures all items are prepared from recipes as specified, maintain cost effectiveness and overall quality.
• Prepares and performs appropriate yield tests.
• Prepares requisitions for food ordering.
• Assists in the development of new menu items and daily specials
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Maintains adequate supply of menu items.
• Maintains assigned facility in a sanitary condition and equipment in operational condition.
• Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
• Protects company assets against stealing, breakage and waste.
• Provides leadership and training to lower level cooks.
• Effectively communicates with other team members, including service and kitchen maintenance personnel.
• Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree