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

Caesars Entertainment•New Orleans, LA

2d•Onsite

About The Position

The Sous Chef administers the overall activities of the restaurant operation. This role involves providing superior customer service, ensuring a positive impact on customer and team member interactions, and demonstrating resilience in handling difficult customers. The Sous Chef ensures full staff understanding of menu items, monitors food quality, and ensures all items are prepared from recipes as specified, maintaining cost effectiveness and overall quality. Responsibilities include performing yield tests, preparing requisitions for food ordering, and assisting in the development of new menu items and daily specials. The role also requires demonstrating proper care, storage, use, and cleaning of all tools and equipment, along with competent product knowledge by correctly storing and handling perishables to maintain quality, security, value, and integrity. Maintaining an adequate supply of menu items and ensuring the assigned facility is sanitary and equipment is operational are key duties. The Sous Chef inspects assigned areas, coordinates cleaning activities with the Kitchen Steward, and protects company assets against stealing, breakage, and waste. Additionally, this position provides leadership and training to lower-level cooks and effectively communicates with other team members, including service and kitchen maintenance personnel. Continuous updating of cooking knowledge through various resources is encouraged.

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.
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.

Nice To Haves

Knowledge of breads, pastries, bakery production.
Ability to work in a noisy environment, and may be exposed to guests who use tobacco products.
May be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.

Responsibilities

Administers the overall activities of the restaurant operation.
Provides superior customer service.
Ensures full staff understanding of menu items and monitors food quality.
Ensures all items are prepared from recipes as specified, maintaining 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.