Sous Chef, Steakhouse (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

1d•Onsite

About The Position

JOIN A TEAM THAT GOES ALL-IN ON YOU 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! BENEFITS: Caesars New Orleans is proud to offer our team members a professional, fun, and welcoming atmosphere. Our team members also enjoy exclusive benefits, such as: FREE Downtown Team Member Parking Discounted Monthly Bus Passes Free Team Member Assistance Program Team Member Discounted Hotel Room Rates Discount Program within Caesars Partner Network Fun and Free Team Member Events Tuition & Student Loan Debt Repayment Assistance First Time Homebuyer Program Child Care Assistance Program 401k Matching JOB SUMMARY: The Sous Chef is responsible for the efficient management of all food preparation activities and facilities in the Steakhouse.

Requirements

Must be a graduate of post high school, two year Culinary Arts School or equivalent technical training in food and beverage field substituted on a year-to-year basis.
Five years restaurant industry work, including two years in food preparation and service and three years in supervision is required.
Must have at least 6 years’ experience in a large volume food establishment including banquets, buffets, and specialty restaurants.
Must possess excellent customer service, employee relations and leadership skills.
Knowledge of all phases of beverage administration, cost control and familiarity of all beverage services 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 negotiate with diverse departments.
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.

Nice To Haves

Previous experience in large buffet service preferred.

Responsibilities

Manages the day-to-day operation of the assigned restaurant in accordance with established policies and procedures.
Establishes and administers training programs within the assigned restaurant.
Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
Coordinates 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.
Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours.
Ensures that available facilities are adequate for the performance of duties by assigned personnel.
Administer all aspects of food preparation.
Plans all daily and special event menus as directed.
Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items.
Recommends quality and quantity of items to be purchased.
Conducts inspections of all assigned areas, and administers safety policies and procedures.
Counsels, guides, instructs personnel in the proper performance of their job duties.
Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
Monitors appearance of food served and communicates deviations from standard to the Room Chef.
Acts immediately on all customer comments to ensure that corrections are made when possible.
Performs assigned input work in compiling annual budgets.
Prepares and coordinates the periodical performance review of assigned personnel.
Recommends 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 Harrah’s and encourages others to do the same.
Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.