Specialty Room Chef - Full Time (Harrah's, LINQ LV)

Caesars Entertainment•Las Vegas, NV

4d•Onsite

About The Position

Responsible for day to day running of the department, the overall quality of products produced, and fiscal accountability for outlet operations. Using various types of equipment, materials, and techniques, maintain the physical appearance of the Hotel’s Food and Beverage outlets, corridors, foyers and storerooms at levels of standards set by management. Remove and compact trash from floors and keep the department supply areas organized and clean. Perform inventories and deliver/stock supplies as required. Responsibilities Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Director of Culinary and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain and report to Director of Culinary outlet food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Responsible for hiring team members and ensuring proper training to outlet and brand specifications. Responsible for issuing team member coaching and counseling in accordance with property handbook and local health and safety guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily “BUZZ” sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.

Requirements

Minimum of 5 years of chef supervisor experience preferred.
Must have experience operating in a similar role for minimum of 3-5years.
Experience working in a fast-paced, high-volume environment.
Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants.

Nice To Haves

Bachelor’s Degree preferred.
Culinary school or apprenticeship preferred.

Responsibilities

Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
Design and implement menus that fit the requirements of a particular outlet as set out by the Director of Culinary and/or Chef Partner.
Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures.
Set and maintain a very high standard of food quality in preparation and execution.
Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation.
Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
Ensure safe and proper use of equipment.
Ensure kitchen equipment is in good working order, address any equipment issues promptly.
Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
Teach and develop and give support to culinary team as needed.
Hold team members accountable on a fair and consistent basis.
Support and foster a caring work environment.
Work with General Manager and front of house staff to ensure a positive guest experience.
Maintain and report to Director of Culinary outlet food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
Responsible for hiring team members and ensuring proper training to outlet and brand specifications.
Responsible for issuing team member coaching and counseling in accordance with property handbook and local health and safety guidelines.
Minimize waste and spoilage by monitoring occupancy forecasts.
Conduct daily “BUZZ” sessions or pre-shift meetings with staff.
Maintain high standards of appearance and good personal hygiene.
Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.