Sushi Chef Tournant - NOBU (Paris LV)

Caesars Entertainment•Las Vegas, NV

About The Position

The Sushi Chef Tournant assists the Senior Chef Tournant and Chef de Cuisine with the department’s day-to-day operations and is responsible for the outlet and the overall quality of its products. The role may assume those chefs’ responsibilities in their absence and oversees back-of-house operations, food preparation and service, team development, equipment, sanitation, and financial controls. The position requires maintaining high standards for food quality, presentation, cleanliness, safety, and guest experience. The chef works with the General Manager and front-of-house staff, supports a caring work environment, and may undertake additional duties within the overall scope of the position. The role requires mobility, the ability to work in confined spaces, and availability for any shift and long hours when necessary.

Requirements

ServSafe certified.
Food Safety Employee Training certificate and Food Handler’s Card required.
Knowledge of and compliance with policies, procedures, job descriptions, daily memorandums, statutory requirements, chemical labels, and instructions related to health and safety, sanitation, chemical use, fire procedures, and HACCP.
Knowledge of kitchen equipment operations.
Ability to read, write, and understand English.
Ability to perform basic to intermediate mathematical skills.
Ability to establish and maintain effective working relationships with management, staff, and guests.
Ability to manage a team of up to 100 managers and supervisors and 600 hourly employees.
Excellent communication and administration skills.
Ability to apply industry best practices and maintain and further develop standards set by Caesars Entertainment.
Extensive experience and in-depth knowledge of current culinary trends.
Demonstrated culinary creativity, creative thinking, and problem-solving, with consistently well-executed food products.
Awareness of market trends and developments in international cuisine and pastry.
Mobility and ability to grasp, lift, move, or push goods on a cart or truck weighing up to 100 pounds.
Ability to work in confined spaces.
Sense of smell, taste, touch, and sound; eye-hand coordination and manual dexterity; ability to distinguish letters, symbols, and colors; and normal vision and hearing range.
Ability to work any shift and long hours when necessary.

Responsibilities

Assume the responsibilities of the Chef de Cuisine and Senior Chef Tournant in their absence.
Manage daily back-of-house operations, including staff schedules and station assignments, ordering and receiving products, preparing prep lists and team instructions, quality checks, production and service oversight, health and safety inspections, and daily food costs and spending.
Ensure the quality and presentation of food products.
Ensure food is handled respectfully and processed and stored in accordance with SNHD regulations.
Follow and enforce company policies and statutory requirements concerning health and safety, sanitation, fire procedures, and HACCP.
Ensure equipment is used safely and properly, is kept in good working order, and that issues are addressed promptly.
Maintain cleanliness and sanitation in and around culinary work areas.
Teach, develop, and support culinary team members as needed, and hold them accountable fairly and consistently.
Support and foster a caring work environment.
Work with the General Manager and front-of-house staff to provide a positive guest experience.
Maintain food, labor, supply, and other controllable expenses within budget guidelines.
Minimize waste and spoilage by monitoring occupancy forecasts.
Maintain high standards of personal appearance and hygiene.
Undertake additional duties within the overall scope of the position as needed.