JOB SUMMARY:

To assist the Executive Chef and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced.

 

ESSENTIAL JOB FUNCTIONS:  

Assume responsibilities in the absence of Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.  Oversee all aspects of daily BOH operations including but not limited to; managing staff 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.  Ensure quality food product and presentations.   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.  Minimize waste and spoilage by monitoring occupancy forecasts. 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.

 

EDUCATION AND EXPERIENCE:

Minimum of 5 years of cooking experience required Bachelor’s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year 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

 

OTHER MINIMUM QUALIFICATIONS:

ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler’s Card 

 

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: 

Able to manage team of up to 100 managers and supervisors and 600 hourly employees        Passionate approach to streamline operational procedures and increase productivity of department  Excellent communication and administration skills  Applies best industry best practices  Ability to maintain and further develop the standards set by Caesars Entertainment Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Knowledge of all kitchen equipment operations.  Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions          Requires mobility.  Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 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 Normal vision and hearing range Must be able to work any shift and long hours when necessary

 

DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): 

Cooks Cook Helpers

 

Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.  While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).