Executive Sous Chef

  • Caesars Entertainment
  • Stateline, Nevada
  • Feb 02, 2024
Full time

Job Description

Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice.Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positionsOur Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: Efficiently manages all assigned food preparation activities and facilities. Ensures chefs are executing a daily vision of excellence to provide superior food quality and guest service while providing a quality work experience for our team members.KEY JOB FUNCTIONS: Selects, trains, and supervises kitchen staff in the proper preparation of menu items. Ensures proper receiving, storage, and rotation of food products so as to comply with Health Department regulations. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Provides instructions to cooking personnel in fine points of cooking. Ability to cook and carve meats as well as prepare dishes during rush periods, banquets, and other social functions. Assumes responsibility for Culinary Department in absence of Executive Chef. Supports and maintains Family Style Service Guidelines. Promotes outstanding guest relations. Performs other duties as assigned. Manages 23 subordinate supervisors who supervise a total of 100+ Team Members in the food department. Responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Interviews, hires, and trains Team Members. Plans, assigns, and directs work. Appraises performance, rewards and disciplines Team Members while addressing complaints and resolving problems. Oversees the Production Kitchens, EDR, and Summer Concert Series. EDUCATION and/or EXPERIENCE: High School diploma required. Degree in Culinary Arts or ACF Apprenticeship required. ACF Certification preferred. Additional college credits in general studies preferred. At least twelve years of working experience in a large volume food establishment including banquets, buffets, specialty restaurants and coffee shops. Working knowledge of all phases of butchering, baking and garde-manger. A minimum of six years of food preparation administration experience.QUALIFICATIONS: Literate and fluent in English Excellent guest service skills Excellent communication skills, both verbal and written Excellent interpersonal skills, with emphasis in relationship building Good problem solving skills Ability to compile, compute, and analyze pertinent data needed for reports Ability to negotiate with diverse departments Ability to implement strategic vision and plan into day-to-day operations Must possess financial abilities and cost control techniques and be capable of designing and engineering menus. Must have the ability to be effective in a diverse organization and to tie operational challenges to strategic direction, with skills in organizational development and personnel assessment/development. Must be able to partner with the senior management team and contribute to the development and execution of strategic initiatives. Ability to manage modern facilities and specialized equipment, including cook-chill systems. Must have the ability to develop sound financial, business and capital expenditure plans that maximize guest experiences and link to the overall strategic positioning of the property 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 PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Dexterity to use office equipment Dexterity to safely use knives and other hand-held instruments, as well as food prep equipment. Mobility to move quickly and easily throughout the kitchen areas Ability to coordinate multiple tasks at once Ability to hear and use visual inspection Ability to tolerate extreme variations in temperatures. Must be able to work inside a kitchen and on a fry line during most of shift. Must be able to lift up to 75 pounds. Must be able to push and pull carts weighing up to 300 pounds. Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment. 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).