Gecko Hospitality - Carolina Bhikhari
Ashland, Virginia
Chef de Cuisine Position Overview: We are seeking a distinguished Chef de Cuisine to lead the culinary operations at our esteemed boutique establishment located in the heart of Ashland, VA. This role is not just a job; it's an opportunity to helm the kitchen of a property renowned for its intimate atmosphere, personalized guest experiences, and commitment to excellence in service. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests. Key Responsibilities: Culinary Leadership: Spearhead the culinary team, fostering an environment of creativity, collaboration, and high standards. Menu Development: Craft compelling menus that reflect seasonal availability and align with the property's brand, ensuring each dish embodies both innovation and tradition. Operational Excellence: Oversee all kitchen operations, ensuring impeccable standards of hygiene and safety are maintained while optimizing workflow and productivity. Financial Acuity: Work closely with management to establish and adhere to budgetary guidelines. Implement cost control measures without compromising quality. Guest Satisfaction: Champion the guest dining experience, incorporating feedback to continuously elevate the culinary offerings. Team Development: Mentor and develop kitchen staff, nurturing talent and promoting a culture of learning and professional growth. Qualifications: Proven experience in a leadership role within the culinary field, ideally within the hospitality industry, and specifically within smaller, boutique or independent entities. A strong portfolio showcasing a breadth of culinary skills, with a particular emphasis on menu development and execution. Excellent understanding of cost control, inventory management, and kitchen operations. Demonstrated ability to lead, inspire, and motivate a team towards achieving excellence. A commitment to upholding high standards of food safety and hygiene. Compensation: Competitive Salary Benefits: Comprehensive benefits package available after 90 days of employment, including health, dental, and vision insurance. Bonus Structure: An enticing bonus scheme based on mutually established performance parameters, commencing after six months, with the annual payout. We are looking for someone who shares our passion for excellence, innovation, and community. If you have a proven track record of culinary success, particularly in smaller, upscale settings, and are looking for an opportunity to bring your vision and skills to a unique property, we would love to hear from you. Apply today , or email your resume to for immediate consideration. # Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef Richmond, VA - Ashland, VA - Virginia
Apr 16, 2024
Full time
Chef de Cuisine Position Overview: We are seeking a distinguished Chef de Cuisine to lead the culinary operations at our esteemed boutique establishment located in the heart of Ashland, VA. This role is not just a job; it's an opportunity to helm the kitchen of a property renowned for its intimate atmosphere, personalized guest experiences, and commitment to excellence in service. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests. Key Responsibilities: Culinary Leadership: Spearhead the culinary team, fostering an environment of creativity, collaboration, and high standards. Menu Development: Craft compelling menus that reflect seasonal availability and align with the property's brand, ensuring each dish embodies both innovation and tradition. Operational Excellence: Oversee all kitchen operations, ensuring impeccable standards of hygiene and safety are maintained while optimizing workflow and productivity. Financial Acuity: Work closely with management to establish and adhere to budgetary guidelines. Implement cost control measures without compromising quality. Guest Satisfaction: Champion the guest dining experience, incorporating feedback to continuously elevate the culinary offerings. Team Development: Mentor and develop kitchen staff, nurturing talent and promoting a culture of learning and professional growth. Qualifications: Proven experience in a leadership role within the culinary field, ideally within the hospitality industry, and specifically within smaller, boutique or independent entities. A strong portfolio showcasing a breadth of culinary skills, with a particular emphasis on menu development and execution. Excellent understanding of cost control, inventory management, and kitchen operations. Demonstrated ability to lead, inspire, and motivate a team towards achieving excellence. A commitment to upholding high standards of food safety and hygiene. Compensation: Competitive Salary Benefits: Comprehensive benefits package available after 90 days of employment, including health, dental, and vision insurance. Bonus Structure: An enticing bonus scheme based on mutually established performance parameters, commencing after six months, with the annual payout. We are looking for someone who shares our passion for excellence, innovation, and community. If you have a proven track record of culinary success, particularly in smaller, upscale settings, and are looking for an opportunity to bring your vision and skills to a unique property, we would love to hear from you. Apply today , or email your resume to for immediate consideration. # Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef Richmond, VA - Ashland, VA - Virginia
JOIN A TEAM THAT GOES ALL-IN ON YOUAre you ready to join a team that embraces a Funner culture, blazes the trail, and commits to delivering Family-Style Service at every turn? Do you want to embark on an extraordinary adventure that combines learning with fun? At Harrah's Resort Southern California, 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 team and bring your Funner spirit along with youThe Chef de Cuisine is responsible for overseeing all activity in the kitchen to ensure efficiency, safety, and directs all kitchen employees in their duties. The Chef de Cuisine is also responsible for maintaining optimum food quality and consistency.Our ideal candidate: Work requires effective communication in English, both verbal and written form in a professional manner. Work prefers a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry. Minimum of three years' experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment. Must present a neat and professional appearance. Work prefers Bilingual abilities. Work requires flexibility to work various shifts. Food Safety Employee Training required.About the role: Provides management and support to all kitchen personnel on their shift. Oversees the daily operations of the kitchen in the absence of the Executive Chef Ensures that all food served is prepared properly and meets set quality standards. Ensures that enough stock is on hand to accommodate business demands. Ensures that the entire kitchen meets hotel and state health standards for food preparation. Follows all applicable safety procedures specified for kitchen and food service areas. Is always appropriately groomed and wears the uniform provided.A few more things: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift. Must be able to handle a heavy business volume in a timely mannerDepending on experience, pay starts at $85,000 annually. The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary.Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran.Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Apr 14, 2024
Full time
JOIN A TEAM THAT GOES ALL-IN ON YOUAre you ready to join a team that embraces a Funner culture, blazes the trail, and commits to delivering Family-Style Service at every turn? Do you want to embark on an extraordinary adventure that combines learning with fun? At Harrah's Resort Southern California, 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 team and bring your Funner spirit along with youThe Chef de Cuisine is responsible for overseeing all activity in the kitchen to ensure efficiency, safety, and directs all kitchen employees in their duties. The Chef de Cuisine is also responsible for maintaining optimum food quality and consistency.Our ideal candidate: Work requires effective communication in English, both verbal and written form in a professional manner. Work prefers a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry. Minimum of three years' experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment. Must present a neat and professional appearance. Work prefers Bilingual abilities. Work requires flexibility to work various shifts. Food Safety Employee Training required.About the role: Provides management and support to all kitchen personnel on their shift. Oversees the daily operations of the kitchen in the absence of the Executive Chef Ensures that all food served is prepared properly and meets set quality standards. Ensures that enough stock is on hand to accommodate business demands. Ensures that the entire kitchen meets hotel and state health standards for food preparation. Follows all applicable safety procedures specified for kitchen and food service areas. Is always appropriately groomed and wears the uniform provided.A few more things: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift. Must be able to handle a heavy business volume in a timely mannerDepending on experience, pay starts at $85,000 annually. The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary.Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran.Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
ESSENTIAL DUTIES & RESPONSIBILITIES: Must be able to train, supervise and work with all the kitchen staffs in order to prepare, cook and present food according to restaurant standard recipes. Understand and execute Family Style Service at all times with guest and co-workers. Provide quality food products and meet budget requirements. Must set an example of excellence to all employees in terms of attendance, morale, appearance and work ethic. Communicate with Executive Chef and the Food and Beverage Director. Supervises the assigning of specific duties to employees for efficient operation of the kitchen. Supervise the culinary staff schedules so that proper coverage is maintained while keeping payroll costs in line. Ensure proper receiving, storage (including temp.-settings) and rotation of food products so as to exceed Health Department regulations. Hire, schedule and train all culinary staff to include conducting roll call and monthly meetings, illustrating the proper food handling techniques. Monitor staff performance. Define performance requirements and develop action plans for achievement of goals. Verbally communicate, in a calm, positive demeanor, during the course of the function with the service staff. Supervise cleanup of kitchen area and proper breakdown and storage of equipment. Attends meeting such as menu meetings. Orders supplies for the departments. Understanding and carryout family style service with employees and guest a like. Experience handling intoxicated and demanding guest preferred. Ability to obtain any government required licenses or certificates including a racing license. CPR training required. First aid training preferred. Must have extensive knowledge in Microsoft Office (Word, Excel, Etc.). All other duties as assigned. EXPERIENCE/QUALIFICATIONS/SKILLS/REQUIREMENTS: Must be able to explain and demonstrate that he or she can perform the essential functions of the job. Must have comprehensive knowledge of food and products, standard recipes and preparations. Knowledge of all applicable federal, state and local health and safety regulations. Ability to grasp, lift, carry or transport up to 70 lbs. Ability to operate all food equipment. Ability to set realistic goals and standards. Minimum of 2 years' experience in Management and minimum 5 years' experience in mid-high volume kitchens. Must be experienced in high volume kitchens. Must be able to stand/walk/ sit for extended periods. May be exposed to working in a noisy, smoke/secondary smoke environment. Must be at least 21. Must be able to obtain and maintain appropriate licensing. Must exhibit patience and teamwork with guests, staff, and specialty functions and any other duties assigned or assumed. Subject to pre-employment drug screening. EDUCATIONAL REQUIREMENTS:High School Diploma or equivalent. Minimum of Associates Degree in Culinary Arts.
Apr 14, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES: Must be able to train, supervise and work with all the kitchen staffs in order to prepare, cook and present food according to restaurant standard recipes. Understand and execute Family Style Service at all times with guest and co-workers. Provide quality food products and meet budget requirements. Must set an example of excellence to all employees in terms of attendance, morale, appearance and work ethic. Communicate with Executive Chef and the Food and Beverage Director. Supervises the assigning of specific duties to employees for efficient operation of the kitchen. Supervise the culinary staff schedules so that proper coverage is maintained while keeping payroll costs in line. Ensure proper receiving, storage (including temp.-settings) and rotation of food products so as to exceed Health Department regulations. Hire, schedule and train all culinary staff to include conducting roll call and monthly meetings, illustrating the proper food handling techniques. Monitor staff performance. Define performance requirements and develop action plans for achievement of goals. Verbally communicate, in a calm, positive demeanor, during the course of the function with the service staff. Supervise cleanup of kitchen area and proper breakdown and storage of equipment. Attends meeting such as menu meetings. Orders supplies for the departments. Understanding and carryout family style service with employees and guest a like. Experience handling intoxicated and demanding guest preferred. Ability to obtain any government required licenses or certificates including a racing license. CPR training required. First aid training preferred. Must have extensive knowledge in Microsoft Office (Word, Excel, Etc.). All other duties as assigned. EXPERIENCE/QUALIFICATIONS/SKILLS/REQUIREMENTS: Must be able to explain and demonstrate that he or she can perform the essential functions of the job. Must have comprehensive knowledge of food and products, standard recipes and preparations. Knowledge of all applicable federal, state and local health and safety regulations. Ability to grasp, lift, carry or transport up to 70 lbs. Ability to operate all food equipment. Ability to set realistic goals and standards. Minimum of 2 years' experience in Management and minimum 5 years' experience in mid-high volume kitchens. Must be experienced in high volume kitchens. Must be able to stand/walk/ sit for extended periods. May be exposed to working in a noisy, smoke/secondary smoke environment. Must be at least 21. Must be able to obtain and maintain appropriate licensing. Must exhibit patience and teamwork with guests, staff, and specialty functions and any other duties assigned or assumed. Subject to pre-employment drug screening. EDUCATIONAL REQUIREMENTS:High School Diploma or equivalent. Minimum of Associates Degree in Culinary Arts.
JOB SUMMARY:The Chef de Cuisine is responsible for the supervision of kitchen staff in assigned outlet and creating and fostering a sanitary, productive and team oriented work environment. ESSENTIAL JOB FUNCTIONS: Work with Executive Chef, Restaurant Manager and front of the house staff to ensure positive guest experience. Ensure quality food product and presentations. Teach and develop staff while serving a consistent product with pride. Maintains food cost, labor cost and expenses within budget guidelines. Meets attendance guidelines and adheres to regulatory, departmental and Company policies. Must be able to balance partner relationships and internal requests Must be able to cook and create new, innovative and imaginative recipes. Must be able to react quickly and resolve problems. Support and foster loyalty and conduct business in a professional manner at all times. QUALIFICATIONS: Candidate must currently be in a Chef de Cuisine or similar role Must have experience in high volume type of environment, Experience in fine dining or semi-fine dining Able to manage team of approx. 40 employees and 4 chef Tournants Besides in-depth knowledge of food preparation, food trends and food styling, communication and administration skills are paramount Ability to maintain and further develop the standards set by Caesars Entertainment. Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry Must present a neat and professional appearance. Work prefers Bilingual abilities Work requires flexibility to work various shifts. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): COOKS 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).
Apr 14, 2024
Full time
JOB SUMMARY:The Chef de Cuisine is responsible for the supervision of kitchen staff in assigned outlet and creating and fostering a sanitary, productive and team oriented work environment. ESSENTIAL JOB FUNCTIONS: Work with Executive Chef, Restaurant Manager and front of the house staff to ensure positive guest experience. Ensure quality food product and presentations. Teach and develop staff while serving a consistent product with pride. Maintains food cost, labor cost and expenses within budget guidelines. Meets attendance guidelines and adheres to regulatory, departmental and Company policies. Must be able to balance partner relationships and internal requests Must be able to cook and create new, innovative and imaginative recipes. Must be able to react quickly and resolve problems. Support and foster loyalty and conduct business in a professional manner at all times. QUALIFICATIONS: Candidate must currently be in a Chef de Cuisine or similar role Must have experience in high volume type of environment, Experience in fine dining or semi-fine dining Able to manage team of approx. 40 employees and 4 chef Tournants Besides in-depth knowledge of food preparation, food trends and food styling, communication and administration skills are paramount Ability to maintain and further develop the standards set by Caesars Entertainment. Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry Must present a neat and professional appearance. Work prefers Bilingual abilities Work requires flexibility to work various shifts. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): COOKS 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).
JOB SUMMARY: Supervises and coordinates activities of Chefs, Cooks and other workers engaged in preparing and cooking. ESSENTIAL JOB FUNCTIONS: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and employee; addressing complaints and resolving problems. Check and schedule staff to operate at peak efficiency at all times, calls in additional personnel in emergencies, authorizes overtime if warranted by unexpected business or dismisses them earlier if business is slow, being careful at all times to conserve labor costs Attempts to strengthen knowledge of operation at all times, not only pertaining to production but also management. Observe and enforce objectives, policies, standards, and procedures as set forth by the Executive Chef. Insists on personnel cleanliness and proper department of all employees under his/her supervision or working areas under his/her supervision. He/she keeps a close watch over all materials used with a view for eliminating waste and spoilage. Assures that soiled or damaged serving utensils are not put to use. Also checks all ice boxes to be certain that foods are properly rotated. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of Executive Chef. Maintains time and payroll records for kitchen operations. Directly responsible for overall sanitation and cleanliness of kitchen and kitchen areas. Supports and maintains Caesar's courtesy guidelines. Promotes outstanding guest relations. Performs other duties as assigned. Creates and ensures a fun-filled, entertaining and exciting environment where the flawless delivery and execution of service excellence is paramount. Serves as a dynamic, positive leader, while fostering teamwork, employee morale, motivation and open communication. Acts as a role model and coach while developing employees using a consistent, approachable demeanor and clearly articulating expectations. Ensures that team members clearly understand and are held accountable for their performance expectations. Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained. Works as a change agent to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value. Demonstrates excellent facilitator skills in resolving conflicts between different points of view. Demonstrates leadership skills in determining a vision, aligns and inspires the team to achieve the vision. Coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated employees. Recommends and implements change to improve overall employee and guest satisfaction. Participates in the financial operating and capital planning processes and makes recommendations that achieve desired financial results. Establishes and endorses the business objectives, ethics and values of Caesar's Entertainment Inc. in accordance with the Code of Commitment. The term 'management? includes duties such as interviewing; training; selecting and adjusting rates of pay and hours of work; directing the work of employees; maintaining production; appraising employees' productivity and efficiency for purposes of recommending promotions or other changes (evaluations); handling employees' grievances and complaints; disciplining employees; planning work; providing for safety and security; and monitoring or implementing legal compliance matters. Recommends disciplinary action or disciplines employees. Qualifications: EMPLOYEE BENEFITS INCLUDE: Vacation Time Full Benefits (Health, Medical, Dental, Vision and 401k) Uniforms Tuition Reimbursement Advancement Opportunities EDUCATION/SKILLS/EXPERIENCE: High school diploma or general education degree (GED). A degree from a certified food service program, apprenticeship, culinary school, or equivalent. Ten years (10) of food service experience in a high volume food operation. Fine dining and pastry. Thorough knowledge of food products standard recipes and proper preparation. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to move in and around the casino floor. Must be able to respond calmly and handle many customers' demands in a fast paced environment. Must be able to bend, stoop, crouch, kneel, twist, balance and work at a desk when performing clerical functions. Respond to visual and aural cues. Must be able to tolerate areas containing secondary smoke. Able to handle more than one function at a time by being will organized and pay attention to detail. Must be able to work the following equipment: computer, phones, copier, 10 key adding machine, and typewriter. Must have manual dexterity to operate the computer and necessary office equipment. Must be willing to travel. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability
Apr 14, 2024
Full time
JOB SUMMARY: Supervises and coordinates activities of Chefs, Cooks and other workers engaged in preparing and cooking. ESSENTIAL JOB FUNCTIONS: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and employee; addressing complaints and resolving problems. Check and schedule staff to operate at peak efficiency at all times, calls in additional personnel in emergencies, authorizes overtime if warranted by unexpected business or dismisses them earlier if business is slow, being careful at all times to conserve labor costs Attempts to strengthen knowledge of operation at all times, not only pertaining to production but also management. Observe and enforce objectives, policies, standards, and procedures as set forth by the Executive Chef. Insists on personnel cleanliness and proper department of all employees under his/her supervision or working areas under his/her supervision. He/she keeps a close watch over all materials used with a view for eliminating waste and spoilage. Assures that soiled or damaged serving utensils are not put to use. Also checks all ice boxes to be certain that foods are properly rotated. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of Executive Chef. Maintains time and payroll records for kitchen operations. Directly responsible for overall sanitation and cleanliness of kitchen and kitchen areas. Supports and maintains Caesar's courtesy guidelines. Promotes outstanding guest relations. Performs other duties as assigned. Creates and ensures a fun-filled, entertaining and exciting environment where the flawless delivery and execution of service excellence is paramount. Serves as a dynamic, positive leader, while fostering teamwork, employee morale, motivation and open communication. Acts as a role model and coach while developing employees using a consistent, approachable demeanor and clearly articulating expectations. Ensures that team members clearly understand and are held accountable for their performance expectations. Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained. Works as a change agent to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value. Demonstrates excellent facilitator skills in resolving conflicts between different points of view. Demonstrates leadership skills in determining a vision, aligns and inspires the team to achieve the vision. Coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated employees. Recommends and implements change to improve overall employee and guest satisfaction. Participates in the financial operating and capital planning processes and makes recommendations that achieve desired financial results. Establishes and endorses the business objectives, ethics and values of Caesar's Entertainment Inc. in accordance with the Code of Commitment. The term 'management? includes duties such as interviewing; training; selecting and adjusting rates of pay and hours of work; directing the work of employees; maintaining production; appraising employees' productivity and efficiency for purposes of recommending promotions or other changes (evaluations); handling employees' grievances and complaints; disciplining employees; planning work; providing for safety and security; and monitoring or implementing legal compliance matters. Recommends disciplinary action or disciplines employees. Qualifications: EMPLOYEE BENEFITS INCLUDE: Vacation Time Full Benefits (Health, Medical, Dental, Vision and 401k) Uniforms Tuition Reimbursement Advancement Opportunities EDUCATION/SKILLS/EXPERIENCE: High school diploma or general education degree (GED). A degree from a certified food service program, apprenticeship, culinary school, or equivalent. Ten years (10) of food service experience in a high volume food operation. Fine dining and pastry. Thorough knowledge of food products standard recipes and proper preparation. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to move in and around the casino floor. Must be able to respond calmly and handle many customers' demands in a fast paced environment. Must be able to bend, stoop, crouch, kneel, twist, balance and work at a desk when performing clerical functions. Respond to visual and aural cues. Must be able to tolerate areas containing secondary smoke. Able to handle more than one function at a time by being will organized and pay attention to detail. Must be able to work the following equipment: computer, phones, copier, 10 key adding machine, and typewriter. Must have manual dexterity to operate the computer and necessary office equipment. Must be willing to travel. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability
COMPENSATION: $75,000 to $90,000 The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location (link removed)> Responsibilities Trains and leads kitchen personnel Supervises/coordinates all related culinary activities E stimates food consumption and requisition or purchase food Selects and develops recipes and standardize production recipes to ensure consistent quality Establishes presentation technique and quality standards, and plans and prices menus Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Note: job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 2-3 years in a related position Requires at least 2-3 years of post-high school education, preferably a culinary degree Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems. Requires verbal, reading, and written communication skill
Mar 27, 2024
COMPENSATION: $75,000 to $90,000 The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location (link removed)> Responsibilities Trains and leads kitchen personnel Supervises/coordinates all related culinary activities E stimates food consumption and requisition or purchase food Selects and develops recipes and standardize production recipes to ensure consistent quality Establishes presentation technique and quality standards, and plans and prices menus Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Note: job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 2-3 years in a related position Requires at least 2-3 years of post-high school education, preferably a culinary degree Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems. Requires verbal, reading, and written communication skill
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
JOB SUMMARY: Establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas. ESSENTIAL JOB FUNCTIONS: Responsible for interviewing, training, and selecting employees for the department Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas Ensures menu development timelines are met Directs and manages leads and line level employees to achieve budgetary, food quality and customer service expectations Ensures comprehensive training and exposure in the expected areas of competency Provides Lead and Line level support and coverage during vacations or staffing gaps. Conducts Performance Reviews in accordance with policies and procedures Provides feedback; coaching and development guidance as needed. Responds to and handles employee complaints (grievances) in a timely and efficient manner. Recommends or takes appropriate action when administering disciplinary processes in accordance with established policies and procedures. Responsible for planning, supervising and monitoring the work of the team members in assigned area(s). Assists in ensuring schedules are complete based on a forecast and allowable productivity standards. Ensure schedules are posted at the established time and are fair and consistent. Approves vacation requests, floater requests and communicates information to appropriate team members. Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports. Conducts random health inspections and health card audit. Proactively instructs team members regarding safe food handling and sanitation. Expected to spend 80% of the day on the floor and 20% of the day on administrative duties. Required to see direct reports daily, to meet twice a quarter with direct reports and conduct one on one meetings. Responsible for mentoring, coaching and, if necessary, provide documentation on direct reports and staff according to the CET Standard Operating Procedures. Required to complete and/or ensure the completion of 90 day and annual reviews in a timely manner. Ensures their areas are in alignment and adhering to CET Culinary Standard Operating Procedures. Must educate and hold direct reports accountable to each standard. Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports. Must review menus and seek approval from the Executive Chef. Responsible for conducting department interviews and selecting top talent for your department(s). ADDITIONAL JOB DUTIES: Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles. Responsible for monitoring legal compliance with federal, state and gaming laws. Menus are to be written with the customer demographic in mind. Required to ensure measurement reports are done as described and all tools are updated and in proper order. Assists in the training of front of the house and heart of the house staff during new menu rollouts Must have a professional appearance and conduct themselves as a professional at all times. Required to conduct daily Buzz sessions Reviews, analyzes and makes recommendations with respect to wage increases, promotions, or demotions as needed. Ensures an attendance log is kept for each employee in his or her area of functional oversight. Ensures all overtime is anticipated and/or justified. Maintains a file of all Health Inspection Reports. Required to utilize property and CET training and development tools. Responsible in developing the team Other duties as assigned EDUCATION and/or EXPERIENCE: A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is required. Experience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian. Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines. QUALIFICATIONS:The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position. Must be able to communicate effectively through written policy, memorandum, E-mail and verbally communicate through public speaking and one on one. Must be proficient in Microsoft Word, Excel (required) and AS/400 Stratton/Warren system (preferred). Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team's performance. Must be extremely guest and employee focused. Successful completion of Superlap is required. In addition, it is recommended that all internal candidates complete the Exploring Supervisor Opportunities (ESO) readiness activities. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Must have an expert working knowledge and be highly proficient and skilled in the following: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup and Sauce Production; Dry, Moist and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures. PHYSICAL DEMANDS AND WORK ENVIRONMENT:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to be on feet twelve hours per day Must be able to withstand frequent changes in temperature. Must be able to bend, stoop, reach, crouch, kneel, push and pull. Must be able to lift 70 pounds above or below shoulders Must be able to push or pull weights of 125 pounds on a cart. Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. Must be able to work in an area which contains second hand smoke Must be flexible with schedule Must be able to maneuver to all areas of the kitchen and outlets Must have visual acuity Must have manual dexterity to work with kitchen utensils and equipment DISCLAIMER: Preference is given to Ak-Chin community members and members of other recognized Arizona tribes.
Apr 16, 2024
Full time
JOB SUMMARY: Establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas. ESSENTIAL JOB FUNCTIONS: Responsible for interviewing, training, and selecting employees for the department Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas Ensures menu development timelines are met Directs and manages leads and line level employees to achieve budgetary, food quality and customer service expectations Ensures comprehensive training and exposure in the expected areas of competency Provides Lead and Line level support and coverage during vacations or staffing gaps. Conducts Performance Reviews in accordance with policies and procedures Provides feedback; coaching and development guidance as needed. Responds to and handles employee complaints (grievances) in a timely and efficient manner. Recommends or takes appropriate action when administering disciplinary processes in accordance with established policies and procedures. Responsible for planning, supervising and monitoring the work of the team members in assigned area(s). Assists in ensuring schedules are complete based on a forecast and allowable productivity standards. Ensure schedules are posted at the established time and are fair and consistent. Approves vacation requests, floater requests and communicates information to appropriate team members. Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports. Conducts random health inspections and health card audit. Proactively instructs team members regarding safe food handling and sanitation. Expected to spend 80% of the day on the floor and 20% of the day on administrative duties. Required to see direct reports daily, to meet twice a quarter with direct reports and conduct one on one meetings. Responsible for mentoring, coaching and, if necessary, provide documentation on direct reports and staff according to the CET Standard Operating Procedures. Required to complete and/or ensure the completion of 90 day and annual reviews in a timely manner. Ensures their areas are in alignment and adhering to CET Culinary Standard Operating Procedures. Must educate and hold direct reports accountable to each standard. Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports. Must review menus and seek approval from the Executive Chef. Responsible for conducting department interviews and selecting top talent for your department(s). ADDITIONAL JOB DUTIES: Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles. Responsible for monitoring legal compliance with federal, state and gaming laws. Menus are to be written with the customer demographic in mind. Required to ensure measurement reports are done as described and all tools are updated and in proper order. Assists in the training of front of the house and heart of the house staff during new menu rollouts Must have a professional appearance and conduct themselves as a professional at all times. Required to conduct daily Buzz sessions Reviews, analyzes and makes recommendations with respect to wage increases, promotions, or demotions as needed. Ensures an attendance log is kept for each employee in his or her area of functional oversight. Ensures all overtime is anticipated and/or justified. Maintains a file of all Health Inspection Reports. Required to utilize property and CET training and development tools. Responsible in developing the team Other duties as assigned EDUCATION and/or EXPERIENCE: A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is required. Experience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian. Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines. QUALIFICATIONS:The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position. Must be able to communicate effectively through written policy, memorandum, E-mail and verbally communicate through public speaking and one on one. Must be proficient in Microsoft Word, Excel (required) and AS/400 Stratton/Warren system (preferred). Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team's performance. Must be extremely guest and employee focused. Successful completion of Superlap is required. In addition, it is recommended that all internal candidates complete the Exploring Supervisor Opportunities (ESO) readiness activities. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Must have an expert working knowledge and be highly proficient and skilled in the following: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup and Sauce Production; Dry, Moist and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures. PHYSICAL DEMANDS AND WORK ENVIRONMENT:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to be on feet twelve hours per day Must be able to withstand frequent changes in temperature. Must be able to bend, stoop, reach, crouch, kneel, push and pull. Must be able to lift 70 pounds above or below shoulders Must be able to push or pull weights of 125 pounds on a cart. Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. Must be able to work in an area which contains second hand smoke Must be flexible with schedule Must be able to maneuver to all areas of the kitchen and outlets Must have visual acuity Must have manual dexterity to work with kitchen utensils and equipment DISCLAIMER: Preference is given to Ak-Chin community members and members of other recognized Arizona tribes.
JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: 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 Executive Chef 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 food cost, labor cost, supply cost, and other controllable expenses within budget 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. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship 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 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 possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks 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).
Apr 15, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: 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 Executive Chef 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 food cost, labor cost, supply cost, and other controllable expenses within budget 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. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship 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 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 possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks 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).
Mandarin Chinese speaking required JOB SUMMARY:To assist the Sr. Chef Tournant 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 and Senior Chef Tournant. 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. 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. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. 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 possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): CooksDisclaimer: 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).
Apr 14, 2024
Full time
Mandarin Chinese speaking required JOB SUMMARY:To assist the Sr. Chef Tournant 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 and Senior Chef Tournant. 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. 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. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. 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 possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): CooksDisclaimer: 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).
Job Summary:This position reports directly to the Executive Chef, and works as a team with the Restaurant Manager to deliver a high quality dining experience to all guests. Operates a productive, sanitary, team oriented working environment within budgeted guidelines. Qualifications: Two years prior experience as Room Chef or above in an upscale Restaurant is preferred. Sound culinary knowledge of Continental/Steakhouse cuisine. Understands food cost and margins, and how to best control them. Strong knowledge of line of supply. AS-400 ordering system knowledge preferred. Must possess excellent people skills. Must have the ability to teach and motivate staff. Understands the concept of, and how to administer progressive discipline. Must be able to display an active, well organized and well-groomed appearance at all times. Essential Job Functions: Facilitates a team structure between the front and back of the house staffs to assure that each guest has a positive experience. Holds a daily pre-shift meeting with culinary staff to discuss the day's business, and all other pertinent information. Insures the integrity of all recipes by maintaining a current recipe file and trains all employees to follow recipe specifications and procedures. Performs daily line checks to insure quality of line set up. Monitors daily labor hours scheduled and consumed. Adjusts to slower periods by encouraging no times and early outs. Verifies accuracy of sign in sheets and turns them into payroll nightly. Maintains budgeted food cost by adhering to recipe standards, maintaining low inventory levels in coolers and storerooms (J.I.T.), taking daily inventory of all high cost items, utilizing the cost transfer system, and evaluating the P mix daily to verify usage to items sold. Acknowledges superior performance and corrects negative performance issues by using the discussion planner and progressive discipline as needed. Maintains an active role in the training and supervision of stewards and wait staff. Fills out daily Culinary shift reports and forwards to the Executive Chef. Attends weekly Culinary Focus meeting and monthly Food and Beverage meeting. Trains staff on emergency procedures. Establishes a nightly dining room presence to solicit feed back from guests. Spends the majority of time interviewing, training, and selecting employees Conducts Performance Reviews Makes or recommends wage increases Makes or recommends promotions Provides for safety and security Handles employees' complaints or grievances Recommends disciplinary action or disciplines employees Plans work Supervises and monitors work Monitors legal compliance with federal, state, and gaming laws Physical, Mental & Environmental Demands: Must be able to maneuver to all areas of the kitchen, restaurant, hotel, and casino. Must be able to conduct conversations with guests and employees and speak distinctly and persuasively with others. Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing work environment. Must be able to work in extreme hot or cold temperatures. Must be able to calculate numbers and solve complex problems. Must be able to respond to visual or aural cues. Must be able to react quickly to resolve problems or conflicts. Must be able to cook and create new, innovative and imaginative recipes. Must be able to read, write, speak, and understand English.$80k per year, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Apr 14, 2024
Full time
Job Summary:This position reports directly to the Executive Chef, and works as a team with the Restaurant Manager to deliver a high quality dining experience to all guests. Operates a productive, sanitary, team oriented working environment within budgeted guidelines. Qualifications: Two years prior experience as Room Chef or above in an upscale Restaurant is preferred. Sound culinary knowledge of Continental/Steakhouse cuisine. Understands food cost and margins, and how to best control them. Strong knowledge of line of supply. AS-400 ordering system knowledge preferred. Must possess excellent people skills. Must have the ability to teach and motivate staff. Understands the concept of, and how to administer progressive discipline. Must be able to display an active, well organized and well-groomed appearance at all times. Essential Job Functions: Facilitates a team structure between the front and back of the house staffs to assure that each guest has a positive experience. Holds a daily pre-shift meeting with culinary staff to discuss the day's business, and all other pertinent information. Insures the integrity of all recipes by maintaining a current recipe file and trains all employees to follow recipe specifications and procedures. Performs daily line checks to insure quality of line set up. Monitors daily labor hours scheduled and consumed. Adjusts to slower periods by encouraging no times and early outs. Verifies accuracy of sign in sheets and turns them into payroll nightly. Maintains budgeted food cost by adhering to recipe standards, maintaining low inventory levels in coolers and storerooms (J.I.T.), taking daily inventory of all high cost items, utilizing the cost transfer system, and evaluating the P mix daily to verify usage to items sold. Acknowledges superior performance and corrects negative performance issues by using the discussion planner and progressive discipline as needed. Maintains an active role in the training and supervision of stewards and wait staff. Fills out daily Culinary shift reports and forwards to the Executive Chef. Attends weekly Culinary Focus meeting and monthly Food and Beverage meeting. Trains staff on emergency procedures. Establishes a nightly dining room presence to solicit feed back from guests. Spends the majority of time interviewing, training, and selecting employees Conducts Performance Reviews Makes or recommends wage increases Makes or recommends promotions Provides for safety and security Handles employees' complaints or grievances Recommends disciplinary action or disciplines employees Plans work Supervises and monitors work Monitors legal compliance with federal, state, and gaming laws Physical, Mental & Environmental Demands: Must be able to maneuver to all areas of the kitchen, restaurant, hotel, and casino. Must be able to conduct conversations with guests and employees and speak distinctly and persuasively with others. Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing work environment. Must be able to work in extreme hot or cold temperatures. Must be able to calculate numbers and solve complex problems. Must be able to respond to visual or aural cues. Must be able to react quickly to resolve problems or conflicts. Must be able to cook and create new, innovative and imaginative recipes. Must be able to read, write, speak, and understand English.$80k per year, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
JOB SUMMARY:To assist the Sr. Chef Tournant 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 and Senior Chef Tournant. 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. 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. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. 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 possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Cooks 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).
Apr 14, 2024
Full time
JOB SUMMARY:To assist the Sr. Chef Tournant 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 and Senior Chef Tournant. 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. 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. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. 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 possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Cooks 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).
Executive Pastry Chef-Dominique Ansel Currently one location at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day. Annual revenue target is $7.5 Mio. A second location will open later this year at a different location within the Caesar's framework in the city. The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace Current staffing consists of 2 pastry chefs, 2 lamination chefs and 15 bakers. Experience from the fine dining spectrum of pastry and bakery. Has the know-how in effectively and efficiently running an upscale pastry and bakery kitchen. The chef of this kitchen must be up to date on pastry and bakery trends. Excellent training, coaching and people development skills are necessary to succeed in this role. Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion are the key elements we're looking for.JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: 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 Executive Chef 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 food cost, labor cost, supply cost, and other controllable expenses within budget 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. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship 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 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 possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks 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).
Apr 14, 2024
Full time
Executive Pastry Chef-Dominique Ansel Currently one location at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day. Annual revenue target is $7.5 Mio. A second location will open later this year at a different location within the Caesar's framework in the city. The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace Current staffing consists of 2 pastry chefs, 2 lamination chefs and 15 bakers. Experience from the fine dining spectrum of pastry and bakery. Has the know-how in effectively and efficiently running an upscale pastry and bakery kitchen. The chef of this kitchen must be up to date on pastry and bakery trends. Excellent training, coaching and people development skills are necessary to succeed in this role. Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion are the key elements we're looking for.JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: 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 Executive Chef 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 food cost, labor cost, supply cost, and other controllable expenses within budget 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. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship 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 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 possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks 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).
JOB SUMMARY: Noodle Chef Mr. Chow located at Caesars Palace MR CHOW Las Vegas features elegant white, modern d cor with one-of-a-kind design elements including a kinetic 'moon' sculpture that hangs over the main dining room. ESSENTIAL DUTIES AND RESPONSIBILITIES Prepare and make fresh pulled noodles 1) as part of the daily noodle show at the restaurant and 2) for actual use as part of the a la carte menu. the noodle chef is required to work on the 'pasta' station which basically is Chinese style dumplings and noodle dishes as per Mr. Chow menu Check and ensure adequate supply of foods and seasonings. Check that food is adequately prepared for cooking and serving. Prepare desserts, entrees, soups and other foods of medium complexity according to directions. Operate steamer, oven, slicer and other cooking equipment. Recommend adjusting cycles of menus based on food quantities and guest demands. Ensure cleanliness of food preparation areas. Follow safety rules and keep work in area clean and orderly. Required to take and pass a Food Service Sanitation course within one year of accepting the position. Additional knowledge of all around Chinese cuisine / Beijing cuisine. Chinese 1st WOK chefs with knowledge in noodle making will be considered. Basic English required. Full-time salaried position, eligible for medical benefits day one, flexible paid time off, quarterly and annual bonus. Benefits: 401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Retirement plan Tuition reimbursement Vision insurance Supplemental pay types: Bonus opportunities Performance bonus Quarterly bonus Yearly bonus Experience: chinese noodle making: 4 years (Required) noodle shows: 2 years (Required) first level wok: 4 years (Required) chinese cuisine with Beijing focus: 3 years (Required) Language: English (Required) License/Certification: NV Food Handler Certification (or ability to obtain) (Preferred) ServSafe (Preferred) Shift availability: Night Shift (Required) Overnight Shift (Preferred) Day Shift (Preferred) Ability to Commute: Las Vegas, NV 89109 (Required) Ability to Relocate: Las Vegas, NV 89109: Relocate before starting work (Required) 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).
Apr 14, 2024
Full time
JOB SUMMARY: Noodle Chef Mr. Chow located at Caesars Palace MR CHOW Las Vegas features elegant white, modern d cor with one-of-a-kind design elements including a kinetic 'moon' sculpture that hangs over the main dining room. ESSENTIAL DUTIES AND RESPONSIBILITIES Prepare and make fresh pulled noodles 1) as part of the daily noodle show at the restaurant and 2) for actual use as part of the a la carte menu. the noodle chef is required to work on the 'pasta' station which basically is Chinese style dumplings and noodle dishes as per Mr. Chow menu Check and ensure adequate supply of foods and seasonings. Check that food is adequately prepared for cooking and serving. Prepare desserts, entrees, soups and other foods of medium complexity according to directions. Operate steamer, oven, slicer and other cooking equipment. Recommend adjusting cycles of menus based on food quantities and guest demands. Ensure cleanliness of food preparation areas. Follow safety rules and keep work in area clean and orderly. Required to take and pass a Food Service Sanitation course within one year of accepting the position. Additional knowledge of all around Chinese cuisine / Beijing cuisine. Chinese 1st WOK chefs with knowledge in noodle making will be considered. Basic English required. Full-time salaried position, eligible for medical benefits day one, flexible paid time off, quarterly and annual bonus. Benefits: 401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Retirement plan Tuition reimbursement Vision insurance Supplemental pay types: Bonus opportunities Performance bonus Quarterly bonus Yearly bonus Experience: chinese noodle making: 4 years (Required) noodle shows: 2 years (Required) first level wok: 4 years (Required) chinese cuisine with Beijing focus: 3 years (Required) Language: English (Required) License/Certification: NV Food Handler Certification (or ability to obtain) (Preferred) ServSafe (Preferred) Shift availability: Night Shift (Required) Overnight Shift (Preferred) Day Shift (Preferred) Ability to Commute: Las Vegas, NV 89109 (Required) Ability to Relocate: Las Vegas, NV 89109: Relocate before starting work (Required) 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).
JOB SUMMARY:To assist the Executive Chef (Restaurant) 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 Executive Chef (Restaurant) and Chef de Cuisine. 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. 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. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. 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 preferred 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 possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants CooksDisclaimer: 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).
Apr 14, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Restaurant) 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 Executive Chef (Restaurant) and Chef de Cuisine. 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. 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. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. 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 preferred 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 possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants CooksDisclaimer: 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).
Identified shifts will vary based on business needs.This is a salaried role and is based on experience.JOB SUMMARY: Establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas. ESSENTIAL JOB FUNCTIONS: Responsible for interviewing, training, and selecting employees for the department Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas Ensures menu development timelines are met Directs and manages leads and line level employees to achieve budgetary, food quality and customer service expectations Ensures comprehensive training and exposure in the expected areas of competency Provides Lead and Line level support and coverage during vacations or staffing gaps. Conducts Performance Reviews in accordance with policies and procedures Provides feedback; coaching and development guidance as needed. Responds to and handles employee complaints (grievances) in a timely and efficient manner. Recommends or takes appropriate action when administering disciplinary processes in accordance with established policies and procedures. Responsible for planning, supervising and monitoring the work of the team members in assigned area(s). Assists in ensuring schedules are complete based on a forecast and allowable productivity standards. Ensure schedules are posted at the established time and are fair and consistent. Approves vacation requests, floater requests and communicates information to appropriate team members. Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports. Conducts random health inspections and health card audit. Proactively instructs team members regarding safe food handling and sanitation. Expected to spend 80% of the day on the floor and 20% of the day on administrative duties. Required to see direct reports daily, to meet twice a quarter with direct reports and conduct one on one meetings. Responsible for mentoring, coaching and, if necessary, provide documentation on direct reports and staff according to the CET Standard Operating Procedures. Required to complete and/or ensure the completion of 90 day and annual reviews in a timely manner. Ensures their areas are in alignment and adhering to CET Culinary Standard Operating Procedures. Must educate and hold direct reports accountable to each standard. Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports. Must review menus and seek approval from the Executive Chef. Responsible for conducting department interviews and selecting top talent for your department(s). ADDITIONAL JOB DUTIES: Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles. Responsible for monitoring legal compliance with federal, state and gaming laws. Menus are to be written with the customer demographic in mind. Required to ensure measurement reports are done as described and all tools are updated and in proper order. Assists in the training of front of the house and heart of the house staff during new menu rollouts Must have a professional appearance and conduct themselves as a professional at all times. Required to conduct daily Buzz sessions Reviews, analyzes and makes recommendations with respect to wage increases, promotions, or demotions as needed. Ensures an attendance log is kept for each employee in his or her area of functional oversight. Ensures all overtime is anticipated and/or justified. Maintains a file of all Health Inspection Reports. Required to utilize property and CET training and development tools. Responsible in developing the team Other duties as assigned EDUCATION and/or EXPERIENCE: A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is required. Experience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian. Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines. QUALIFICATIONS:The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position. Must be able to communicate effectively through written policy, memorandum, E-mail and verbally communicate through public speaking and one on one. Must be proficient in Microsoft Word, Excel (required) and AS/400 Stratton/Warren system (preferred). Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team's performance. Must be extremely guest and employee focused. Successful completion of Superlap is required. In addition, it is recommended that all internal candidates complete the Exploring Supervisor Opportunities (ESO) readiness activities. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Must have an expert working knowledge and be highly proficient and skilled in the following: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup and Sauce Production; Dry, Moist and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures. PHYSICAL DEMANDS AND WORK ENVIRONMENT:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to be on feet twelve hours per day Must be able to withstand frequent changes in temperature. Must be able to bend, stoop, reach, crouch, kneel, push and pull. Must be able to lift 70 pounds above or below shoulders Must be able to push or pull weights of 125 pounds on a cart. Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. Must be able to work in an area which contains second hand smoke Must be flexible with schedule Must be able to maneuver to all areas of the kitchen and outlets Must have visual acuity Must have manual dexterity to work with kitchen utensils and equipment DISCLAIMER: Preference is given to Ak-Chin community members and members of other recognized Arizona tribes.
Apr 14, 2024
Full time
Identified shifts will vary based on business needs.This is a salaried role and is based on experience.JOB SUMMARY: Establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas. ESSENTIAL JOB FUNCTIONS: Responsible for interviewing, training, and selecting employees for the department Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas Ensures menu development timelines are met Directs and manages leads and line level employees to achieve budgetary, food quality and customer service expectations Ensures comprehensive training and exposure in the expected areas of competency Provides Lead and Line level support and coverage during vacations or staffing gaps. Conducts Performance Reviews in accordance with policies and procedures Provides feedback; coaching and development guidance as needed. Responds to and handles employee complaints (grievances) in a timely and efficient manner. Recommends or takes appropriate action when administering disciplinary processes in accordance with established policies and procedures. Responsible for planning, supervising and monitoring the work of the team members in assigned area(s). Assists in ensuring schedules are complete based on a forecast and allowable productivity standards. Ensure schedules are posted at the established time and are fair and consistent. Approves vacation requests, floater requests and communicates information to appropriate team members. Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports. Conducts random health inspections and health card audit. Proactively instructs team members regarding safe food handling and sanitation. Expected to spend 80% of the day on the floor and 20% of the day on administrative duties. Required to see direct reports daily, to meet twice a quarter with direct reports and conduct one on one meetings. Responsible for mentoring, coaching and, if necessary, provide documentation on direct reports and staff according to the CET Standard Operating Procedures. Required to complete and/or ensure the completion of 90 day and annual reviews in a timely manner. Ensures their areas are in alignment and adhering to CET Culinary Standard Operating Procedures. Must educate and hold direct reports accountable to each standard. Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports. Must review menus and seek approval from the Executive Chef. Responsible for conducting department interviews and selecting top talent for your department(s). ADDITIONAL JOB DUTIES: Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles. Responsible for monitoring legal compliance with federal, state and gaming laws. Menus are to be written with the customer demographic in mind. Required to ensure measurement reports are done as described and all tools are updated and in proper order. Assists in the training of front of the house and heart of the house staff during new menu rollouts Must have a professional appearance and conduct themselves as a professional at all times. Required to conduct daily Buzz sessions Reviews, analyzes and makes recommendations with respect to wage increases, promotions, or demotions as needed. Ensures an attendance log is kept for each employee in his or her area of functional oversight. Ensures all overtime is anticipated and/or justified. Maintains a file of all Health Inspection Reports. Required to utilize property and CET training and development tools. Responsible in developing the team Other duties as assigned EDUCATION and/or EXPERIENCE: A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is required. Experience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian. Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines. QUALIFICATIONS:The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position. Must be able to communicate effectively through written policy, memorandum, E-mail and verbally communicate through public speaking and one on one. Must be proficient in Microsoft Word, Excel (required) and AS/400 Stratton/Warren system (preferred). Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team's performance. Must be extremely guest and employee focused. Successful completion of Superlap is required. In addition, it is recommended that all internal candidates complete the Exploring Supervisor Opportunities (ESO) readiness activities. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Must have an expert working knowledge and be highly proficient and skilled in the following: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup and Sauce Production; Dry, Moist and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures. PHYSICAL DEMANDS AND WORK ENVIRONMENT:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to be on feet twelve hours per day Must be able to withstand frequent changes in temperature. Must be able to bend, stoop, reach, crouch, kneel, push and pull. Must be able to lift 70 pounds above or below shoulders Must be able to push or pull weights of 125 pounds on a cart. Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. Must be able to work in an area which contains second hand smoke Must be flexible with schedule Must be able to maneuver to all areas of the kitchen and outlets Must have visual acuity Must have manual dexterity to work with kitchen utensils and equipment DISCLAIMER: Preference is given to Ak-Chin community members and members of other recognized Arizona tribes.
Culinary Degree Knife Skills Portion control and Budget control Creative in French, Italian and European cuisine Cooking for 20 to 175 people at times for events Friendly with customers Can take charge of the Restaurant for dinner and breakfast as well Creative plating I want an Independent Chef who treats my business as it belongs to them Plan menu, Specials, ordering inventory and if Pastry or Bread skills a plus.
Apr 13, 2024
Culinary Degree Knife Skills Portion control and Budget control Creative in French, Italian and European cuisine Cooking for 20 to 175 people at times for events Friendly with customers Can take charge of the Restaurant for dinner and breakfast as well Creative plating I want an Independent Chef who treats my business as it belongs to them Plan menu, Specials, ordering inventory and if Pastry or Bread skills a plus.
We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. This is a vibrant, busy, premium segment featuring Italian and Steakhouse style cuisine. $110K + salary for the Executive Chef Full benefits Oversee a full team and pastry chefs Requires exemplary leadership to several sous chefs, Exec pastry department and BOH team' $5M+ sales revenue Events and Private dining. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Please send your resume to Tom Bull Applicants are treated confidentially. Presented by Tom Bull with Gecko Hospitality
Apr 11, 2024
We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. This is a vibrant, busy, premium segment featuring Italian and Steakhouse style cuisine. $110K + salary for the Executive Chef Full benefits Oversee a full team and pastry chefs Requires exemplary leadership to several sous chefs, Exec pastry department and BOH team' $5M+ sales revenue Events and Private dining. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Please send your resume to Tom Bull Applicants are treated confidentially. Presented by Tom Bull with Gecko Hospitality