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 TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT 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 INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: 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).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
Apr 18, 2024
Full time
JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT 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 INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: 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).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
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).
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
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
Apr 07, 2024
Full time
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are currently hiring for multiple Chef de Partie positions that will allow culinary students to join our core restaurant team at Trius Winery in summer. Interviews are currently taking place and the expected start date will align with students schedule. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. the details • Full time hours available in summer • Competitive hourly rate • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment The requirements • Chefs certificate-apprenticeship program in progress • Fine dining experience an asset • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours may be available in summer, it may not be guaranteed or available year-round, however this will be discussed more in depth during your interview. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Apr 19, 2024
Full time
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are currently hiring for multiple Chef de Partie positions that will allow culinary students to join our core restaurant team at Trius Winery in summer. Interviews are currently taking place and the expected start date will align with students schedule. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. the details • Full time hours available in summer • Competitive hourly rate • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment The requirements • Chefs certificate-apprenticeship program in progress • Fine dining experience an asset • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours may be available in summer, it may not be guaranteed or available year-round, however this will be discussed more in depth during your interview. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are currently hiring a Chef de Partie for our core culinary team at Trius Winery. Interviews are currently taking place and the expected start date is ASAP. Summer, Fall and Winter opportunities available. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. the details • Full time hours (including a 4 days on, 3 days off work week if preferred) • Competitive hourly rate starting at $22.50 an hour • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment The requirements • Chefs certificate-apprenticeship program • Two-three years of fine dining experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours is currently available, it may not guaranteed year-round, however does average fulltime across entire year. This will be discussed more in depth during your interview. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Apr 19, 2024
Full time
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are currently hiring a Chef de Partie for our core culinary team at Trius Winery. Interviews are currently taking place and the expected start date is ASAP. Summer, Fall and Winter opportunities available. You take initiative, are professional and do not take short cuts. You are ready for a next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. the opportunity Wine inspired cuisine has never been more intriguing and Executive Chef Frank Dodd and his culinary team are at the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of freshest ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. the atmosphere Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. the details • Full time hours (including a 4 days on, 3 days off work week if preferred) • Competitive hourly rate starting at $22.50 an hour • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment The requirements • Chefs certificate-apprenticeship program • Two-three years of fine dining experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills • Good working knowledge of culinary terms and practices the expectations • You will be responsible for the daily food production and of service of your station and responsible for any apprentice, commis and demi chef working with you. • You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food • You will assist in menu planning, specials and menu and recipe development • You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients • You will ensure that all health and safety standards are practiced and enforced • You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified • You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge • You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets • You will maintain personal hygiene, clean uniform and proper tools in good condition • You can effectively delegate tasks when the needs demand it • You communicate well with the entire culinary team Full time hours is currently available, it may not guaranteed year-round, however does average fulltime across entire year. This will be discussed more in depth during your interview. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Apr 19, 2024
Full time
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
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 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 18, 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 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: The Pastry Chef Tournant is responsible for supervising and guiding all bake shop employees and assisting in the completion of all orders. The Chef Tournant is accountable for the entire shop in the Executive Chef's absence. ESSENTIAL JOB FUNCTIONS: Ensures that all product preparation is done in accordance with set procedures and meets quality standards. Assists the Executive Pastry Chef to ensure the bake shop meets hotel and state health standards for food preparation at all times. Reviews all orders submitted to the bake shop and inform the staff of requested products and time frames. Prepares special show pieces made of sugar, chocolate, etc. produced in the bake shop for presentation purposes. Completes inventory and recommend products to be ordered. Provides the Executive Pastry Chef with the information needed to adequately stock bake shop supplies. Corrects improperly prepared items. Reviews and approves daily payroll sheet in the executive pastry chef's absence. Spot checks preparation procedures for quality and accuracy. Prepares special orders for VIP customers in the absence of the executive pastry chef. QUALIFICATIONS: Work requires a minimum of five years baking experience (must include exposure to all facets of the field, i.e., breads, candy, chocolates, pastry and cakes). Work requires a minimum of 2 years supervisory experience. Work requires ability to work from a standing position for extended periods of time. Work requires a neat appearance with good personal hygiene. Work requires effective communication in English, both verbal and written form in a professional manner. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Must be able to lift a minimum of 40lbs. Must be able to handle a heavy business volume in a timely manner.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 Pastry Chef Tournant is responsible for supervising and guiding all bake shop employees and assisting in the completion of all orders. The Chef Tournant is accountable for the entire shop in the Executive Chef's absence. ESSENTIAL JOB FUNCTIONS: Ensures that all product preparation is done in accordance with set procedures and meets quality standards. Assists the Executive Pastry Chef to ensure the bake shop meets hotel and state health standards for food preparation at all times. Reviews all orders submitted to the bake shop and inform the staff of requested products and time frames. Prepares special show pieces made of sugar, chocolate, etc. produced in the bake shop for presentation purposes. Completes inventory and recommend products to be ordered. Provides the Executive Pastry Chef with the information needed to adequately stock bake shop supplies. Corrects improperly prepared items. Reviews and approves daily payroll sheet in the executive pastry chef's absence. Spot checks preparation procedures for quality and accuracy. Prepares special orders for VIP customers in the absence of the executive pastry chef. QUALIFICATIONS: Work requires a minimum of five years baking experience (must include exposure to all facets of the field, i.e., breads, candy, chocolates, pastry and cakes). Work requires a minimum of 2 years supervisory experience. Work requires ability to work from a standing position for extended periods of time. Work requires a neat appearance with good personal hygiene. Work requires effective communication in English, both verbal and written form in a professional manner. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Must be able to lift a minimum of 40lbs. Must be able to handle a heavy business volume in a timely manner.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).
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: Coordinates, leads and directs actual shift production in the Bakery. Guides, instructs, monitors, and coaches all bakers in the correct performance of their assigned duties. Ensures quality sanitation and food safety standards are met and maintained. Ensures quality is met and maintained. KEY JOB FUNCTIONS: Provides superior customer service, positively effects interactions with external and internal customers and employees and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with co-workers. Assists in production of all baked goods in the required volume and in accordance with the established high-quality standards. Ensures that prescribes formulas and procedures are followed for all items produced on any station during shift. Orders necessary supplies in proper levels to keep bakery stocked as indicated by current PAR lists, and current menu requirements for Harrah's and Harveys food outlets. Inspects and rotates raw materials to ensure they meet established qualitative standards. Maintains the bakery and its equipment in a sanitary and fully operational condition. Provides input to the Assistant Pastry Chef / Executive Pastry Chef in preparing the periodical performance reviews of assigned personnel. Ensures that prescribed safety policies and procedures are followed and assigned personnel receive proper instruction in these policies and procedures. Demonstrates a good working knowledge of the following specializations: Show Breads, Marzipan, Pastillage, Croquant, Chocolate, and Sugar Cooking. Provides input for the instruction and development of assigned personnel Provides input for scheduling Maintains correct temperature logs Participates and guides bakers in the production of International breads, International desserts, display breads, a variety of advanced doughs, batters and fillings, etc. Prepares, finishes Wedding Cakes, Birthday Cakes and Special Occasion Cakes with upscale decorations, including but not limited to Ganache, rolled fondant, marzipan, butter cream and other coatings as requested by guests. Ensures production runs smoothly, effectively, accurately. Communicates any production issues to supervisor. EDUCATION and/or EXPERIENCE: Associate Degree in Culinary Arts or equivalent experience 5 years extensive hotel or retail baking, preferably with the majority in high volume baking and pastry production; 2-3 years supervisory experience preferred QUALIFICATIONS: Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others. Knowledge of general baking principles Ability to interpret formulas, calculate quantity conversions, and understand product directions Ability to communicate effectively at all times with all levels of team members. Ability to correctly prepare foods for which responsible. Ability to review and comprehend all necessary documentation. Ability to use all equipment associated with the position, including but not limited to mixers, sheeter, dough machines, proof boxes. Ability to work unsupervised. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling team member conflicts. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to stand and walk for 8 hours Ability to lift and carry 50 pounds so as to be able to move all necessary stock around the work area. Ability to hold, grasp, have hand-eye coordination, use repetitive hand motion Must be able to respond to visual and aural cues Ability to hear, visually inspect color distinction Ability to climb a step stool Must be able to work inside and maneuver throughout the bakery. Must be able to push or pull food carts weighing up to 450 pounds. Must be able to lift pans of hot foods and bowls and trays of cold food. Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the bakery. Ability to frequently tolerate dust Ability to occasionally tolerate fumes, chemicals and gasses Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero. Ability to frequently tolerate high noise levels Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: Coordinates, leads and directs actual shift production in the Bakery. Guides, instructs, monitors, and coaches all bakers in the correct performance of their assigned duties. Ensures quality sanitation and food safety standards are met and maintained. Ensures quality is met and maintained. KEY JOB FUNCTIONS: Provides superior customer service, positively effects interactions with external and internal customers and employees and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with co-workers. Assists in production of all baked goods in the required volume and in accordance with the established high-quality standards. Ensures that prescribes formulas and procedures are followed for all items produced on any station during shift. Orders necessary supplies in proper levels to keep bakery stocked as indicated by current PAR lists, and current menu requirements for Harrah's and Harveys food outlets. Inspects and rotates raw materials to ensure they meet established qualitative standards. Maintains the bakery and its equipment in a sanitary and fully operational condition. Provides input to the Assistant Pastry Chef / Executive Pastry Chef in preparing the periodical performance reviews of assigned personnel. Ensures that prescribed safety policies and procedures are followed and assigned personnel receive proper instruction in these policies and procedures. Demonstrates a good working knowledge of the following specializations: Show Breads, Marzipan, Pastillage, Croquant, Chocolate, and Sugar Cooking. Provides input for the instruction and development of assigned personnel Provides input for scheduling Maintains correct temperature logs Participates and guides bakers in the production of International breads, International desserts, display breads, a variety of advanced doughs, batters and fillings, etc. Prepares, finishes Wedding Cakes, Birthday Cakes and Special Occasion Cakes with upscale decorations, including but not limited to Ganache, rolled fondant, marzipan, butter cream and other coatings as requested by guests. Ensures production runs smoothly, effectively, accurately. Communicates any production issues to supervisor. EDUCATION and/or EXPERIENCE: Associate Degree in Culinary Arts or equivalent experience 5 years extensive hotel or retail baking, preferably with the majority in high volume baking and pastry production; 2-3 years supervisory experience preferred QUALIFICATIONS: Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others. Knowledge of general baking principles Ability to interpret formulas, calculate quantity conversions, and understand product directions Ability to communicate effectively at all times with all levels of team members. Ability to correctly prepare foods for which responsible. Ability to review and comprehend all necessary documentation. Ability to use all equipment associated with the position, including but not limited to mixers, sheeter, dough machines, proof boxes. Ability to work unsupervised. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling team member conflicts. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to stand and walk for 8 hours Ability to lift and carry 50 pounds so as to be able to move all necessary stock around the work area. Ability to hold, grasp, have hand-eye coordination, use repetitive hand motion Must be able to respond to visual and aural cues Ability to hear, visually inspect color distinction Ability to climb a step stool Must be able to work inside and maneuver throughout the bakery. Must be able to push or pull food carts weighing up to 450 pounds. Must be able to lift pans of hot foods and bowls and trays of cold food. Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the bakery. Ability to frequently tolerate dust Ability to occasionally tolerate fumes, chemicals and gasses Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero. Ability to frequently tolerate high noise levels Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).