Senior Chef Tournant-Bacchanal Buffet (Caesars Palace LV)

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.

• Assume responsibilities in the absence of the 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 products, preparing prep lists and instruction for the team, quality checking products 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 products and presentations.

• Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations.

• Adhere to and enforce company policies and statutory requirements regarding health and safety, sanitation, fire procedures, and HACCP.

• Ensure safe and proper use of equipment.

• Ensure kitchen equipment is in good working order and 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 the 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 positive guest experience.

• Maintain food costs, labor costs, supply costs, 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.

• Must be 21 years of age or older

• 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 a 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
• ServSafe Certified
• Knowledge, understanding, and compliance with 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.
• Nevada Food Handlers’ Certification

ADDITIONAL REQUIREMENTS

• Ability to push and pull up to 50 pounds
• Ability to lift and carry objects up to 30 pounds
• Ability to bend, stoop, twist, reach, and kneel repetitively
• Safely work with provided cleaning chemical and equipment
• Ascend and descend stairs and maintain equilibrium for an extended period
• Must be able to work from a standing position and/or walking motion for extended period
• Ability to work in a smoking and pet-friendly environment