Senior Chef Tournant-Bacchanal Buffet (Caesars Palace LV)

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.

How You Will Create the Extraordinary

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.

What You Will Need

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

About Us

Help us roll out the red carpet at Caesars Palace! This world renowned resort indulges our guests with 25 unique restaurants and cafes, over 3,000 rooms, 4.5 acres of pools and gardens and a 50,000 square foot spa. If you have a passion for delivering personalized service in an exclusive setting, Caesars Palace is the place for you to start your career.

Job Info

Job Identification 89563

Job Category Food and Beverage & Culinary

Job Schedule Full time

Locations Caesars Las Vegas (On-site)