Chef De Cuisine-Bacchanal Buffet (Caesars Palace LV)

The Chef de Cuisine is responsible for the supervision of kitchen staff in assigned outlet and creating and fostering a sanitary productive and team-oriented work environment.

• Work with Restaurant Manager and front of the house staff to ensure positive guest experience. Maintains professional appearance and demeanor throughout shift
• Ensure quality food product and presentations.
• Teach and develop staff while serving a consistent product with pride.
• Maintains food cost labor cost and expenses within budget guidelines.
• Meets attendance guidelines and adheres to regulatory departmental and Company policies.
• Must be able to cook and create new innovative and imaginative recipes.
• Must be able to react quickly and resolve problems. Support and foster loyalty and always conduct business in a professional manner.

• Must be 21 years of age or older
• Candidate must currently be in a Chef de Cuisine or similar role
• Must have experience in high volume type of environment or Casino/Resort.
• Besides in-depth knowledge of food preparation food trends and food styling communication and administration skills are paramount
• Ability to maintain and further develop the standards set by Caesars Entertainment.
• Work requires effective communication in English both verbal and written form in a professional manner.
• Work requires a minimum of a two-year Culinary Arts School or equivalent technical training in the food industry.
• Minimum of three-year experience as line level Supervisor or Chef in specialty room Steakhouse Fine Dining or Semi Fine Dining.
• Must present a neat and professional appearance.
• Work prefers Bilingual abilities
• Work requires flexibility to work various shifts.
• Nevada Food Handlers Certification

ADDITIONAL REQUIREMENTS

• Fast paced environment multiple tasks to be handled under time constraint.
• Must be able to handle a heavy business volume and sensitive situations relating to staff and guest problems in a timely manner.