Executive Chef, Property (Caesars New Orleans)

The Executive Chef leads all culinary operations for Caesars New Orleans and is responsible for the overall direction management and success of the propertys food production. This role oversees the recruitment training development and performance of culinary team members; directs daily food preparation and execution; develops menus and pricing strategies; manages labor and food costs; and ensures the highest standards of food quality sanitation safety and guest satisfaction are consistently achieved.

• Food production for all outlets.
• Ensures that all food prepared is nutritious safe eye appealing and properly flavored. Specific duties include menu planning maintenance of payroll food cost and other related records.
• Prepares food establishes quality standards trains employees in cooking methods presentation techniques and portion control.
• Interviews hires evaluate and disciplines kitchen personnel as appropriate. Understands and communicates to kitchen personnel all property and department rules policies and procedures.
• Trains kitchen personnel in food production principles and practices.
• Establishes quality standards for menu items and for food production practices.
• Plans and prices menus. Establishes portion sizes and standards of service for all menu items.
• Schedules kitchen employees in conjunction with business forecasts and predetermined budget.
• Maintains payroll records for submission to payroll department.
• Controls food cost by establishing proper storage requirements standardization of recipes and waste control.
• Trains kitchen personnel in safe operating procedures of all equipment utensils and machinery.
• Provides safety training in lifting carrying hazardous material control and chemical control.
• Trains kitchen personnel in sanitation practices and help establish cleaning schedules stock rotation refrigeration temperature control points and any other sanitary controls.
• Leads employees by creating a positive supportive environment where talents skills and trade practices are exchanged practiced and enhanced.
• Understands and administers the PAR form sets performance expectations and provides coaching and operational support for the kitchen production staff.
• Enforces all appearance and uniform guidelines.

• Bachelors degree in Culinary Arts Hospitality Management Business Administration or a related field preferred; equivalent combination of education and experience may be considered.
• Minimum of 7-10 years of progressive culinary leadership experience including experience as an Executive Chef or Executive Sous Chef within a high-volume hotel casino resort or multi-outlet food and beverage operation.
• Proven ability to lead motivate develop and retain large culinary teams in a fast-paced environment.
• Extensive knowledge of food preparation techniques menu development recipe standardization purchasing inventory control and food cost management.
• Strong understanding of labor management budgeting forecasting financial analysis and key performance metrics.
• Demonstrated experience developing innovative menus and culinary programs that enhance guest satisfaction and drive revenue.
• Thorough knowledge of food safety sanitation HACCP standards and applicable federal state and local health regulations.
• Ability to maintain exceptional food quality presentation standards and consistency across multiple dining venues.
• Excellent leadership communication interpersonal and organizational skills.
• Proven ability to build productive relationships and collaborate effectively with operational leaders vendors and team members.
• Strong problem-solving and decision-making skills with the ability to adapt quickly to changing business demands.
• Proficiency in Microsoft Office applications and culinary inventory purchasing and point-of-sale systems.

Additional Requirements:

• Must be able to speak clearly and listen attentively to employees dining room staff and guests.
• Must be able to stand and exert well-paced mobility for long periods.
• Must have the ability to lift pots pans etc. up to 40 pounds in weight.
• Must be able to read and write to facilitate the communication process.
• Ability to work flexible schedules including evenings weekends holidays and special events as business demands require.
• Must be able to work in a fast-paced kitchen environment.