Chef Tournant

To assist the Sr. Chef Tournant 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.

• Must be 21 years of age or older

• Minimum of 5 years of cooking experience required
• 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
• Nevada Food Handlers’ Certification

ADDITIONAL REQUIREMENTS

• 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
• 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 products
• 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

• Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant.
• 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 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.