Chef de Cuisine, Emeril''s Kitchen (Caesars New Orleans)

The Chef de Cuisine supervises the activities of assigned restaurant and kitchen staff including scheduling, maintaining inventory, and assuring a quality product is served to guests in a timely manner. Chef will also complete all necessary paperwork and performs other duties to maintain a smooth, orderly operating kitchen.

Caesars New Orleans Casino & Hotel earned recognition as a City Business "Best Places to Work" honoree and was named "#1 Large Employer" in the New Orleans area by the "Times-Picayune" Top Workplaces program. A destination property in the heart of the city, we are continually striving to attract the best talent to provide exceptional experiences for our guests.

Caesars New Orleans Casino is a Caesars Entertainment company. Our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world''s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah''s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework.

Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, "Create the Extraordinary". Our vision, "Create spectacular worlds. That immerse, inspire and connect you. We don't perform magic; we create it with excellence. #WeAreCaesars". If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

• Candidate must currently be in a Chef de Cuisine or similar role
• Must have experience in high volume type of environment, Experience in fine dining or semi-fine dining
• 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 or Casual Dining
• Proven performance in implementing and maintaining food production operational standards.
• Must have experience in high volume type of environment, Experience in fine dining or semi-fine dining.
• Must present a neat and professional appearance.
• Work requires flexibility to work various shifts.

Physical, Mental, and Environmental Demands:

• 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.
• 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 periods up to 4 hours in length.
• 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.

GAMING PERMIT: N/A

• Work with Restaurant Manager and front of the house staff to ensure positive guest experience.
• Produces food for the Restaurant and other events.
• 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.
• Demonstrates Caesars' Family Style Service: Be Proactive, Own the Experience, Make it Fun and Together We Win
• Work with Restaurant Manager and front of the house staff to ensure positive guest experience.
• Produces food for the Restaurant and other events.
• 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.
• Demonstrates Caesars' Family Style Service: Be Proactive, Own the Experience, Make it Fun and Together We Win