| Location | Las Vegas, NV |
To assist the Executive Chef (Restaurant) and / or the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced.
For over 30 years we've set the standard now you can too. As a team member of Horseshoe, you will embody the spirit of Las Vegas with classic style, timeless glamour and high rolling excitement. This classic yet contemporary property is where you will entertain our guests as they enjoy 2,814 rooms, 244 suites, 6 restaurants and 1,250 slot and video poker machines. Horseshoe is the place for the smart and sophisticated to start their career.
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
ADDITIONAL REQUIREMENTS
Nevada Health Card
ServSafe Certified
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 product
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
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.
Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner.
Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures.
Set and maintain a very high standard of food quality in preparation and execution.
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 working 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.
Conduct daily "BUZZ" sessions or pre-shift meetings with staff.
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.
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.
Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner.
Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures.
Set and maintain a very high standard of food quality in preparation and execution.
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 working 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.
Conduct daily "BUZZ" sessions or pre-shift meetings with staff.
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.