To assist the Executive Chef 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.
Bugsy Siegel's desert dream, the Flamingo, has anchored the Las Vegas Strip since they started rolling dice in 1946. More than sixty years later, we're still looking for fresh faces to help us surprise our guests with unexpected fun and excitement. This inclusive resort provides you the perfect opportunity to entertain our guests as they stay in over 3,500 rooms and suites and play in our 77,000 square foot casino, and 15 acre backyard tropical retreat. The confident and vivacious will find the Flamingo as the place to be.
- 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
- License Certificate: Food Safety Employee Training required and Food Handler's Card
ADDITIONAL REQUIREMENTS:
- 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 demonstrate culinary creativity
- Emphasis on creative thinking, problem solving, and consistently well executed food product
- 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
- Must be able to work any shift and long hours when necessary
- Assume responsibilities in the absence of Chef de Cuisine.
- Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
- Oversee all aspects of daily BOH operations including but not limited to; managing staff 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.
- 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 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.
- 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.
- Assume responsibilities in the absence of Chef de Cuisine.
- Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
- Oversee all aspects of daily BOH operations including but not limited to; managing staff 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.
- 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 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.
- 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.