Multi-Outlet Kitchen Supervisor (Horseshoe Bossier)

The Multi-Outlet Kitchen Supervisor is responsible for overseeing the daily operations of the restaurant kitchens of Caesars Sportsbook, Casa di Amici and Banquet events, ensuring efficiency, quality, and adherence to safety and sanitation standards. They supervise kitchen staff, manage inventory, and assist in menu planning and preparation.

• Minimum five (5) years prior experience as a cook.
• Previous working knowledge of point of sales system preferred.
• Must be able to provide own tools.
• Must be able to work any day of the week and any shift.
• Must be able to supervise cooks and work as a team.
• Local health department sanitation certification.
• Must be able to read, write, speak, and understand English.

ADDITIONAL REQUIREMENTS

• Must be able to work inside a kitchen and on their feet for duration of shift.
• Must be able to lift up to 100 pounds.
• Must be able to push and pull carts weighing up to 300 pounds.
• Must possess coordination and dexterity to use kitchen utensils, such as, knives, spatulas, food tongs, etc.
• Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area.
• Must be able to operate the following kitchen equipment: stoves, grills, fryers, broilers, slicers, and other utensils in preparing the food orders.
• Must be able to respond to visual and aural cues.
• Must be able to prioritize tasks, multitask, and manage time effectively to meet deadlines.
• Must have the ability to quickly troubleshoot and resolve issues, such as equipment malfunctions or ingredient shortages.
• Must be able to effectively communicate with the kitchen staff, servers, and management in order to coordinate tasks and ensure smooth operations.
• Must present a well-groomed appearance.
• Must be able to tolerate areas with extremely hot and cold temperatures.
• Must be able to maneuver around all areas of the kitchen.
• The job may require standing for extended periods and working in hot, noisy, and fast-paced environment.
• Flexible schedule, including mornings, evenings, weekends, and holidays, may be required.
• Lead and direct kitchen staff, including cooks, prep cooks, and dishwashers and develop strong team dynamic between front and back of the house.
• Provide training and guidance to kitchen staff as needed.
• Prepare and produce menu items to standards in a quick and efficient manner.
• Ability to prepare items such as but not limited to salads, appetizers, entrees, desserts.
• Monitors food presentations and ensures that all dishes are visually appealing and consistent.
• Maintain knowledge of menu items and ingredients.
• Must show skills in fry cook, sauté, broiler, and Garde Manger.
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.
• Monitor inventory levels and order supplies as needed.
• Rotate stock and ensure that ingredients are fresh and properly stored.
• Adheres to and enforces kitchen maintenance and sanitation programs and including proper food handling and storage procedures.
• Maintains assigned station and equipment in a clean and sanitary condition.
• Lead and direct kitchen staff, including cooks, prep cooks, and dishwashers and develop strong team dynamic between front and back of the house.
• Provide training and guidance to kitchen staff as needed.
• Prepare and produce menu items to standards in a quick and efficient manner.
• Ability to prepare items such as but not limited to salads, appetizers, entrees, desserts.
• Monitors food presentations and ensures that all dishes are visually appealing and consistent.
• Maintain knowledge of menu items and ingredients.
• Must show skills in fry cook, sauté, broiler, and Garde Manger.
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.
• Monitor inventory levels and order supplies as needed.
• Rotate stock and ensure that ingredients are fresh and properly stored.
• Adheres to and enforces kitchen maintenance and sanitation programs and including proper food handling and storage procedures.
• Maintains assigned station and equipment in a clean and sanitary condition.