Job Details

The Sous Chef administers the overall activities of the restaurant operation.KEY JOB FUNCTIONS:* Provides superior customer service, positively effects interactions with customers and team members, and has the resiliency to deal with difficult customers in all types of business conditions.* Ensures full staff understanding of menu items and monitors food quality.* Ensures all items are prepared from recipes as specified, maintain cost effectiveness and overall quality.* Prepares and performs appropriate yield tests.* Prepares requisitions for food ordering.* Assists in the development of new menu items and daily specials* Demonstrates proper care, storage, use and cleaning of all tools and equipment.* Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.* Maintains adequate supply of menu items.* Maintains assigned facility in a sanitary condition and equipment in operational condition.* Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.* Protects company assets against stealing, breakage and waste.* Provides leadership and training to lower level cooks.* Effectively communicates with other team members, including service and kitchen maintenance personnel.* Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.EDUCATION and/or EXPERIENCE:* 2 year Culinary Arts Degree from an accredited program required or completion of approved ACF apprentice program.* Minimum of 2 years of cooking in a high quality/high volume establishment.QUALIFICATIONS:* Ability to understand and respond to written order, recipes and directs in English* Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed* Knowledge of breads, pastries, bakery production* Ability to implement a la carte desserts* Demonstrated expert skill level on all cook stations* Demonstrated leadership skills with a focus on coaching for success; ability to mentor* Ability to oversee the daily operations of the kitchen in the absence of a Chef* Good communication skills* Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business* Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.* Adheres to all regulatory, company and department policies and proceduresPHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS:* Ability to correctly lift and transport objects weighing up to 50 lbs.* Ability to work a minimum of 8 hours with appropriate mobility and endurance* Ability to stand for 8 hours* Visual range must include immediate environment* Auditory range must include near and medium distances.* Dexterity to use food preparation machinery* Ability to use repetitive hand motion, holding and grasping* Ability to tolerate extreme temperatures* Positions that have contact with the public require the ability to work in a noisyenvironment, and may be exposed to guests who use tobacco products.* Non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.GAMING PERMIT: N/A