Assistant Executive Chef-Main Bakery and Pastry (Caesars Palace LV) | Caesers

Job Description

SUMMARY: The Assistant Executive Chef is responsible for the successful execution and oversight of Caesars Palace baking/pastry program to include the following:

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Work in conjunction with food and beverage leadership to develop and maintain division’s budgets in the areas of scheduling and cost containment.

Work in conjunction with property leadership to achieve all quality assurance goals as directed.

Responsible to procure and produce the best possible product at the best possible price.

Select, train and supervise all culinary team members in the proper preparation of menu items.

Ensure proper ordering, receiving, storage and rotation of food items in accordance with division budgets and health regulations

Observes and assist team in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.

Ability to create and execute new menus and recipes in a casino environment.

Communicate effectively to all chefs and outlet managers in order to create a cohesive team.

Check and schedule staff to operate at peak efficiency at all times, calls in additional personnel in emergencies, authorizes overtime if warranted by unexpected business or dismisses them earlier if business is slow, being careful at all times to conserve labor costs and other expenses.

Maintain time and payroll records for culinary operations using TimeWorks.

Observe and enforce all property and corporate objectives, policies, standards and procedures.

Insists on personnel cleanliness and proper deportment of all employees under his/her supervision or working areas under his/her supervision.

Responsible for overall sanitation and cleanliness of kitchen and kitchen areas in accordance with hotel and local health department guidelines.

Ensures company and department policies and procedures are updated as necessary and that employees consistently follow them.  Meets the attendance guidelines of job and adheres to departmental and company policies. Spends the majority of time interviewing, training, and selecting employees. Conducts Performance Reviews. Makes or recommends wage increases. Makes or recommends promotions.  Provides for safety and security.  Handles employees’ complaints.  Recommends disciplinary action or disciplines employees.  Plans work, supervises and monitors work.  Monitors legal compliance with federal, state, and gaming laws. 

SUPERVISORY RESPONSIBILITIES:

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and employee; addressing complaints and resolving problems.

Performs other duties as assigned.

ADDITIONAL DUTIES/JOB DIMENSIONS: 

Regular attendance in conformance with the standards which may be established by the Horseshoe from time to time is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action up to and including termination.

Due to the cyclical nature of the hospitality/entertainment industry, employees may be required to work varying schedules to reflect the business needs of the property.

Upon employment, all employees are required to fully comply with Horseshoe policies and procedures for the safe and efficient operation of company facilities.  Employees who violate company policies and procedures are subject to disciplinary action up to and including termination.

Qualifications:

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

MINIMUM QUALIFICATIONS:

7 years of culinary experience

5 years of experience in a culinary leadership or supervisory role.

High School diploma required.

Certificate from a Culinary school or program required.

EDUCATION and/or EXPERIENCE:

High school diploma or general education degree (GED)

A degree from a certified food service program, apprenticeship, culinary school, or equivalent

Ten years (10) of food service experience in a high volume food operation.  Fine dining and pastry

Thorough knowledge of food products standard recipes and proper preparation.

LANGUAGE SKILLS:

Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or government regulations.  Ability to write reports, business correspondence and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public.

REASONING ABILITY:

Ability to define problems, collect data, establish facts and draw valid conclusions. Ability to deal with nonverbal symbolism (formulas, scientific equations, graphs, musical notes, etc.)  in its most difficult phases.  Ability to deal with a variety of abstract and concrete variables.

CERTIFICATES, LICENSES, REGISTRATIONS:

CPR Certification and/or First Aid Training preferred

Sanitation Certificate

OTHER SKILLS and ABILITIES:

Ability to obtain any appropriate government required licenses or certificates

Ability to work in a drug free environment and pass a chemical dependency test as required

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.  While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).