Executive Chef

1 week ago

Danville, United States Caesars Entertainment Full time

Job Summary:

The Executive Chef for our Asian restaurant is responsible for managing kitchen operations and ensuring compliance with all Food & Beverage policies, standards, and procedures. This role includes estimating daily production needs on a weekly basis, communicating production needs to kitchen personnel daily, and assisting with all kitchen operations and preparation.


Essential Job Functions:

  • Possess knowledge of Cantonese-style cooking techniques and recipes.
  • Cook all food orders, including meat, fish, poultry, and related items in a quick, timely, and accurate manner.
  • Check and ensure an adequate supply of foods and seasonings at the workstation.
  • Recognize and correct any product discrepancies and variations in quality, standards, and specifications.
  • Effectively coach and assist other cooks and intermediates in food product preparation.
  • Demonstrate competent product knowledge by correctly storing and handling all perishables, and maintaining quality, security, value, and integrity.
  • Broil, sauté, steam, fry, poach, grill, and prepare any and all foods needed for guest orders.
  • Prepare desserts, entrees, soups, and other foods of medium complexity according to directions.
  • Read food orders from the kitchen printer, prepare, and serve food attractively, consistent with recipes and plating guides.
  • Operate steamer, oven, slicer, and other cooking equipment; control food production including flattop, fryer, and proper cooking times and temperatures.
  • Ensure cleanliness of food preparation areas by wiping down the workstation and utensils before and after each assignment.
  • Follow safety rules and keep the work area clean and orderly.
  • Maintain and rotate dated food stock.
  • Break down workstations, clean, and restock.
  • Open food service outlets in a timely fashion as instructed.
  • Work various shifts and hours, including holidays and weekends.
  • Uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

Education and/or Experience:

  • A culinary degree or equivalent experience working in a similar role is preferred.
  • A minimum of 7 years experience working in kitchens is preferred.
  • Minimum of 5 years managing employees.
  • Ability to work as part of a team.
  • Ability to build relationships.

Qualifications:

  • High school diploma or equivalent; Culinary Arts education preferred.
  • A minimum of three years of restaurant cook experience is required.
  • Demonstrated Cantonese-style wok cooking and knowledge in Cantonese sauces, spices, and thickening agents.
  • 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 work flexible hours as required in a casino environment.
  • Recognize different cooking oils and their cooking temperatures.
  • Ability to use knives, other hand-held instruments, and other food preparation equipment.
  • Must have a sense of urgency to serve customers properly.
  • Ability to portion, prepare, and present meat, poultry, and fish.
  • Additional skills required for Cantonese-style cooking.
  • Ability to perform all duties of a Specialty Cook Intermediate.


Physical, Mental, and Environmental Demands:

  • Ability to work in a smoke-filled environment and sit or stand for prolonged periods.
  • Physically mobile with reasonable accommodations, including the ability to lift up to 50 lbs., and push, pull, reach, bend, twist, stoop, and stack.
  • Excellent oral and written communication skills.
  • Fluent and literate in English.
  • Present a well-groomed appearance.
  • Respond calmly and make rational decisions when required.
  • Listen and respond to visual and aural cues.
  • Tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality.

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