Executive Chef

2 weeks ago

Danville, United States Caesars Virginia 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, 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:

 

-      Culinary degree or equivalent experience working in a similar role preferred.

-      Minimum of 7 years’ experience working in kitchens preferred.

-      Minimum of 5 year managing employees.

-      Ability to work as part of a team.

-      Ability to build relationships.

 

Qualifications:

 

-      High school diploma or equivalent; Culinary Arts education preferred.

-      Minimum of three years of restaurant cook experience required.

-      Literacy and fluency in Cantonese preferred.

-      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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