Sous Chef

SUMMARY :

The Sous Chef oversees and collaborates with all culinary staff, including chefs and kitchen personnel, in the preparation and cooking of meals to guarantee an effective and profitable dining experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES
Manages and engages in the food preparation process for the establishment, adhering to standardized culinary techniques.
Educates and enforces safety protocols.
Assesses food requirements and coordinates orders through the Food Procurement Specialist.

Monitors inventory levels to ensure sufficient food and supplies are on hand; requests food and other materials from the storeroom and places orders with suppliers.

Organizes and oversees the storage and utilization of leftover and uncooked ingredients.

Supervises other regular kitchen staff; responsibilities include scheduling, assisting in recruitment, evaluating, and training personnel in food preparation, kitchen operations, and hygiene practices.

Keeps detailed records of food production.
Oversees and prepares special requests as necessary.
Engages in the assessment of new recipes and products, as well as planning for menus and enhancing service delivery.
May open and secure kitchen and dining facilities.
Ensures that banquet food production, procurement, and execution align with company standards.
Must be available for scheduled shifts.
Must embody the Family Style Service model consistently.

SUPERVISORY RESPONSIBILITIES
Implements supervisory responsibilities for kitchen, preparation, and bakery teams.

QUALIFICATIONS
To excel in this role, an individual must successfully fulfill each essential duty. The requirements outlined below are indicative of the knowledge, skills, and/or abilities necessary. All employees must be well-versed in all company policies and procedures, including fire and safety regulations.

EDUCATION and/or EXPERIENCE
A high school diploma or equivalent is required.

Two years of relevant experience and/or training; or an equivalent combination of education and experience in a large hotel, restaurant, or casino setting is required.

Comprehensive knowledge of pantry, pastry, and butchering techniques.

CERTIFICATES, LICENSES, REGISTRATIONS
A health card is required, and Serve Safe certification is mandatory.

LANGUAGE SKILLS
Must be able to communicate effectively in English with guests and colleagues. Proficient in writing reports, business correspondence, and procedural manuals. Capable of effectively presenting information and responding to inquiries from groups of managers, clients, and staff.

MATHEMATICAL SKILLS
Ability to perform basic mathematical operations including addition, subtraction, multiplication, and division in various units of measure, utilizing whole numbers, common fractions, and decimals.

COMPUTER SKILLS
Must be proficient in operating Point-of-Sale systems accurately, as well as using Stratton Warren systems, Excel, Word, PowerPoint, and email.

About us
At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world's most diversified casino-entertainment providers.

Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions, and acquisitions.

Our resorts operate primarily under the Caesars, Harrah's, Horseshoe, and Eldorado brand names.

We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence, and technological leadership.

The company is committed to its Team Members, suppliers, communities, and the environment through its PEOPLE PLANET PLAY framework.

Our Caesars family is driven by our Mission, Vision, and Values.

We take great pride in living these values - Together We Win, All In On Service, and Blaze the Trail - every day.

Our mission, "Create the Extraordinary". Our vision, "Create spectacular worlds that immerse, inspire, and connect you. We don't perform magic; we create it with excellence. #WeAreCaesars".

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