Executive Chef – Restaurant Operations (CLV)

Caesars Entertainment is the world’s most geographically diversified casino-entertainment company. Since its beginning in Reno, Nevada, more than 75 years ago, Caesars has grown into a family of affiliated resort casinos on four continents. Caesars-affiliated casino resorts operate primarily under the Harrah’s®, Caesars® and Horseshoe® brand names.  Affiliates of Caesars also own the World Series of Poker® and the London Clubs International family of casinos.  The Caesars Entertainment family’s success is a result of an unblinking focus of  building loyalty and value with guests through a unique combination of great service, excellent products, unsurpassed distribution, operational excellence and technology leadership. Caesars and its affiliates are committed to environmental sustainability and energy conservation and recognize the importance of being a responsible steward of the environment.

Team members of the Caesars family of resort casinos are driven by our Mission, Vision, and Values.  We take great pride in living our values Integrity, Service with Passion, Celebrating Success, Diversity, Caring Culture, and Ownership every day.  Our mission “We inspire grown-ups to play” fuels our passion for an exciting guest experience and a rewarding career.  If you have the desire to create memorable experiences, personalize rewards and delight every guest, every team member every time, we invite you to explore our dynamic yet unique career opportunities.  

JOB SUMMARY:

The Executive Chef Restaurant Operations will provide direct support to the Director of Culinary Operations. The primary function of this role is to develop and lead the team of Chef de Cuisines and Room Chefs and enhance the culinary program at the property specifically branded venue/celebrity outlets (including Gordon Ramsay HK, GR Pub & Grill, Mesa Grill, Nobu, Mr. Chow, Pronto, Guy Savoy, Raos, and Vanderpump).  The Executive Chef will instill creativity, food design, and artistic interpretation of the culinary program. 

In addition, the Executive Chef will implement up-to-date culinary standards across all assigned areas including but not limited to all of Caesars Palace branded restaurants. The Executive Chef will be responsible to guide and assist the team of Chefs with the day-to-day running of the department to ensure high quality of food is produced, reinforces standards and guidelines to ensure full compliance as directed by the SNHD and manages the food program within the budgeted guidelines of the F&B Department.

ESSENTIAL JOB FUNCTIONS:

• Injects creativity and up-to date trends to the chefs and the culinary team as a whole

• Provides thought leadership on ingredients, product, and menu design
• Creates and revises recipes with outlet Chefs while keeping evolving menus fresh and current
• Directs high quality menu innovation
• Develops and implements training plans and programs for all levels of staff to adhere to quality and standards of department.

• Identifies new culinary techniques and presentations
• Provides exceptional leadership to the team of chefs under his charge
• Oversees production and execution of assigned food programs at highest level possible

• Monitors and communicates business forecast to minimize over-production and waste
• Ensures the recipe data base is up-to date and tested for accuracy
• Ensures all stations areas are properly set prior to service and make necessary corrections if required.
• Ensures food is handled, processed, and stored in accordance with SNHD guidelines applying HACCP (Hazard Analysis Critical Control Point) systems
• Ensures good internal and external customer relations are always maintained
• Oversees the scheduling of labor force to ensure best possible efficiency and productivity
• Manages compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
• Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.
• Perform other related duties as assigned. 

 

 

 

 

 

QUALIFICATIONS:

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Ability to read, write, and understand English.
• Ability to perform basic/intermediate math skills.
• Ability to establish and maintain an effective working relationship with management, staff, and guests.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

• Bachelor’s Degree OR Culinary degree preferred
• Minimum of 5 years of chef experience preferred.
• Experience working in a fast-paced, high volume environment.
• License Certificate: Food Safety Employee Training required and Food Handler’s Card

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends. 

Must demonstrate culinary creativity. Emphasis on creative thinking, problem solving, and consistently well executed food product. Must be aware of market trends and latest developments in international cuisine and pastry.  Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants.  Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.  Knowledge of all kitchen equipment operations.  Ability to read, writes, and understands English.  Ability to perform basic/intermediate math skills.  Ability to establish and maintain an effective working relationship with management, staff, and guests.  Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. Must have experience operating in a similar role for minimum of 3-5years. Bachelor’s Degree preferred; Culinary school or apprenticeship program required

Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. Ability to work in confined spaces. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range. Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. Ability to work in confined spaces. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.