Chef Tournant - Gordon Ramsay Burger (Flamingo LV)

About the role

To assist the Executive Chef and Chef de Cuisine with the day-to-day running of the department and be responsible for the outlet and overall quality of products produced.

Responsibilities

• Assume responsibilities in the absence of Chef de Cuisine.
• Display professionalism by conducting oneself with responsibility, integrity, accountability, and excellence.
• Oversee all aspects of daily BOH operations including:
  • Managing staff station assignments
  • Ordering and receiving product
  • Preparing prep lists and instruction for the team
  • Quality checking product during all stages of preparation
  • General oversight of production and service
  • Conducting regular internal health and safety inspections
• Ensure quality food product and presentations.
• Ensure food is handled respectfully and processed and stored in accordance with SNHD regulation.
• Adhere to and enforce company policies and statutory requirements regarding health and safety, sanitation, fire procedures, and HACCP.
• Ensure safe and proper use of equipment.
• Ensure kitchen equipment is in good working order; address any equipment issues promptly.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Teach, develop, and support the culinary team as needed.
• Hold team members accountable on a fair and consistent basis.
• Support and foster a caring work environment.
• Work with General Manager and front-of-house staff to ensure a positive guest experience.
• Minimize waste and spoilage by monitoring occupancy forecasts.
• Maintain high standards of appearance and good personal hygiene.
• Be willing to undertake additional duties and responsibilities outside the normal daily/weekly routine but within the overall scope of the position.

Requirements

• ServSafe Certified.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, 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 effective working relationships with management, staff, and guests.
• License/Certificate: Food Safety Employee Training and Food Handler’s Card required.
• Able to manage a team of up to 100 managers and supervisors and 600 hourly employees.
• Passionate approach to streamline operational procedures and increase department productivity.
• Excellent communication and administration skills.
• Applies best industry practices.
• Ability to maintain and further develop the standards set by Caesars Entertainment.
• Must demonstrate culinary creativity.
• Emphasis on creative thinking, problem-solving, and consistently well-executed food product.
• 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.
• Must be able to work any shift and long hours when necessary.

About Us

Bugsy Siegel’s desert dream, the Flamingo, has anchored the Las Vegas Strip since they started rolling dice in 1946. More than sixty years later, we’re still looking for fresh faces to help us surprise our guests with unexpected fun and excitement. This inclusive resort provides the perfect opportunity to entertain our guests as they stay in over 3,500 rooms and suites and play in our 77,000 square foot casino and 15-acre backyard tropical retreat. The confident and vivacious will find the Flamingo as the place to be.