Restaurant Chef, Steakhouse (Caesars New Orleans)

Responsibilities

• Manages the day-to-day operation of the assigned restaurant in accordance with established policies and procedures.
• Establishes and administers training programs within the assigned restaurant.
• Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Collaborates with restaurant leadership to deliver an outstanding guest experience while fostering a culture of teamwork, accountability, and culinary excellence.
• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours.
• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours.
• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitors appearance of food served and communicates deviations from standard to the Room Chef.
• Acts immediately on all customer comments to ensure that corrections are made when possible.
• Performs assigned input work in compiling annual budgets.
• Prepares and coordinates the periodical performance review of assigned personnel.
• Recommends changes including hiring, promotion, demotion and release of personnel, recommends wage and salary adjustments for personnel within established limits.
• Acts as a role model to other employees and always presents oneself as a credit to Harrah’s and encourages others to do the same.
• Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.

Qualifications

• Must be a graduate of post high school, two year Culinary Arts School or equivalent technical training in food and beverage field substituted on a year-to-year basis.
• Five years restaurant industry work, including two years in food preparation and service and three years in supervision is required.
• Must have at least 6 years’ experience in a large volume food establishment including banquets, buffets, and specialty restaurants.
• Previous experience in large buffet service preferred.
• Must possess excellent customer service, employee relations and leadership skills.
• Knowledge of all phases of beverage administration, cost control and familiarity of all beverage services required.
• Must be able to get along with co-workers and work as a team.
• Must present a well-groomed appearance.