Senior Sushi Chef Tournant-Nobu (Caesars Palace LV)

About Us

Help us roll out the red carpet at Caesars Palace! This world-renowned resort indulges our guests with 25 unique restaurants and cafes, over 3,000 rooms, 4.5 acres of pools and gardens, and a 50,000 square foot spa. If you have a passion for delivering personalized service in an exclusive setting, Caesars Palace is the place for you to start your career.

Responsibilities

• Assume responsibilities in the absence of the Executive Chef (Restaurant) and Chef de Cuisine.
• Display professionalism by conducting oneself with responsibility, integrity, accountability, and excellence.
• Run all aspects of daily BOH operations including but not limited to:
  • Managing staff schedules and station assignments
  • Ordering and receiving products
  • Preparing prep lists and instruction for the team
  • Quality checking products during all stages of preparation
  • General oversight of production and service
  • Conducting regular internal health and safety inspections
  • Managing daily food cost and spend
• Ensure quality food products and presentations.
• Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations.
• 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 and address any equipment issues promptly.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Teach, develop, and give support to 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 positive guest experience.
• Maintain food costs, labor costs, supply costs, and other controllable expenses within budget guidelines.
• 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 of work outside the normal daily/weekly routine but within the overall scope of the position.

Requirements

• Must be 21 years of age or older.
• Minimum of 5 years of sushi experience in a fine dining environment.
• Bachelor’s Degree preferred.
• Culinary school or apprenticeship preferred.
• Must have experience operating in a similar role for a minimum of 3 years.
• Experience working in a fast-paced, high-volume environment.
• Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants.
• ServSafe Certified.
• Knowledge, understanding, and compliance with 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 an effective working relationship with management, staff, and guests.
• Nevada Food Handlers’ Certification.

Additional Requirements

• Ability to push and pull up to 50 pounds.
• Ability to lift and carry objects up to 30 pounds.
• Ability to bend, stoop, twist, reach, and kneel repetitively.
• Safely work with provided cleaning chemicals and equipment.
• Ascend and descend stairs and maintain equilibrium for an extended period.
• Must be able to work from a standing position and/or walking motion for an extended period.
• Ability to work in a smoking and pet-friendly environment.