Executive Chef - Steakhouse

Job Summary:

As the Executive Chef overseeing the steakhouse, you will be responsible for the overall culinary operations, ensuring smooth communication between the front-of-house and back-of-house staff. You will lead the kitchen team, train line cooks, and maintain high culinary standards. Establish leadership, direction, and accountability for all lead and line-level employees in the steakhouse.

Essential Job Functions:

• Provide safe and wholesome food to our guests.

• Demonstrate proper care, storage, use, and cleaning of all tools and equipment.

• Maintain quality, security, value, and integrity by correctly storing and handling all perishables.

• Prepare food products according to standard recipes and specifications.

• Portion, prepare, and present meats, poultry, and fish entrees, pastas, vegetables, pan sauces, and butter sauces.

• Ensure an adequate supply of menu items.

• Maintain the assigned facility in a sanitary condition and ensure equipment is operational.

• Inspect assigned areas and coordinate cleaning activities with the Kitchen Steward.

• Regularly inspect food in steam tables to ensure freshness.

• Protect company assets against theft, breakage, and waste.

• Maintain portion controls.

• Provide leadership and training to lower-level cooks.

• Effectively communicate with other team members, including service and kitchen maintenance personnel.

• Uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

• Must be able to obtain a required Non-Gaming License from the Virginia Lottery.

Education and/or Experience:

• Culinary arts degree preferred.

• 10 years experience with 5 years experiences as an executive or executive sous chef

• Excellent cooking and food preparation skills.

• Strong leadership and management skills.

• Keen eye for detail.

• Effective communication skills.

Qualifications:

• Ability to understand and respond to written orders, recipes, and directions in English.

• Ability to work flexible hours as required in a resort environment and be flexible to work in multiple outlets as needed.

• Knowledge of breads, pastries, and bakery production.

• Ability to implement a la carte desserts.

• Demonstrated expert skill level on all cook stations.

• Strong leadership skills with a focus on coaching for success and mentoring.

• Ability to oversee the daily operations of the kitchen in the absence of a Chef.

• Good communication skills.

• Uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

• Act as a role model to other team members, presenting oneself as a credit to Caesars Entertainment, and encouraging others to do the same.

• Adhere to all regulatory, company, and department policies and procedures.

Physical, Mental, and Environmental Demands:

• Ability to correctly lift and transport objects weighing up to 50 lbs.

• Ability to work a minimum of 8 hours with appropriate mobility and endurance.

• Ability to stand for 8 hours.

• Visual range must include immediate environment.

• Auditory range must include near and medium distances.

• Dexterity to use food preparation machinery.

• Ability to use repetitive hand motions, holding, and grasping.

• Ability to tolerate extreme temperatures.