Assume responsibilities in the absence of Main Kitchen Executive Chef.
Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
Oversee all aspects of daily BOH Banquets operations including but not limited to; managing staff 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 of all Banquets displays and plates
Ensure food is handled in a respectful manner and is processed and stored in accordance with VHD regulation.
Adhere to and enforce company policies and statutory requirements with regards to 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 and develop and give support to culinary team as needed.
Hold team members accountable on a fair and consistent basis.
Support and foster a caring work environment.
Work with Banquets Captain, Banquets Assistant Manager and Multi-Outlet Manager to ensure a positive guest experience.
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.
EDUCATION AND EXPERIENCE:
Minimum of 5 years of cooking experience required
Culinary school or apprenticeship preferred
Must have experience operating in a similar role for minimum of 1 year
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
OTHER MINIMUM QUALIFICATIONS:
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
Proficient in applying basic and intermediate math skills
Ability to establish and maintain an effective working relationship with management, staff, and guests
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Able to manage team of managers, supervisors, and hourly employees
Passionate approach to streamline operational procedures and increase productivity of department
Excellent communication and administration skills
Applies best industry best 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
Knowledge of all kitchen equipment operations.
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
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
Strong hand-eye coordination and manual dexterity
Ability to distinguish letters, symbols, and colors
Ability to perform tasks requiring visual and auditory acuity, with or without reasonable accommodation.
Must be able to work any shift and long hours when necessary
Job Description
ESSENTIAL JOB FUNCTIONS:
Assume responsibilities in the absence of Main Kitchen Executive Chef.
Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
Oversee all aspects of daily BOH Banquets operations including but not limited to; managing staff 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 of all Banquets displays and plates
Ensure food is handled in a respectful manner and is processed and stored in accordance with VHD regulation.
Adhere to and enforce company policies and statutory requirements with regards to 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 and develop and give support to culinary team as needed.
Hold team members accountable on a fair and consistent basis.
Support and foster a caring work environment.
Work with Banquets Captain, Banquets Assistant Manager and Multi-Outlet Manager to ensure a positive guest experience.
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.
EDUCATION AND EXPERIENCE:
Minimum of 5 years of cooking experience required
Culinary school or apprenticeship preferred
Must have experience operating in a similar role for minimum of 1 year
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
OTHER MINIMUM QUALIFICATIONS:
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
Proficient in applying basic and intermediate math skills
Ability to establish and maintain an effective working relationship with management, staff, and guests
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Able to manage team of managers, supervisors, and hourly employees
Passionate approach to streamline operational procedures and increase productivity of department
Excellent communication and administration skills
Applies best industry best 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
Knowledge of all kitchen equipment operations.
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
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
Strong hand-eye coordination and manual dexterity
Ability to distinguish letters, symbols, and colors
Ability to perform tasks requiring visual and auditory acuity, with or without reasonable accommodation.
Must be able to work any shift and long hours when necessary