Chef Tournant - Hells Kitchen

Prepares food in an accurate and timely manner to provide guests with a quality product. Provides leadership for attendant kitchen culinary staff. 2 year Culinary Arts Degree from an accredited program required or; Completion of approved ACF apprentice program Minimum of 2 years of cooking in a high quality/high volume establishment Ability to understand and respond to written order, recipes and directs in English Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed Knowledge of breads, pastries, bakery production Ability to implement a la carte desserts Demonstrated expert skill level on all cook stations Demonstrated leadership skills with a focus on coaching for success; ability to mentor Ability to oversee the daily operations of the kitchen in the absence of a Chef Good communication skills Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures

ADDITIONAL REQUIREMENTS

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 motion, holding and grasping Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment. Provides safe and wholesome food to our guests. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces. Maintains adequate supply of menu items. Maintains assigned facility in a sanitary condition and equipment in operational condition. Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward. Regularly inspects food in steam tables to insure freshness. Protects company assets against stealing, breakage and waste. Maintains portion controls. Provides leadership and training to lower level cooks. Effectively communicates with other team members, including service and kitchen maintenance personnel. Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.