Chef de Cuisine, Emeril's Kitchen (Caesars New Orleans)

The Chef de Cuisine supervises the activities of assigned restaurant and kitchen staff including scheduling, maintaining inventory, and assuring a quality product is served to guests in a timely manner.  Chef will also complete all necessary paperwork and performs other duties to maintain a smooth, orderly operating kitchen.  

• Work with Restaurant Manager and front of the house staff to ensure positive guest experience.
• Produces food for the Restaurant and other events.
• Ensures that all food prepared is nutritious, safe, eye appealing and properly flavored. 
• Specific duties include menu planning, maintenance of payroll, food cost and other related records. 
• Prepares food, establishes quality standards, trains employees in cooking methods, presentation techniques and portion control. 
• Interviews, hires, evaluate and disciplines kitchen personnel as appropriate. 
• Understands and communicates to kitchen personnel all property and department rules, policies and procedures. 
• Trains kitchen personnel in food production principles and practices. 
• Establishes quality standards for menu items and for food production practices. 
• Plans and prices menus. 
• Establishes portion sizes and standards of service for all menu items. 
• Schedules kitchen employees in conjunction with business forecasts and predetermined budget. 
• Maintains payroll records for submission to payroll department. 
• Controls food cost by establishing proper storage requirements, standardization of recipes and waste control. 
• Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. 
• Provides safety training in lifting, carrying, hazardous material control, and chemical control. 
• Trains kitchen personnel in sanitation practices and help establish cleaning schedules, stock rotation, refrigeration temperature control points and any other sanitary controls. 
• Leads employees by creating a positive, supportive environment where talents, skills, and trade practices are exchanged, practiced and enhanced. 
• Understands and administers the PAR form, sets performance expectations and provides coaching and operational support for the kitchen production staff. 
• Enforces all appearance and uniform guidelines. 
• Demonstrates Caesars’ Family Style Service: Be Proactive, Own the Experience, Make it Fun and Together We Win

• Candidate must currently be in a Chef de Cuisine or similar role
• Must have experience in high volume type of environment, Experience in fine dining or semi-fine dining
• Work requires a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry.
• Minimum of three-year experience as line level Supervisor or Chef in specialty room or Casual Dining 
• Proven performance in implementing and maintaining food production operational standards.
• Must have experience in high volume type of environment, Experience in fine dining or semi-fine dining.
• Must present a neat and professional appearance.
• Work requires flexibility to work various shifts.

Physical, Mental, and Environmental Demands: 

• Fast paced environment, multiple tasks to be handled under time constraint. 
• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. 
• Must be able to speak clearly and listen attentively to employees, dining room staff and guests. 
• Must be able to stand and exert well-paced mobility for periods up to 4 hours in length. 
• Must have the ability to lift pots, pans, etc. up to 40 pounds in weight.  

• Must be able to read and write to facilitate the communication process.

   

GAMING PERMIT: N/A