Manages the kitchen operations and culinary team in the assigned restaurant. Execute a daily vision of excellence to provide superior food quality and guest service while providing a quality work experience for our employees.
ESSENTIAL FUNCTIONS
Supervises S17 and S16 grade chefs and is responsible for their performance as it relates to the daily operations of the restaurant. Supervises the preparation of all food in assigned areas of responsibility. Performs frequent checks of the assigned food prep areas during the shift and assists in food production when volume requires participation. Maintains the prescribed standards for quality, quantity and appearance of food prepared in assigned food prep area through effective guidance, counseling and instruction of assigned personnel. Assigns stations and breaks for all subordinate personnel during shift and directs their work activity. Maintains an adequate supply of food stock for the needs of assigned kitchens; controls ordering to eliminate waste; keeps sanitary conditions at, or above, acceptable standards. Encourages cooperation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen. Maintains all facilities and equipment in clean and operable condition during assigned shift. Performs frequent inspections of all assigned areas. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Prepares and coordinates the periodic performance reviews of assigned personnel. Prepares yearly budget, including food cost, labor cost and controllable expenses. Performs monthly menu engineering worksheets and recommends menu changes. Maintains up to date and accurate Standard Operating Procedures as required by the Executive Chef.
Responsible for the financial performance of the restaurant and seeks to improve profitability. Works with restaurant manager towards this goal. Strives to maintain restaurants market leadership by evaluating the guest experience as it relates to food quality, price value, culinary trends and casino marketing. Research, develop and implement new products to improve the operation of the restaurant.
ESSENTIAL QUALIFICATIONS
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.
EDUCATION: High school diploma. Culinary degree or ACF Apprenticeship preferred. ACF Certification preferred. College credits in general studies preferred.
EXPERIENCE: 6-8 years experience in high volume establishment; 3-4 years experience in Cantonese Cuisine and Southern Chinese Culture. Experience in all phases of food preparation required
ABILITIES: 1. Literate and fluent in English and Cantonese Communication skills, verbal and written. Computer skills. Ability to safely use knives and other hand-held equipment Ability to coordinate multiple tasks at once Ability to implement strategic vision and plan into day-to-day operations Supervisory skills
Company Profile:
Harrah's Entertanment is the largest Casino and Hotel Resort compony in the World.
Job Profile:
Position:
Chef
Start Date:
Spring
Job Category:
Specialty Foods
Job Type:
Full-time
Compensation:
$60-75,000
Experience:
4 years
Education:
Commensurate experience
Job Location(s):
ALL US; Asia; Canada; Caribbean; United Kingdom; Mexico
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