Restaurant Chef, Steakhouse (Caesars New Orleans)

JOIN A TEAM THAT GOES ALL-IN ON YOU

Caesars New Orleans Casino & Hotel is a destination property in the heart of the city, we are continually striving to attract the best talent to deliver extraordinary experiences for our guests. Are you ready to join a team that embraces a family culture, blazes the trail, and commits to delivering Family-Style Service at every turn? We want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our winning team and bring your fun spirit along with you!  

BENEFITS: Caesars New Orleans is proud to offer our team members a professional, fun, and welcoming atmosphere.  Our team members also enjoy exclusive benefits, such as:

• FREE Downtown Team Member Parking
• Discounted Monthly Bus Passes
• Free Team Member Assistance Program
• Team Member Discounted Hotel Room Rates
• Fun and Free Team Member Events
• Discount Program within Caesars Partner Network
• Tuition & Student Loan Debt Repayment Assistance
• 401k Matching

JOB SUMMARY: The Restaurant Chef at The Steakhouse is responsible for the efficient management of all food preparation activities and facilities in the Steakhouse.ESSENTIAL JOB FUNCTIONS:

• Manages the day-to-day operation of the assigned restaurant in accordance with established policies and procedures.
• Establishes and administers training programs within the assigned restaurant.
• Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Coordinates the maintenance and development of methods for quality preparation of food; assists in the maintenance and development of procedures for food service and present menu items for maximum customer satisfaction.
• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours.
• Ensures that available facilities are adequate for the performance of duties by assigned personnel.
• Administer all aspects of food preparation.
• Plans all daily and special event menus as directed.
• Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items.
• Recommends quality and quantity of items to be purchased.
• Conducts inspections of all assigned areas, and administers safety policies and procedures.
• Counsels, guides, instructs personnel in the proper performance of their job duties.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitors appearance of food served and communicates deviations from standard to the Room Chef.
• Acts immediately on all customer comments to ensure that corrections are made when possible.
• Performs assigned input work in compiling annual budgets.
• Prepares and coordinates the periodical performance review of assigned personnel.
• Recommends changes including hiring, promotion, demotion and release of personnel, recommends wage and salary adjustments for personnel within established limits.
• Acts as a role model to other employees and always presents oneself as a credit to Harrah’s and encourages others to do the same.
• Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.

QUALIFICATIONS: 

• Must be a graduate of post high school, two year Culinary Arts School or equivalent technical training in food and beverage field substituted on a year-to-year basis.
• Five years restaurant industry work, including two years in food preparation and service and three years in supervision is required.
• Must have at least 6 years’ experience in a large volume food establishment including banquets, buffets, and specialty restaurants.
• Previous experience in large buffet service preferred.
• Must possess excellent customer service, employee relations and leadership skills.
• Knowledge of all phases of beverage administration, cost control and familiarity of all beverage services required.
• Must be able to get along with co-workers and work as a team.
• Must present a well-groomed appearance.

 PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

• Must be able to maneuver to all areas of the casino, including all food and beverage service areas.
• Must be able to coordinate multiple tasks at one time.
• Must be able to compile, compute and analyze pertinent data needed for reports.
• Must be able to negotiate