Chef Restaurant - Brew Brothers

Located along Lake Tahoe in the Sierra Nevada, Harrah’s and Harveys Lake Tahoe properties are the premier employer of choice. 

 Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US.

• Paid breaks and a free meal during each shift
• PTO
• Access to the on-site team member gym
• Health and Wellness benefits after 90 days of service
• On-site Wellness Center and monthly health and wellness initiatives
• Employee Assistance Program
• Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University
• Optional 401(k) plan eligibility after 90 days of service
• Professional and leadership development

Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values – Together We Win, All In On Service and Blaze the Trail – every day. Our mission, “Create the Extraordinary”. Our vision, “Create spectacular worlds that immerse, inspire and connect you”. We don’t perform magic; we create it with excellence. #WeAreCaesars”.  If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

JOB SUMMARY: 

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 team members.

KEY JOB FUNCTIONS:

• Supervises Assistant 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 and keep sanitary conditions at 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 restaurant’s 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.

EDUCATION and/or EXPERIENCE: 

• High school diploma.  Culinary degree or ACF Apprenticeship preferred.  ACF Certification preferred.  College credits in general studies preferred.
• 6-8 years' experience in high volume establishment
• Experience in all phases of food preparation required

QUALIFICATIONS:

• Ability to understand and respond to written order, recipes and directs in English        
• Demonstrated expert skill level on all cook stations
• Demonstrated leadership skills with a focus on coaching for success, ability to mentor