Sous Chef

At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world's most diversified casino-entertainment provider. 

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.

POSITION PURPOSE
Provide direct and general supervision to culinary team in assigned outlet on assigned shift to ensure quality food preparation and guest satisfaction while supporting Horseshoe St. Louis' vision, mission and values. 

ESSENTIAL FUNCTIONS
(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)

1.    Staff, schedule, evaluate, train, develop and monitor team members. Recommend wage increases, promotions, demotions, discipline and other employment actions for team     members.
2.    Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels.
3.    Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.
4.    Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
5.    Assists in developing menu changes to ensure variety and food quality.
6.    Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
7.    Coordinate with front-of-the-house staff to ensure effective expedition of food orders and service. Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved.
 
JOB QUALIFICATIONS
•    Knowledge of and ability to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood 
•    Demonstrated understanding of kitchen operations
•    Prior supervisory experience

• Ability to be physically mobile, and stand/walk for 8 to 12-hour shifts.
• Excellent guest service and communication skills.
• Must be able to work in areas containing dust, secondhand smoke, varying noise and temperature levels, lighting, vibrations, crowds and air quality.
• Must present a professional appearance and demeanor at all times.
• Regular and punctual attendance is required.

These skills and abilities are typically acquired through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.