Assistant Sous Chef - 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.

 

· Professional and leadership development

· 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

· Sign on bonus for select positions

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: 

The incumbent in this position is responsible for assisting the Restaurant Chef in the over-all supervision of the kitchen personnel in assigned restaurant.  Responsible for supervising kitchen operations, expenditures, and food quality in the absence of the Chef.  Assist in the monitoring of food production, staffing and food inventory in order to control food and labor cost and waste.

KEY JOB FUNCTIONS:

• Provides superior customer service, positively effects interactions with customers and team members, and has the resiliency to deal with difficult customers in all types of business conditions.
• Ensures full staff understanding of menu items and monitors food quality.
• Ensures all items are prepared from recipes as specified, maintain cost effectiveness and overall quality.
• Prepares and performs appropriate yield tests.
• Prepares requisitions for food ordering.
• Assists in the development of new menu items and daily specials
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Maintains adequate supply of menu items.
• Maintains assigned facility in a sanitary condition and equipment in operational condition.
• Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
• Protects company assets against stealing, breakage and waste.
• Provides leadership and training to lower-level cooks.
• Effectively communicates with other team members, including service and kitchen maintenance personnel.
• Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.

EDUCATION and/or EXPERIENCE: 

• 2-year Culinary Arts Degree from an accredited program required or; Completion of approved ACF apprentice program
• Minimum of 2 years of cooking in a high quality/high volume establishment

QUALIFICATIONS:

• Ability to understand and respond to written order, recipes and directs in English        
• Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed
• Knowledge of breads, pastries, bakery production
• Ability to implement a la carte desserts
• Demonstrated expert skill level on all cook stations
• Demonstrated leadership skills with a focus on coaching for success; ability to mentor
• Ability to oversee the daily operations of the kitchen in the absence of a Chef