Assistant Director of Culinary Operations (Caesars Palace LV)

JOB SUMMARY:

The Asst. Director of Culinary Operations will provide direct support to the Director of Culinary Operations, the Property F&B Directors and the VP of F&B along with all Culinary and Stewarding managers. The primary function of this role is to develop and lead the Culinary and Stewarding teams at the POD and enhance the culinary program as a whole. The Asst. Director of Culinary Operations will instill creativity, food design, and artistic interpretation of the culinary program. 

In addition, the Asst. Director of Culinary Operations will implement up-to-date culinary standards across all assigned areas including but not limited to all of Caesars Palace branded restaurants. This role will be responsible to guide and assist the team of Chefs and Stewarding managers with the day-to-day running of the department to ensure high quality of food is produced, reinforces standards and guidelines to ensure full compliance as directed by the SNHD and manages the food program within the budgeted guidelines of the F&B Department.

ESSENTIAL JOB FUNCTIONS:

• Injects creativity and up-to date trends to the chefs and the culinary team as a whole
• Provides leadership on chef level type of staffing, product and menu design
• Creates and revises recipes with outlet Chefs while keeping evolving menus fresh and current
• Directs high quality menu innovation
• Develops and implements training plans and programs for all levels of staff to adhere to quality and standards of department.
• Identifies new culinary techniques and presentations
• Provides exceptional leadership to the team of chefs and Stewards
• Oversees production and execution of assigned food programs at highest level possible
• Monitors and communicates business forecast to minimize over-production and waste
• Ensures the recipe data base is up-to date and tested for accuracy
• Ensures all stations areas are properly set prior to service and make necessary corrections if required.
• Ensures food is handled, processed, and stored in accordance with SNHD guidelines applying HACCP (Hazard Analysis Critical Control Point) systems
• Ensures good internal and external customer relations are always maintained
• Oversees the scheduling of labor force to ensure best possible efficiency and productivity
• Manages compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
• Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships
• Assists and Inputs with department financial aspects   
• Perform other related duties as assigned. 

QUALIFICATIONS:

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Sound understanding of departmental financials including P&L and budgeting
• Knowledge of all kitchen equipment operations.
• Ability to read, write, and understand English.
• Ability to perform basic/intermediate math skills.
• Ability to establish and maintain an effective working relationship with management, staff, and guests.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
• Bachelor’s Degree OR Culinary degree preferred
• Minimum of 5 years in a similar role required
• Experience working in a fast-paced, high volume environment.
• License Certificate: Food Safety Employee Training required and Food Handler’s Card

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends. 

Must demonstrate culinary creativity. Emphasis on creative thinking, problem solving, and consistently well executed food product. Must be aware of market trends and latest developments in international cuisine and pastry.  Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants.  Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.  Knowledge of all kitchen equipment operations.  Ability to read, writes, and understands English.  Ability to perform basic/intermediate math skills.  Ability to establish and maintain an effective working relationship with management, staff, and guests.  Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. Must have experience operating in a similar role for minimum of 3-5years. Bachelor’s Degree preferred; Culinary school or apprenticeship p