Chef Tournant-Main Bakery & Pastry (Caesars Palace LV)

To assist the Sr. Chef Tournant and Chef de Cuisine with the day-to-day running of the department and be responsible for the outlet and overall quality of products produced. Assist with running all aspects of daily BOH operations, ensuring quality food product and presentations, and maintaining a high standard of cleanliness and sanitation.

Requirements

• Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant.
• Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
• Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
• Ensure quality food product and presentations.
• Teach and develop and give support to culinary team as needed.
• Hold team members accountable on a fair and consistent basis.
• Support and foster a caring work environment.
• Work with General Manager and front of house staff to ensure a positive guest experience.
• Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
• Minimize waste and spoilage by monitoring occupancy forecasts.
• Maintain high standards of appearance and good personal hygiene.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.