Chef de Cuisine — Lead Hell’s Kitchen at Lake Tahoe

Caesars Entertainment; California; Sur place; USD 95 000 - 135 000; Plein temps

Résumé du poste

Caesars Entertainment in Lake Tahoe is seeking a Chef de Cuisine to lead Gordon Ramsay Hell’s Kitchen. You will implement Chef Ramsay’s culinary standards, drive brand integrity, and supervise a high-volume kitchen team to deliver exceptional guest dining experiences.

The role focuses on food quality, safety, cost control, staff development, and operational excellence in a fast-paced, luxury resort setting.

Qualifications

• Work requires effective communication in English, both verbal and written form in a professional manner.
• Minimum of two year Culinary Arts School, or equivalent technical training in the food industry.
• Minimum of three years’ experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment.
• Must present a neat and professional appearance.
• Work requires flexibility to work various shifts.
• Food Safety Employee Training required

Responsabilités

• Provides management and support to all kitchen personnel on their shift.
• Oversees the daily operations of the kitchen in the absence of the Executive Chef
• Ensures that all food served is prepared properly and meets set quality standards.
• Ensures that a sufficient amount of stock is on hand to accommodate business demands.
• Ensures that the entire kitchen meets hotel and state health standards for food preparation
• Follows all applicable safety procedures specified for kitchen and food service areas.
• Is at all times appropriately groomed and wears the uniform provided.

Connaissances

English communication

Food safety

Leadership

Flexibility

Formation

Two year Culinary Arts School

Description du poste

Caesars Entertainment in Lake Tahoe is seeking a Chef de Cuisine to lead Gordon Ramsay Hell’s Kitchen. You will implement Chef Ramsay’s culinary standards, drive brand integrity, and supervise a high-volume kitchen team to deliver exceptional guest dining experiences.

The role focuses on food quality, safety, cost control, staff development, and operational excellence in a fast-paced, luxury resort setting.