Chef Tournant & Culinary Leader — 5-Star, High-Volume

Caesars Entertainment Corporation; Las Vegas (NV); On-site; USD 90,000 - 130,000; Full time

Job summary

Caesars Palace in Las Vegas is seeking an accomplished Chef de Cuisine/Sr. Chef Tournant to lead daily kitchen operations and uphold top-quality product excellence. You will supervise staff, manage costs, and ensure HACCP and health standards across all stations.

The role requires significant culinary leadership, high-volume restaurant experience, and strong collaboration with hotel management to deliver exceptional guest experiences.

Qualifications

• Must be 21 years of age or older.
• Minimum of 5 years of cooking experience required.
• Bachelor’s Degree preferred.
• Culinary school or apprenticeship preferred.
• Must have experience operating in a similar role for minimum of 1 year.
• Experience working in a fast-paced, high-volume environment.
• Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants.
• Nevada Food Handlers’ Certification

Responsibilities

• Assist Sr. Chef Tournant and Chef de Cuisine with day-to-day department operations.
• Manage staff and station assignments, ordering, prep lists, and quality checks.
• Ensure food safety and HACCP compliance.
• Maintain high sanitation and cleanliness standards.
• Control food, labor, and other controllable costs within budget.
• Support and develop culinary team and foster a positive work environment.
• Collaborate with General Manager and front-of-house for guest experience.

Skills

Leadership

Kitchen management

Food safety

Staff scheduling

High-volume cooking

English proficiency

Education

Bachelor's Degree

Culinary school

Apprenticeship

Tools

ServSafe Certification

Nevada Food Handlers’ Certification

Job description

Caesars Palace in Las Vegas is seeking an accomplished Chef de Cuisine/Sr. Chef Tournant to lead daily kitchen operations and uphold top-quality product excellence. You will supervise staff, manage costs, and ensure HACCP and health standards across all stations.

The role requires significant culinary leadership, high-volume restaurant experience, and strong collaboration with hotel management to deliver exceptional guest experiences.