Senior Chef Tournant - Elite Banquets & High-Volume Kitchen

Caesars Entertainment; Las Vegas (NV); Vor Ort; USD 75.000 - 95.000; Vollzeit

Zusammenfassung

Caesars Entertainment's Horseshoe Las Vegas is seeking a Senior Chef Tournant to lead high-volume food preparation, supervise sous chefs and kitchen staff, and ensure exceptional quality for dining rooms, banquets, and VIP events.

The role requires 3–5 years of specialized culinary and 3 years of managerial/supervisory experience, with flexible scheduling and ability to work any station. Strong English communication and culinary leadership are essential.

Qualifikationen

• 3–5 years of specialized culinary and high-volume cooking experience.
• 3 years of managerial/supervisory experience.
• Experience running an operation as a chef tournant or similar title.
• Culinary management experience required.
• Must be able to accommodate a flexible work schedule.
• Ability to work any station in the kitchen.

Aufgaben

• Assign, in detail, specific duties to all employees under supervision to ensure efficient kitchen operation.
• Train and supervise kitchen staff in proper preparation of menu items.
• Assist in preparation of foods according to standard recipes and guest checks to ensure consistency of product.
• Monitor compliance with regulations regarding receiving, storage, and rotation of food products.
• Adhere to cost and quality control procedures.
• Provide clear direction to staff, through verbal and written instructions.
• Monitor dispersion of work assignments and adjust staff accordingly; supervise training, counseling, and discipline.
• Recommend policies, procedures, and training to improve service and productivity.
• Control food costs through ordering and inventory management with other chefs.

Kenntnisse

Culinary management

Staff supervision

High-volume cooking

Menu development

English communication

Tools

Stratton Warren

UKG

MS Excel

MS Word

Jobbeschreibung

Caesars Entertainment's Horseshoe Las Vegas is seeking a Senior Chef Tournant to lead high-volume food preparation, supervise sous chefs and kitchen staff, and ensure exceptional quality for dining rooms, banquets, and VIP events.

The role requires 3–5 years of specialized culinary and 3 years of managerial/supervisory experience, with flexible scheduling and ability to work any station. Strong English communication and culinary leadership are essential.