Sous Chef, Emeril's Kitchen (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

About The Position

JOB SUMMARY: The Sous Chef administers the overall activities of the restaurant operation. Responsibilities Manages the day-to-day operation of the assigned restaurant in accordance with established policies and procedures. Establishes and administers training programs within the assigned restaurant; counsels, guides and instructs personnel in the proper performance of their duties. Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development of methods for quality preparation of food; assists in the maintenance and development of procedures for food service and present menu items for maximum customer satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours. Ensures that available facilities are adequate for the performance of duties by assigned personnel. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of food served and communicates deviations from standard to the Kitchen Manager. Acts immediately on all customer comments to ensure that corrections are made when possible. Performs assigned input work in compiling annual budgets. Prepares and coordinates the periodical performance review of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel, recommends wage and salary adjustments for personnel within established limits. Acts as a role model to other employees and always presents oneself as a credit to Caesars and encourages others to do the same. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.

Requirements

Must be a graduate of post high school, two year Culinary Arts School or equivalent technical training in food and beverage field substituted on a year-to-year basis.
Five years restaurant industry work, including two years in food preparation and service and three years in supervision is required.
Must be able to get along with co-workers and work as a team.
Must present a well-groomed appearance.
Must be able to maneuver to all areas of the casino, including all food and beverage service areas.
Must be able to coordinate multiple tasks at one time.
Must be able to compile, compute and analyze pertinent data needed for reports.
Must be able to negotiate with diverse departments.
Must be able to communicate clearly and tactfully.
Must be able to implement strategic vision and plan into day-to-day operations.
Must be able to tolerate areas containing secondary smoke.
Must be able to work at a fast pace and in stressful situations.
Must be able to read, write, speak and understand the English language.
Must be able to respond to visual and aural cues.

Responsibilities

Manages the day-to-day operation of the assigned restaurant in accordance with established policies and procedures.
Establishes and administers training programs within the assigned restaurant; counsels, guides and instructs personnel in the proper performance of their duties.
Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
Coordinates the maintenance and development of methods for quality preparation of food; assists in the maintenance and development of procedures for food service and present menu items for maximum customer satisfaction.
Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours.
Ensures that available facilities are adequate for the performance of duties by assigned personnel.
Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
Monitors appearance of food served and communicates deviations from standard to the Kitchen Manager.
Acts immediately on all customer comments to ensure that corrections are made when possible.
Performs assigned input work in compiling annual budgets.
Prepares and coordinates the periodical performance review of assigned personnel.
Recommends changes including hiring, promotion, demotion and release of personnel, recommends wage and salary adjustments for personnel within established limits.
Acts as a role model to other employees and always presents oneself as a credit to Caesars and encourages others to do the same.
Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.