Assistant Sous Chef - Friday''s Station Steak House

The Assistant Sous Chef supports the Sous Chef and Executive Chef in overseeing daily kitchen operations at Friday's Station Steakhouse, ensuring high-quality food production, consistency, and exceptional guest satisfaction. This role is responsible for assisting with kitchen leadership, food preparation, inventory control, and maintaining strict standards of cleanliness, safety, and compliance.

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At Harrah's and Caesars Republic Lake Tahoe, we want you as a partner in a win-win relationship. We want you to maximize your skills and talents to become the best you can be in your chosen eld. We are proud to be one of the leaders in the hospitality business. One of the reasons our resorts have consistently received 4-Star and 4-Diamond Awards is because of the friendly, top quality people we hire to serve our guests.

Harrah's and Caesars Republic Lake Tahoe are located on the south shore of magnificent Lake Tahoe, America's largest alpine lake and number one vacation destination. Visitors are drawn to Lake Tahoe's year round recreation, which includes skiing and snowboarding in the winter months and hiking, fishing, mountain biking, golf kayaking, sailing and a plethora of other recreation opportunities in the spring, summer and fall. Add to this, the lively, round-the-clock gaming and indoor entertainment, world-class amenities, which include two heated pools , a full-service health spa, various restaurants, including the world renowned, Hell's Kitchen, 1,254 rooms and suites plus excellent guest service, and you can understand why Harrah's & Caesars Republic are popular choices for travelers and vacationers throughout the year.

Besides living in one of the Earth's most beautiful locations you will join a company that understands how to treat employees. As an industry leader, Harrah's believes a successful company starts with satised employees. Whether it's professional advancement or personal recognition, Harrah's provides accolades and incentives as you move along your career path.

• 2 year Culinary Arts Degree from an accredited program preferred
• Minimum of 4 years of cooking in a high quality/high volume establishment
• Ability to understand and respond to written order, recipes and directs in English
• Demonstrated expert skill level on all cook stations
• Demonstrated leadership skills with a focus on coaching for success; ability to mentor
• Ability to oversee the daily operations of the kitchen in the absence of a Chef
• Good communication skills
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.
• Adheres to all regulatory, company and department policies and procedures

ADDITIONAL REQUIREMENTS

• Ability to correctly lift and transport objects weighing up to 50 lbs.
• Ability to work a minimum of 8 hours with appropriate mobility and endurance
• Ability to stand for 8 hours
• Visual range must include immediate environment
• Auditory range must include near and medium distances.
• Dexterity to use food preparation machinery
• Ability to use repetitive hand motion, holding and grasping
• Ability to tolerate extreme temperatures
• Positions that have contact with the public require the ability to work in a noisy

environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.

• Supervises the preparation of food in assigned areas of responsibility.
• Performs frequent checks of assigned food preparation areas and assist in food production when volume requires.
• Assists in the maintenance of prescribed standards for quality, quantity and appearance of food prepared in assigned food preparation area through effective guidance, counseling and instruction of assigned personnel.
• Assigns stations and breaks for subordinate personnel and directs their work activity.
• Maintains an adequate supply of food stock for the needs of assigned kitchens; controls ordering to eliminate waste; and keeps sanitary conditions at acceptable standards.
• Encourages cooperation between assigned food preparation personnel and food service personnel to insure quick and efficient service from the kitchen.
• Maintains facilities and equipment in clean and operable condition. Performs inspections of assigned areas as directed.
• Prepares and presents periodic performance appraisals of assigned personnel.
• Counsels, coaches and guides assigned personnel in the performance of their duties.
• Supervises the preparation of food in assigned areas of responsibility.
• Performs frequent checks of assigned food preparation areas and assist in food production when volume requires.
• Assists in the maintenance of prescribed standards for quality, quantity and appearance of food prepared in assigned food preparation area through effective guidance, counseling and instruction of assigned personnel.
• Assigns stations and breaks for subordinate personnel and directs their work activity.
• Maintains an adequate supply of food stock for the needs of assigned kitchens; controls ordering to eliminate waste; and keeps sanitary conditions at acceptable standards.
• Encourages cooperation between assigned food preparation personnel and food service personnel to insure quick and efficient service from the kitchen.
• Maintains facilities and equipment in clean and operable condition. Performs inspections of assigned areas as directed.
• Prepares and presents periodic performance appraisals of assigned personnel.
• Counsels, coaches and guides assigned personnel in the performance of their duties.