Chef De Cuisine - Marth Stewart Bedford (Paris LV)

To assist the Executive Chef (Restaurant) and / or the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced.

As part of our award winning team, you will help to create the romantic ambiance and classic European style that our most prestigious guests have come to expect from Paris Las Vegas. Your stylish and playful attitude will entertain our guests as they enjoy 2,900 guest rooms, 295 opulent suites, 11 restaurants and the Eiffel Tower. If casual sophistication is enticing to you, Paris is the place to be!

• ServSafe Certified
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations
• Ability to read, write, and understand English
• Ability to perform basic/intermediate math skills
• Ability to establish and maintain an effective working relationship with management, staff, and guests
• License Certificate: Food Safety Employee Training required and Food Handler's Card

ADDITIONAL REQUIREMENTS:

• Able to manage team of up to 100 managers and supervisors and 600 hourly employees
• Passionate approach to streamline operational procedures and increase productivity of department
• Excellent communication and administration skills
• Applies best industry best practices
• Ability to maintain and further develop the standards set by Caesars Entertainment
• Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends
• Must demonstrate culinary creativity
• Emphasis on creative thinking, problem solving, and consistently well executed food product
• Must be aware of market trends and latest developments in international cuisine and pastry
• Knowledge of all kitchen equipment operations.
• Ability to establish and maintain an effective working relationship with management, staff, and guests
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
• Requires mobility.
• Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds
• Ability to work in confined spaces
• Sense of smell, taste, touch, and sound
• Eye/hand coordination and manual dexterity
• Ability to distinguish letters, symbols, and colors
• Normal vision and hearing range
• Requires mobility
• Must be able to work any shift and long hours when necessary
• Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
• Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
• Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner.
• Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures.
• Set and maintain a very high standard of food quality in preparation and execution.
• Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation.
• Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
• Ensure safe and proper use of equipment.
• Ensure kitchen equipment is in good working order, address any equipment issues promptly.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Teach and develop and give support to culinary team as needed.
• Hold team members accountable on a fair and consistent basis.
• Support and foster a caring work environment.
• Work with General Manager and front of house staff to ensure a positive guest experience.
• Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
• Minimize waste and spoilage by monitoring occupancy forecasts.
• Conduct daily "BUZZ" sessions or pre-shift meetings with staff.
• Maintain high standards of appearance and good personal hygiene.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
• Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
• Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner.
• Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures.
• Set and maintain a very high standard of food quality in preparation and execution.
• Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation.
• Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
• Ensure safe and proper use of equipment.
• Ensure kitchen equipment is in good working order, address any equipment issues promptly.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Teach and develop and give support to culinary team as needed.
• Hold team members accountable on a fair and consistent basis.
• Support and foster a caring work environment.
• Work with General Manager and front of house staff to ensure a positive guest experience.
• Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
• Minimize waste and spoilage by monitoring occupancy forecasts.
• Conduct daily "BUZZ" sessions or pre-shift meetings with staff.
• Maintain high standards of appearance and good personal hygiene.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.