Address
Form of workEssential Functions
- Serves as a dynamic and energetic leader, while fostering teamwork, employee morale, motivation and open communication.
- Establishes self as highly credible leader with highest levels of integrity, and always acts in the best interests of the property and the company.
- Acts as a role model and coach while developing employees using a consistent, approachable demeanor and clearly articulating expectations.
- Ensures that team members clearly understand and are held accountable for their performance expectations.
- Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained.
- Works as a change agent and challenges the departmental processes to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value.
- Demonstrates excellent facilitator skills in resolving conflicts between different points of view.
- Demonstrates leadership skills in determining a vision, aligns and inspires the team to achieve the vision.
- Partners and Coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated employees.
- Embraces role models and implements all elements of our customer service program including Spotlight on Service and Buzz Sessions, and tier prioritized service.
- Recommends and implements change to improve overall employee and guest satisfaction.
- Establishes and endorses the business objectives, ethics and values of Caesar’s Entertainment Inc. in accordance with the Code of Commitment.
- Participates in strategic planning regarding the direction of the Food & Beverage Department.
- Analyzes current food trends to determine viability for the operation. Analyzes and understands market research as it applies to the food operation.
- Delivers planning messages in a clear, articulate manner to the executive and managerial teams, as well as the culinary staff.
- Assists in the development of long-range planning goals for the kitchen operation. Researches, develops and implements procedures impacting the direction of the operation.
- Delivers clear direction to staff regarding the current and future objectives of the food and beverage operation.
- May be assigned to train, give instructions and add criticisms when necessary.
- Assists the Food and Beverage Director with specials of the day and banquet preparations. Inspects the following day's menus and writes out food requisitions for necessary food portions.
- Responsible for checking the methods of food preparation, sizes, portioning and garnishing of food.
- Assists in cooking and carving meats and difficult dishes during rush periods.
- Acts as a liaison with Brand purchasing personnel to identify specific products and maintain quality control.
- Maintains all facilities and equipment in sanitary, clean and operation condition. Implements established safety policies and procedures.
Knowledge, Skills & Abilities:
- Familiarity with the proper preparation of most international and domestic dishes, especially French, German, Spanish and Italian.
- Must have ability to plan, organize and implement daily assignments.
- Must be familiar with all culinary staff, undergoing their duties and assignments.
- Strong leadership, supervisory and communication skills.
- Is fluent on Microsoft Office software products, and is viewed as an outstanding team player.
- Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
- Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
- Respond to visual and aural cues.
- Must have the manual dexterity to operate a computer and other necessary office equipment.
- Must be able to tolerate areas containing dust, loud noises and bright lights.
- Must be able to work varied shifts, weekends and holidays as needed.
- Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
- Ability to speak distinctly and persuasively.
- Must be able to read, write, speak, and understand.
Education and Experience:
- Culinary degree preferred.
- 4-6 years culinary experience.
- A minimum of 5 years as a Sous Chef plus 3 years in another food preparation position.
Required Certification/License:
- Must be able to obtain an Ohio Lottery Commission Non-Gaming License
