Pastry Chef De Cuisine-Guy Savoy (Caesars Palace Lv)

JOB SUMMARY:

Supervises and coordinates activities of Chefs, Cooks and other workers engaged in preparing and cooking.

ESSENTIAL JOB FUNCTIONS:

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and employee; addressing complaints and resolving problems.
• Check and schedule staff to operate at peak efficiency at all times, calls in additional personnel in emergencies, authorizes overtime if warranted by unexpected business or dismisses them earlier if business is slow, being careful at all times to conserve labor costs
• Attempts to strengthen knowledge of operation at all times, not only pertaining to production but also management.
• Observe and enforce objectives, policies, standards, and procedures as set forth by the Executive Chef.
• Insists on personnel cleanliness and proper department of all employees under his/her supervision or working areas under his/her supervision.
• He/she keeps a close watch over all materials used with a view for eliminating waste and spoilage.
• Assures that soiled or damaged serving utensils are not put to use.
• Also checks all ice boxes to be certain that foods are properly rotated.
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking personnel in fine points of cooking.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assumes responsibility for kitchen in absence of Executive Chef.
• Maintains time and payroll records for kitchen operations.
• Directly responsible for overall sanitation and cleanliness of kitchen and kitchen areas.
• Supports and maintains Caesar’s courtesy guidelines.
• Promotes outstanding guest relations.
• Performs other duties as assigned.
• Creates and ensures a fun-filled, entertaining and exciting environment where the flawless delivery and execution of service excellence is paramount.
• Serves as a dynamic, positive leader, while fostering teamwork, employee morale, motivation and open communication.
• 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 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.
• Coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated employees.
• Recommends and implements change to improve overall employee and guest satisfaction.
• Participates in the financial operating and capital planning processes and makes recommendations that achieve desired financial results.
• Establishes and endorses the business objectives, ethics and values of Caesar’s Entertainment Inc. in accordance with the Code of Commitment.

The term “management" includes duties such as interviewing; training; selecting and adjusting rates of pay and hours of work; directing the work of employees; maintaining production; appraising employees’ productivity and efficiency for purposes of recommending promotions or other changes (evaluations); handling employees’ grievances and complaints; disciplining employees; planning work; providing for safety and security; and monitoring or implementing legal compliance matters. Recommends disciplinary action or disciplines employees.

EMPLOYEE BENEFITS INCLUDE:

• Vacation Time
• Full Benefits (Health, Medical, Dental, Vision and 401k)
• Uniforms
• Tuition Reimbursement
• Advancement Opportunities

EDUCATION/SKILLS/EXPERIENCE:

• High school diploma or general education degree (GED).
• A degree from a certified food service program, apprenticeship, culinary school, or equivalent.
• Ten years (10) of food service experience in a high volume food operation.
• Fine dining and pastry.
• Thorough knowledge of food products standard recipes and proper preparation.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Must be able to move in and around the casino floor. Must be able to respond calmly and handle many customers’ demands in a fast paced environment. Must be able to bend, stoop, crouch, kneel, twist, balance and work at a desk when performing clerical functions. Respond to visual and aural cues. Must be able to tolerate areas containing secondary smoke. Able to handle more than one function at a time by being will organized and pay attention to detail. Must be able to work the following equipment: computer, phones, copier, 10 key adding machine, and typewriter. Must have manual dexterity to operate the computer and necessary office equipment. Must be willing to travel.

Job Type: Full-time

Pay: $83,000.00 - $112,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Retirement plan
• Tuition reimbursement
• Vision insurance

Experience level:

• 4 years
• 5 years
• 6 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Supplemental pay types:

• Bonus opportunities
• Performance bonus

Weekly day range:

• Weekends as needed

Work setting:

• Bakery
• Casino
• Fine dining restaurant
• Hotel

Experience:

• fine dining pastry: 3 years (Required)
• Profit & loss statement: 2 years (Required)
• Pastry Chef de cuisine or equivalent: 4 years (Required)
• kitchen Senior leadership: 4 years (Required)

License/Certification:

• NV Food Handler Certification (or ability to obtain) (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)
• Overnight Shift (Preferred)

Work Location: In person