Essential 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

Experience

• 3 year(s): Culinary experience as a Restaurant Chef

• Culinary Degree Preferred

Education

• High School or better