JOIN A TEAM THAT GOES ALL-IN ON YOU

Are you ready to join a team that embraces a Funner culture, blazes the trail, and commits to delivering Family-Style Service at every turn? Do you want to embark on an extraordinary adventure that combines learning with fun? At Harrah’s Resort Southern California, we want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our team and bring your Funner spirit along with you! 
This role manages the Main Kitchen day-to-day preparation of food and supervision of kitchen employees while working as a team to deliver a high-quality dining experience to all guests. Operates a productive, sanitary, team oriented working environment within budgeted guidelines.
Our ideal candidate:

• High school diploma or GED required.
• Five years managerial culinary experience required including two years executive level culinary experience in a high volume, multi outlet operation required.
• Two years culinary arts program training/certification and ten years of supervisory/technical experience in food operations preferred.
• San Diego County Food Handlers certified required.
• Knowledge of food preparation and presentation
• Excellent interpersonal skills as well as documentation
• Excellent leadership/motivational skills
• Knowledge of sanitation standards and procedures
• Able to attend to multiple priorities simultaneously.
• Problem-solving abilities
• Dexterity to use knives and other hand-held instruments, as well as using food preparation equipment required.
•  Able to quickly perform mathematical computations.
• Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook
• Neat, professional appearance with excellent personal hygiene
• Must be able to work a flexible schedule including weekends, evenings, and holidays.

About the role:

• Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values
• Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards.
• Responsible for requisitioning of food supplies and cost transfers with Stratton Warren ordering system
• Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them.
• Perform daily checks to ensure the quality of the line set up.
• Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and perform monthly/quarterly food inventory counts.
• Plan or participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers.
• Understand profit and loss statements.
• Attends culinary and F&B meetings.
• Able to work all stations to assist the Sous Chefs and cooks when busy or provide breaks.
• Operate a productive, sanitary, team oriented working environment within budgeted guidelines.
• Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication.
• Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure.
• Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities.
• Trains staff on emergency procedures
• Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary.
• Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees.
• Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards.
• Conduct pre-shift meetings to communicate important information.
• Build relationships with customers with periodic tableside visits during shift.
• Always provide the highest quality of service to customers and associates.
• Prepare prep lists and production sheets.
• Serve as communication liaison to subordinates and to Executive Chef, Assistant Executive Chef.
• Complete end of shift logs in a timely and accurate manner.
• Ensure all required logbooks and temperature logs, are maintained, and verified.
• Responsible for local sanitation, health code laws, and weights and measures requirements
• Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications.
• Properly maintain and store company inventory including utensils, cookware, and machinery
• Ensure staff maintain and calibrate pH meters and thermometers.
• Protect all company assets regarding waste, breakage, and theft.
• Ensure timely and accurate performance appraisals and accurate work history/attendance entries.
• Able to plan and prepare VIP and special menus when necessary.
• Current on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology.
• Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions.
• Adhere to regulatory, departmental and company policies/procedures in an ethical manner.

A few more things:

• Must be able to be on feet for 8-hour shift.
• Must be able to stoop, bend, reach, kneel, twist and grasp.
• Must be able to have exposure to extreme heat or cold temperatures.
• Must be able to respond to visual and aural cues.
• Must be able to read, write, speak, and understand English.
• Must be physically mobile with reasonable accommodation.
• Must be able to handle high stress in the work environment and turn stress into high energy.
• Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart.
• Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier.
• Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.

Salary: Starting at $80k, depending on experience.
The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah’s Resort Southern California reserves the right to make changes to this job description whenever necessary. 

Harrah’s Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. 

Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. 
NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase. 
 

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