Chef De Cuisine - Food & Beverage (Caesars New Orleans)

The Chef de Cuisine supervises the activities of assigned restaurant and kitchen staff including scheduling, maintaining inventory, and assuring a quality product is served to guests in a timely manner. Chef will also complete all necessary paperwork and performs other duties to maintain a smooth, orderly operating kitchen. Summary of major responsibilities include interviewing, selecting, and training employees; conducting performance reviews; recommending wage increases and promotions; handling employees’ complaints and disciplining and/or recommending discipline and supervising work.

· Partner with the front-of-house team to deliver a consistently positive guest experience.

· Lead a high-volume, multi-meal period kitchen in a fast-paced, dynamic environment.

· Oversee all food production for the restaurant and events, ensuring consistency, quality, and timeliness.

· Ensure all food is safe, properly prepared, visually appealing, and aligned with established culinary standards.

· Drive menu planning, development, and pricing, while maintaining control of food cost and operational records.

· Maintains payroll records for submission to payroll department.

· Specific duties include menu planning, maintenance of payroll, food cost and other related records.

· Schedules kitchen employees in conjunction with business forecasts and predetermined budget.

· Establish and uphold quality standards for recipes, presentation, and portion control.

· Prepares food, establishes quality standards, trains employees in cooking methods, presentation techniques and portion control.

· Understands and administers the PAR form, sets performance expectations and provides coaching and operational support for the kitchen production staff.

· Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.

· Evaluate, establish, and reengineer kitchen processes to improve efficiency, productivity, and scalability without compromising quality.

· Manage scheduling, payroll oversight, and labor alignment based on business levels and budget targets.

· Control costs through proper inventory management, storage practices, and waste reduction.

· Leads employees by creating a positive, supportive environment where talents, skills, and trade practices are exchanged, practiced and enhanced.

· Recruit, hire, train, coach, and discipline kitchen team members and leaders.

· Interviews, hires, evaluate and disciplines kitchen personnel as appropriate.

· Serve as a culture leader by mentoring and developing sous chefs and supervisors to build a strong leadership team.

· Foster a collaborative, team-oriented environment focused on accountability, communication, and continuous learning.

· Train and develop team members in culinary techniques, food production practices, safety, and sanitation standards.

· Ensure compliance with all company policies, procedures, and regulatory requirements.

· Oversee safety practices, including proper equipment use, hazardous material handling, and workplace safety training.

· Trains kitchen personnel in sanitation practices and help establish cleaning schedules, stock rotation, refrigeration temperature control points and any other sanitary controls.

• Candidate must currently be in a Chef de Cuisine or similar role

• Must have experience in high volume type of environment, Experience in fine dining or semi-fine dining

• Work requires a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry.

• Minimum of three-year experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment.

• Proven performance in implementing and maintaining food production operational standards.

• Must be able to work a flexible schedule, including late nights, weekends, and holidays, with a strong on-property presence during peak business periods.

• Must be able to lift up to 10 pounds and carry up to 5 pounds.

• Must be able to bend, reach, kneel, twist and grip items when working at assigned desk area.

• Must have manual dexterity and coordination to operate office equipment, including a 10 key adding machine, PC computers, fax machine and photocopier.

• Must be able to maneuver to all areas of the casino.

• Must present a neat and professional appearance.

• Work requires flexibility to work various shifts

• Fast paced environment, multiple tasks to be handled under time constraint.

• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.

• Must be able to speak clearly and listen attentively to employees, dining room staff and guests.

• Must be able to stand and exert well-paced mobility for periods up to 4 hours in length.

• Must have the ability to lift pots, pans, etc. up to 40 pounds in weight.

• Must be able to read and write to facilitate the communication process.