We are hiring for a Director of Culinary Operations to oversee Horseshoe, Paris, and Planet Hollywood properties. Reporting to The VP of Food & Beverage, the Director of Culinary Operations leads staff and menu development for the department. The Director is responsible for establishing and providing guidance with policies and procedures, as well as training programs for multiple outlets around the property.
ESSENTIAL JOB FUNCTIONS:
- Guide the performance of Restaurant chefs
- Remain on the cutting edge of food trends and creatively executing culinary offerings to help create an environment of innovation and fine dining, encouraging guests to return
- Administer all aspects of food preparation at customer and employee facilities as assigned.
- Plan all daily and special events’ menus as directed. Recommend changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food and related items.
- Recommend the quality and quantity of items to be purchased to permit rapid turnover with minimum waste and spoilage.
- Establish and conduct training programs for Food Preparation employees and builds a reserve of culinary employees groomed and ready for promotion.
- Maintain records required for the efficient operation of the culinary departments. Maintain approved standards of food and labor costs, portion control and recipes, guarding against waste and pilferage.
- Conduct periodic inspections of all assigned areas to check for sanitation and equipment condition and care.
- Establish and administer safety policies and procedures pertaining to the Food Department and assure adherence to these policies and procedures.
- Counsel, guide, and instruct assigned personnel in the proper performance of duties. Prepare and coordinate the periodic performance review of assigned personnel.
- Recommend wage and salary changes including hiring, promotion, and transfer of personnel.
- Establish, build, and maintain cohesive, working relationships with vendors, teachers, executive chefs, and others in the trade that will contribute to the welfare and growth of the company.
- Recommend renovation and design of kitchen and preparation facilities to improve food quality, workplace efficiencies, and modernization of facilities.
- Implement new restaurant concepts with shared vision by the VP of Food and Beverage.
- Maintain professional and cooperative relationships with all departments and managers to enhance the Food Department’s ability to provide excellent guest service.
- Maintain up-to-date knowledge of food safety and sanitation regulations and ensures compliance.
- Oversee multiple outlets simultaneously, while prioritizing and delegating according to business demands.
- Act as a role model and present self as a credit to Caesars Entertainment and encourages others to do the same.
- Lead organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies.
- Identify compliance risks and take actions necessary to eliminate or minimize risks.
- Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior.
- Create a compliance culture within the organization and foster an environment where team members feel comfortable reporting potential violations or misconduct.
EDUCATION AND EXPERIENCE:
- High School diploma required. Degree in Culinary Arts or ACF Apprenticeship required. ACF Certification preferred or its equivalent. Additional college credits in general studies preferred.
- Minimum of six (6) years of food preparation administration experience required.
- Minimum of twelve (12) years of working experience in a large volume food establishment including banquets, buffets, specialty restaurants, and coffee shops required.
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations.
- Working knowledge of all phases of butchering, baking and garde-manger.
OTHER MINIMUM QUALIFICATIONS:
- Ability to safely use knives and other hand-held instruments, as well as food prep equipment.
- Ability to manage modern facilities and specialized equipment, including cook-chill systems.
- Ability to multitask, while leading cooks, chefs, stewards, and managers.
- Ability to implement strategic visions and plans into day-to-day operations.
- Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
- Effective English communication skills, both verbal and written, as well as possess the ability to perform basic/intermediate math skills.
- Ability to use computers as a communication and management tool.
The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position.
The Company reserves the right to make changes to the job description whenever necessary.
As a part of the new hire process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended, except where applicable law requires that such pre-employment screening occur post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Requires bending, reaching, grasping, lifting, carrying, and repetitive motions. Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. Ability to work in confined spaces. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Requires visual acuity, good hearing. Normal vision and hearing range. Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. Ability to work in confined spaces. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.
DIRECTLY SUPERVISES :
Assistant Executive Chef, Chef De Cuisine, Chef Tournants, and Cooks
Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individual’s religious beliefs or practices.