SUMMARY : The Assistant Executive Chef supervises and assists all chefs, cooks and other kitchen workers in preparing and cooking foods to ensure an efficient and profitable food service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervises and participates in the preparation of food for the property, following standardized recipes.
• Teaches and enforces safety regulations.
• Estimates food needs and places orders through the Food Buyer.
• Reviews inventory to assure that adequate food and supplies are available; requisitions food and other supplies from stockroom and orders food from vendors.
• Plans and supervises the storage and use of leftover and uncooked food.
• Supervises other regular food service employees; duties include scheduling, assisting in hiring, evaluating and training staff in food preparation, kitchen duties and sanitation.
• Maintains records of food production.
• Supervises and prepares special orders as needed.
• Participates in evaluating new recipes and products and in planning for menus and improved service delivery.
• May open and secure kitchen and dining facilities.
• Ensure Banquet food production, food purchasing and execution meets company standards.
• Must be available for scheduled work.
• Must exhibit the Family Style Service model at all times.

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities for departmental kitchen, prep, and bakery staff

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations.

EDUCATION and/or EXPERIENCE

High school diploma or equivalent required. Two related experience and/or training; or equivalent combination of education and experience in a large hotel, restaurant or casino required. Full knowledge of pantry, pastry and butchering.

CERTIFICATES, LICENSES, REGISTRATIONS

Health card required, Serve safe certified

LANGUAGE SKILLS

Must be able to effectively communicate in English to guests and other employees. Ability to write reports, business correspondences and procedural manuals. Ability to effectively present information and respond to questions from groups of managers, clients, and employees.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

COMPUTER SKILLS

Must be able to operate Point-of-Sale system accurately, Stratton warren system, excel, word, power point, email

At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world's most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars®, Harrah's®, Horseshoe® and Eldorado® brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework.

Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, "Create the Extraordinary". Our vision, "Create spectacular worlds. That immerse, inspire and connect you. We don't perform magic; we create it with excellence. #WeAreCaesars". If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

SUMMARY: The Assistant Executive Chef supervises and assists all chefs, cooks and other kitchen workers in preparing and cooking foods to ensure an efficient and profitable food service.