SUMMARY : The Sous Chef (Salaried) assists in the coordination of activities for kitchen staff and assist cooks and other kitchen workers in preparing and cooking foods to ensure an efficient and profitable food service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assists in planning the menus, and/or daily/weekly specials.
• Assists with the monitoring of, and utilization of, food surpluses and leftovers. Estimates food consumption and advises on the volume of requisitions for foodstuffs and kitchen
• supplies.
• Analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu
• items.
• Directs food apportionment policy to control costs.
• Supervises cooking and other kitchen personnel and coordinates their assignments to
• ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of
• foods to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Prepares special dishes and develops recipes.
• Familiarizes newly hired Cooks with practices of kitchen.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Monitors department budget and payroll.
• Oversees the execution of established Tropicana Laughlin Policies and Procedures.
• 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 and Drivers License

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.

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 Sous Chef (Salaried) assists in the coordination of activities for kitchen staff and assist cooks and other kitchen workers in preparing and cooking foods to ensure an efficient and profitable food service.