Executive Pastry Chef

Executive Pastry Chef-Dominique Ansel

• Currently one location at Caesar Palace
• The shop is located at the main Casino floor and averages 1000 transactions per day.
• Annual revenue target is $7.5 Mio.
• A second location will open later this year at a different location within the Caesar’s framework in the city.
• The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace
• Current staffing consists of 2 pastry chefs, 2 lamination chefs and 15 bakers.
• Experience from the fine dining spectrum of pastry and bakery.
• Has the know-how in effectively and efficiently running an upscale pastry and bakery kitchen.
• The chef of this kitchen must be up to date on pastry and bakery trends.
• Excellent training, coaching and people development skills are necessary to succeed in this role.
• Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion are the key elements we’re looking for.

JOB SUMMARY :

To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced.

ESSENTIAL JOB FUNCTIONS :

• Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
• Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
• Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and / or Chef Partner.
• Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures.
• Set and maintain a very high standard of food quality in preparation and execution.
• Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation.
• Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
• Ensure safe and proper use of equipment.
• Ensure kitchen equipment is in good working order, address any equipment issues promptly.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Teach and develop and give support to culinary team as needed.
• Hold team members accountable on a fair and consistent basis.
• Support and foster a caring work environment.
• Work with General Manager and front of house staff to ensure a positive guest experience.
• Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
• Minimize waste and spoilage by monitoring occupancy forecasts.
• Conduct daily BUZZ sessions or pre-shift meetings with staff.
• Maintain high standards of appearance and good personal hygiene.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily / weekly routine but within the overall scope of the position.

EDUCATION AND EXPERIENCE :

• Minimum of 5 years of chef experience preferred
• Bachelor’s Degree preferred
• Culinary school or apprenticeship preferred
• Must have experience operating in a similar role for minimum of 3-5years
• Experience working in a fast-paced, high volume environment
• Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants

OTHER MINIMUM QUALIFICATIONS :

• ServSafe Certified
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations
• Ability to read, write, and understand English
• Ability to perform basic / intermediate math skills
• Ability to establish and maintain an effective working relationship with management, staff, and guests
• License Certificate : Food Safety Employee Training required and Food Handler’s Card

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS :

• Able to manage team of up to 100 managers and supervisors and 600 hourly employees
• Passionate approach to streamline operational procedures and increase productivity of department
• Excellent communication and administration skills
• Applies best industry best practices
• Ability to maintain and further develop the standards set by Caesars Entertainment
• Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends
• Must demonstrate culinary creativity
• Emphasis on creative thinking, problem solving, and consistently well executed food product
• Must be aware of market trends and latest developments in international cuisine and pastry
• Knowledge of all kitchen equipment operations.
• Ability to establish and maintain an effective working relationship with management, staff, and guests
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
• 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
• Requires mobility
• Must be able to work any shift and long hours when necessary

DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES) :

• Senior Chef Tournants
• Chef Tournants
• 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).