Chef Tournant - Guy Fieri's (Harrahs LV)
The Chef Tournant is responsible for the supervision of kitchen staff in assigned outlet in absence of the Room Chef and creating and fostering a sanitary, productive and team oriented work environment.
- Assume responsibilities of room in absence of Room Chef.
- Work with Restaurant Manager and front of the house staff to ensure positive guest experience.
- Ensure quality food product and presentations.
- Teach and develop staff while serving a consistent product with pride.
- Maintains food cost, labor cost and expenses within budget guidelines.
- Meets attendance guidelines and adheres to regulatory, departmental and Company policies.
- Must be able to cook and create new, innovative and imaginative recipes.
- Must be able to react quickly and resolve problems.
- Support and foster loyalty and conduct business in a professional manner at all times.
- Work requires effective communication in English, both verbal and written form in a professional manner.
- Work prefers a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry.
- Minimum of two years’ experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment.
- Must present a neat and professional appearance.
- Work prefers Bilingual abilities
- Work requires flexibility to work various shifts.
- Food Safety Employee Training required
- Food Handler’s Card
ADDITIONAL REQUIREMENTS:
- 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.
- Compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.