Sous Chef - Full-time (Harrah's Joliet)

• Administers all aspects of food preparation at outlet ensuring 100% internal/external guest satisfaction.
• Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.
• Leads the department by creating a positive, supportive environment where talents, skills and trade practices are exchanged and operational support is provided for all Food and Beverage employees.
• Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations.
• Strives to improve and streamline departmental operations through the continuous assessment of policies and procedures, work processes and program effectiveness/value.
• Plans all daily and special events as directed.
• Executes and audits supplies and inventory items insuring cost controls.
• Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards.
• Completes the required daily financial tools and reports.
• Ensures that all service equipment is operational and handled safely, reporting mechanical issues to appropriate team members.
• Communicates variances from established standards to Room Chef and/or Executive Chef.
• Helps set performance expectations and provides operational support for the supervisory team and employees.
• Enforces all appearance and uniform guidelines.
• Recommends changes on all standard menus and consistently strives to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items.
• Conducts periodic inspections of all assigned areas including line, preparation, pantry, clean-up and storage to and administers safety policies and procedures pertaining to the procedures.
• Recommends changes including hiring, promotion, demotion and release of personnel.
• Recommends wage and salary adjustments for personnel within established limits.
• Adheres to regulatory, departmental and company policies in an ethical manner.
• All other tasks as assigned by Room Chef, Executive Chef and Food & Hotel Director.

• Bachelor's Degree, Culinary Arts Degree or equivalent work experience preferred.
• Minimum of 2 years experience in a large volume food establishment including banquets, buffets and specialty outlets preferred.
• Culinary expertise in multiple specialties is preferred.
• Must possess exemplary customer service, written/verbal communication, interpersonal and managerial skills.
• Knowledge of all phases of food administration, cost controls and administration is preferred.
• Computer skills (Micros, Excel, Word, Outlook, etc.) required.
• Must pass SuperLap assessment
• Internal candidates must meet Harrah's Joliet transfer eligibility requirements.

• Must be able to lift up to 75lbs and carry objects weighing up to 75lbs.
• Position requires 10% sitting, 30% standing, 60% walking.
• Requires very frequent bending, pushing, twisting, kneeling, climbing, stooping and reaching overhead.
• Must be able to respond to touch, speech, smell, aural and visual cues.
• Must possess coordination and dexterity to use kitchen utensils.
• Must be able to tolerate industry standard cleaning/sanitizing chemicals.
• Must be able to work in a fast-paced environment involving constant internal and external customer contact.

Caesars Entertainment