Pastry Chef Tournant Citywide-Banquets (Harrahs LV)

Las Vegas, NV, USA|

Job Overview

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career Development

flexible scheduling

Job Description

Caesars Entertainment, Inc. is the largest casino-entertainment company in the United States and one of the world's most diversified casino-entertainment providers. Founded in 1937 in Reno, Nevada, Caesars has expanded substantially through developing new resorts, acquisitions, and brand expansions. The company operates its resorts primarily under its renowned brand names including Caesars, Harrah's, Horseshoe, and Eldorado. Caesars is highly committed to delivering operational excellence, technological leadership, and building strong guest loyalty through impeccable service. The company prides itself on its PEOPLE PLANET PLAY framework highlighting responsibility towards its team members, suppliers, communities, and the environment.

The Citywide Banquet Pastry Chef Tournant role at Caesars Entertainment is a pivotal culinary leadership position. This role entails supervision of kitchen staff in assigned outlets in the absence of the Executive Pastry Banquet Chef and is responsible for creating and fostering a sanitary, productive, and team-driven work environment across multiple properties within the Las Vegas region. The successful candidate will provide citywide banquet culinary support ensuring consistent quality food production and presentation. An essential aspect of this role includes teaching and developing pastry staff to uphold a high standard of food quality while encouraging pride in their craft. Moreover, the Pastry Chef Tournant will oversee food and labor costs to ensure adherence to budget guidelines, thus contributing to the overall financial health of the banquet culinary operations. The role demands a highly adaptable, innovative chef who can create imaginative recipes and react quickly to resolve problems, exemplifying professional conduct and fostering loyalty at all times. Given the banquet focus and multi-property support, this role requires flexibility in scheduling including evenings, weekends, and holidays. The candidate must also be physically capable of the demands of the role, including standing for long durations and maneuvering around various property locations. Caesars offers a unique opportunity to work within one of the industry's leading companies where you will be valued not only for your culinary expertise but also your leadership and teamwork abilities.

Job Requirements

Must be 21 years of age or older
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
Nevada Food Handler’s Certification
Fast paced environment, multiple tasks to be handled under time constraint
Must be able to work flexible hours including evenings, weekends, and holidays as needed
Must be willing to support multiple properties and/or departments as needed
Ability to simultaneously manage several projects and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives
The physical ability to stand and/or walk continuously for duration of shift
The physical ability to climb stairs, balance, bend/stoop, and kneel continuously
Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner
Must be able to maneuver throughout all areas of the property and from property to property either by stairways or escalator

Job Qualifications

Minimum of two years’ experience as line level Supervisor or Chef in specialty room, casual dining or buffet restaurant environment
Work prefers a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry
Food Safety Employee Training required
Nevada Food Handler’s Certification
Must present a neat and professional appearance
Work prefers bilingual abilities
Must be 21 years of age or older
Work requires effective communication in English, both verbal and written form in a professional manner

Job Duties

Ensure quality food product and presentations
Teach and develop staff while serving a consistent product with pride
Maintain food cost, labor cost and expenses within budget guidelines
Meet attendance guidelines and adhere to regulatory, departmental and Company policies
Cook and create new, innovative and imaginative recipes
React quickly and resolve problems
Support and foster loyalty and always conduct business in a professional manner