Sous Chef, Emeril's Kitchen(Caesars New Orleans)

New Orleans, LA, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development programs

Employee assistance program

Job Description

Caesars Entertainment is one of the largest casino-entertainment companies in the United States and a renowned leader in the global hospitality industry. Founded in 1937 in Reno, Nevada, Caesars has evolved into a multi-brand powerhouse with resorts and casinos operating primarily under the Caesars, Harrah's, Horseshoe, and Eldorado brand names. The company prides itself on blending impeccable service, operational excellence, and technological innovation to create unique and memorable experiences for its guests. Committed to social responsibility, Caesars implements its People Planet Play framework, which emphasizes economic development, the well-being of its Team Members and their families, and positive contributions to the communities it serves. The company’s mission is to "Create the Extraordinary," and this is reflected in every aspect of its operations. Caesars New Orleans Casino & Hotel specifically has earned recognition as a "Best Places to Work" honoree, named the #1 Large Employer in the New Orleans area. As a vibrant destination property in the heart of the city, it strives to attract and retain top talent dedicated to delivering exceptional guest experiences.

The Sous Chef role at Caesars New Orleans Casino & Hotel is a key leadership position within the culinary department, responsible for administering overall restaurant operations. This position is vital to maintaining high standards of food quality, safety, and service excellence while ensuring operational efficiency and profitability. The Sous Chef oversees daily activities, manages training programs for kitchen personnel, and upholds quality controls for food preparation and presentation that meet or exceed customer expectations. The role demands a comprehensive understanding of restaurant operations, including labor scheduling, cost control, and safety enforcement.

The Sous Chef not only supervises the kitchen staff but also acts as a liaison for customer satisfaction and quality assurance, responding promptly to feedback and implementing corrective actions as needed. Strategic responsibilities include input on budget compilation, personnel performance reviews, and recommendations related to hiring and compensation. The position requires a strong role model presence, leadership skills, and the ability to build a cooperative team environment that reflects the company’s core values of "Blaze the Trail," "Together We Win," and "All-In on Service."

This full-time position demands the ability to work under pressure in a fast-paced setting, effective multitasking, and excellent communication skills. The Sous Chef must be adept at managing diverse teams with tact and professionalism while consistently presenting a well-groomed appearance. Candidates should be able to navigate various areas of the casino environment, adapt to conditions such as secondary smoke, and align daily operations with the company’s strategic vision. The role offers an incredible opportunity to be part of a prestigious brand recognized for its commitment to innovation, team member growth, and community engagement. Caesars invites culinary professionals who are passionate about creating extraordinary gastronomic experiences to join their dynamic team and grow a rewarding career within the hospitality industry.

Job Requirements

Must be a graduate of post high school, two year culinary arts school or equivalent technical training in food and beverage field substituted on a year-to-year basis
five years restaurant industry work, including two years in food preparation and service and three years in supervision is required
must be able to get along with co-workers and work as a team
must present a well-groomed appearance
must be able to maneuver to all areas of the casino, including all food and beverage service areas
must be able to coordinate multiple tasks at one time
must be able to compile, compute and analyze pertinent data needed for reports
must be able to negotiate with diverse departments
must be able to communicate clearly and tactfully
must be able to implement strategic vision and plan into day-to-day operations
must be able to tolerate areas containing secondary smoke
must be able to work at a fast pace and in stressful situations
must be able to read, write, speak and understand the English language
must be able to respond to visual and aural cues

Job Qualifications

Graduate of a post high school, two year culinary arts school or equivalent technical training in food and beverage field
five years restaurant industry work experience, including two years in food preparation and service and three years in supervision
ability to get along with co-workers and work as a team
well-groomed appearance
strong leadership and communication skills
ability to implement strategic vision and plan into day-to-day operations

Job Duties

Manages the day-to-day operation of the assigned restaurant in accordance with established policies and procedures
establishes and administers training programs within the assigned restaurant
counsels, guides and instructs personnel in the proper performance of their duties
directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards
coordinates the maintenance and development of methods for quality preparation of food
assists in the maintenance and development of procedures for food service and present menu items for maximum customer satisfaction
maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours
ensures that available facilities are adequate for the performance of duties by assigned personnel
maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated
monitors appearance of food served and communicates deviations from standard to the Kitchen Manager
acts immediately on all customer comments to ensure that corrections are made when possible
performs assigned input work in compiling annual budgets
prepares and coordinates the periodical performance review of assigned personnel
recommends changes including hiring, promotion, demotion and release of personnel, recommends wage and salary adjustments for personnel within established limits
acts as a role model to other employees and always presents oneself as a credit to Caesars and encourages others to do the same
meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies