Horseshoe Tunica - Buffet Sous Chef

Company Name:
Caesars Entertainment
Caesars Midsouth has an immediate opportunity for a Sous Chef at Horseshoe Tunica Casino & Hotel. This position will oversee the Asian culinary team for the Village Square Buffet. This is a full time, salaried position, working a varied schedule which may include nights, weekends, and holidays.
Oversees the entire food preparation for the Asian station in the Buffet. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization''s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Select, train, and supervise kitchen staff in the proper preparation of menu items. Ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Due to the cyclical nature of the hospitality/entertainment industry, employees may be required to work varying schedules to reflect the business needs of the property. Performs other duties as assigned.
Responds to and consistently meets the needs of internal clients. Supports and cultivates new ideas and methods to deliver business solutions. Identifies ways to increase efficiencies or improve product or service. Delivers assignments/projects on time and completes all aspects before delivering to internal clients. Clearly communicates programs/services to necessary people, seeks their support and keeps them informed of changes that may impact the business. Keeps track of existing products/services and/or progress on new initiatives. Prepares project plans that aid in moving project forward. Stays up to date with the latest developments in the profession. Develops skills to handle increasingly complex matters. Complies with and upholds company expectations including Code of Commitment, policies, procedures, industry regulations, department goals and business strategy. Politely gives consistent, timely and accurate information and finds answer when unsure. Uses Spotlight on Service when encountering guests.
High school diploma or general education degree (GED). A degree from a certified food service program, apprenticeship, culinary school, or equivalent.
Five (5) years of Asian culinary experience in a high food volume operation. . Thorough knowledge of food products, standard recipes, and proper preparation.
Must be able to read, speak, and write in English. Must be able to stand during shift; bend, stoop, reach, and grip items. Must be able to lift and carry 50 pounds.
Requisition Id: 826306

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