Restaurant Chef - Wolf by Vanderpump

Manages all kitchen operations and leads the culinary team in the assigned restaurant. Executes a daily vision of excellence to ensure superior food quality, consistent execution, and exceptional guest service. Oversees kitchen performance including production, line execution, inventory, and sanitation to maintain efficiency, consistency, and compliance with health and safety standards.

Trains, develops, and motivates the culinary team to deliver a high level of performance and maintain a positive, professional work environment. Manages labor, food costs, and waste while upholding product quality and presentation standards.

Partners with restaurant leadership to support smooth service flow and enhance the overall guest experience. Promotes teamwork, accountability, and continuous improvement while supporting a strong quality-of-work experience for team members.

• Supervises Assistant Chefs and is responsible for their performance as it relates to the daily operations of the restaurant.
• Supervises the preparation of all food in assigned areas of responsibility.
• Performs frequent checks of the assigned food prep areas during the shift and assists in food production when volume requires participation.
• Maintains the prescribed standards for quality, quantity and appearance of food prepared in assigned food prep area through effective guidance, counseling and instruction of assigned personnel.
• Assigns stations and breaks for all subordinate personnel during shift and directs their work activity.
• Maintains an adequate supply of food stock for the needs of assigned kitchens’ controls ordering to eliminate waste and keep sanitary conditions at acceptable standards.
• Encourages cooperation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen.
• Maintains all facilities and equipment in clean and operable condition during assigned shift.  Performs frequent inspections of all assigned areas.
• Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
• Prepares and coordinates the periodic performance reviews of assigned personnel.
• Prepares yearly budget, including food cost, labor cost and controllable expenses.
• Performs monthly menu engineering worksheets and recommends menu changes.
• Maintains up to date and accurate Standard Operating Procedures as required by the Executive Chef.
• Responsible for the financial performance of the restaurant and seeks to improve profitability.  Works with restaurant manager towards this goal.
• Strives to maintain restaurant’s market leadership by evaluating the guest experience as it relates to food quality, price value, culinary trends and casino marketing.
• Research, develop and implement new products to improve the operation of the restaurant.

• High school diploma.  Culinary degree or ACF Apprenticeship preferred.  ACF Certification preferred.  College credits in general studies preferred.
• 6-8 years experience in high volume establishment
• Experience in all phases of food preparation required
• Ability to understand and respond to written order, recipes and directs in English        
• Demonstrated expert skill level on all cook stations
• Demonstrated leadership skills with a focus on coaching for success; ability to mentor
• Good communication skills
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. 
• Adheres to all regulatory, company and department policies and procedures

ADDITIONAL REQUIREMENTS

• Ability to correctly lift and transport objects weighing up to 50 lbs.
• Ability to work a minimum of 8 hours with appropriate mobility and endurance
• Ability to stand for 8 hours
• Visual range must include immediate environment
• Auditory range must include near and medium distances.
• Dexterity to use food preparation machinery
• Ability to use repetitive hand motion, holding and grasping
• Ability to tolerate extreme temperatures
• Positions that have contact with the public require the ability to work in a noisy 
  environment, and may be exposed to guests who use tobacco products.  Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.