Executive Chef, Property (Caesars New Orleans)

The Executive Chef leads all culinary operations for Caesars New Orleans and is responsible for the overall direction, management, and success of the property's food production. This role oversees the recruitment, training, development, and performance of culinary team members; directs daily food preparation and execution; develops menus and pricing strategies; manages labor and food costs; and ensures the highest standards of food quality, sanitation, safety, and guest satisfaction are consistently achieved.

• Food production for all outlets.
• Ensures that all food prepared is nutritious, safe, eye appealing and properly flavored.  Specific duties include menu planning, maintenance of payroll, food cost and other related records.
• Prepares food, establishes quality standards, trains employees in cooking methods, presentation techniques and portion control.
• Interviews, hires, evaluate and disciplines kitchen personnel as appropriate.  Understands and communicates to kitchen personnel all property and department rules, policies and procedures.
• Trains kitchen personnel in food production principles and practices.  
• Establishes quality standards for menu items and for food production practices.
• Plans and prices menus.  Establishes portion sizes and standards of service for all menu items.
• Schedules kitchen employees in conjunction with business forecasts and predetermined budget.  
• Maintains payroll records for submission to payroll department.
• Controls food cost by establishing proper storage requirements, standardization of recipes and waste control.
• Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
• Provides safety training in lifting, carrying, hazardous material control, and chemical control.  
• Trains kitchen personnel in sanitation practices and help establish cleaning schedules, stock rotation, refrigeration temperature control points and any other sanitary controls.
• Leads employees by creating a positive, supportive environment where talents, skills, and trade practices are exchanged, practiced and enhanced.
• Understands and administers the PAR form, sets performance expectations and provides coaching and operational support for the kitchen production staff.
• Enforces all appearance and uniform guidelines.

• Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or a related field preferred; equivalent combination of education and experience may be considered.
• Minimum of 7-10 years of progressive culinary leadership experience, including experience as an Executive Chef or Executive Sous Chef within a high-volume hotel, casino, resort, or multi-outlet food and beverage operation.
• Proven ability to lead, motivate, develop, and retain large culinary teams in a fast-paced environment.
• Extensive knowledge of food preparation techniques, menu development, recipe standardization, purchasing, inventory control, and food cost management.
• Strong understanding of labor management, budgeting, forecasting, financial analysis, and key performance metrics.
• Demonstrated experience developing innovative menus and culinary programs that enhance guest satisfaction and drive revenue.
• Thorough knowledge of food safety, sanitation, HACCP standards, and applicable federal, state, and local health regulations.
• Ability to maintain exceptional food quality, presentation standards, and consistency across multiple dining venues.
• Excellent leadership, communication, interpersonal, and organizational skills.
• Proven ability to build productive relationships and collaborate effectively with operational leaders, vendors, and team members.
• Strong problem-solving and decision-making skills with the ability to adapt quickly to changing business demands.
• Proficiency in Microsoft Office applications and culinary, inventory, purchasing, and point-of-sale systems.

Additional Requirements:

• Must be able to speak clearly and listen attentively to employees, dining room staff and guests.
• Must be able to stand and exert well-paced mobility for long periods.  
• Must have the ability to lift pots, pans, etc. up to 40 pounds in weight.
• Must be able to read and write to facilitate the communication process.
• Ability to work flexible schedules, including evenings, weekends, holidays, and special events as business demands require.
• Must be able to work in a fast-paced kitchen environment.