Executive Chef, Property (Caesars New Orleans)

• 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.

Caesars New Orleans Casino & Hotel earned recognition as a City Business “Best Places to Work” honoree and was named “#1 Large Employer” in the New Orleans area by the “Times-Picayune” Top Workplaces program. A destination property in the heart of the city, we are continually striving to attract the best talent to provide exceptional experiences for our guests.

Caesars New Orleans Casino is a Caesars Entertainment company. Our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world's most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars®, Harrah's®, Horseshoe® and Eldorado® brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework.  

Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values – Together We Win, All In On Service and Blaze the Trail – every day. Our mission, “Create the Extraordinary”. Our vision, “Create spectacular worlds. That immerse, inspire and connect you. We don’t perform magic; we create it with excellence. #WeAreCaesars”.  If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.