Restaurant Chef - Wolf by Vanderpump

• 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.