Job Description

The Senior Chef Tournant is responsible for all food preparation and supervises as well as participates in the production of foods for the dining rooms, banquets or related areas, supervising sous chefs, all cooks, helpers and kitchen runners. The Room Chef is also responsible for the quality of the service, training of the people, making all stocks, mother sauces, implementing new menus as needed, banquet menus, special events and all VIP parties

• Assign, in detail, specific duties to all employees under supervision to ensure efficient kitchen operation.
• Train and supervise kitchen staff in proper preparation of menu items.
• Assist in preparation of food items according to standard recipes and/or as specified on guest check to ensure consistency of product.
• Monitor and enforce compliance with regulations regarding receiving, storage, and rotation of food products.
• Adhere to cost and quality control procedures.
• Provide clear direction to staff, through both verbal and written instructions.
• Monitor dispersion of work assignments and adjust staff accordingly. Supervise staff to include training, counseling, and discipline.
• Recommend policies, procedures, and training to provide enhanced service and increase productivity.
• Work with Room Chef and Chef de Cuisine to Monitor and control food costs through ordering and inventory control.
• Maintain cleanliness of work station to hotel standards.
• Report any equipment in need of repair or service to the chef and engineering.
• Assess, advise, guide and properly train cooks or preps to meet quality standards and service deadlines.
• Ensure that Chef Tournant, and cooks follow standardized recipes, portions plate garnishes and stocking of line in accordance to established procedures.
• Properly expedite, especially to assist, chef tournant, line cooks, when needed. Also is expected to assist in other areas of production when staff shortages occur.
• Support and enable employees to accept responsibility, communicate effectively with others, while building positive relationships.
• Communicate verbally needed to facilitate department meetings and presentations.
• Take over part of a station or entire station when the work permits.
• Experience in cutting meats, making soups and entrees.
• Facilitating proper action to help control waste, food cost, and labor cost.
• Convert, adjust, or update recipes or standard procedures when necessary.
• Work requires a minimum of least 3 to 5 years of specialized culinary and high volume cooking experience for certain room positions.
• Work requires a minimum of 3 years of managerial/supervisory experience.
• Knowledge and experience to handle all culinary facets of running an operation 2 years in a chef tournant position or similar title.
• Must have culinary management experience.
• Must be able to accommodate flexible work schedule.
• Ability to work any station in the kitchen.
• Hard working, desire to learn, ability to follow instructions.
• Stratton Warren, UKG, Microsoft Excel and Word.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must present a neat and professional appearance.
• Bilingual a plus

ADDITIONAL REQUIREMENTS:

• Fast paced environment, multiple tasks to be handled under time constraint.
• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner

For over 30 years we’ve set the standard now you can too. As a team member of Horseshoe, you will embody the spirit of Las Vegas with classic style, timeless glamour and high rolling excitement. This classic yet contemporary property is where you will entertain our guests as they enjoy 2,814 rooms, 244 suites, 6 restaurants and 1,250 slot and video poker machines. Horseshoe is the place for the smart and sophisticated to start their career.