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Run all aspects of daily BOH operations including managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team including quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend; Maintain food cost, labor and supply cost, and other controllable expenses within budget guidelines; Ensure food is handled and is processed and stored in accordance with SNHD regulations; Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.

Requirements:
Two (2) years of experience in the job offered or as a Chef de Cuisine, or Chef, which includes managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instructions for the team including quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend; Maintain food, labor and supply cost, and other controllable expenses. Plus one (1) year experience as a Chinese Wok Chef.

Worksite Location: Desert Palace, Inc. (dba Caesars Palace), 3570 S Las Vegas Blvd, Las Vegas, NV 89109.

Mail resume to: Alessandra Barricella, Director of HR, Desert Palace, Inc. (dba Caesars Palace), 3570 S Las Vegas Blvd, Las Vegas, NV 89109.