The Sous Chef administers the overall activities of the restaurant operation. • Provides superior customer service, positively effects interactions with customers and team members, and has the resiliency to deal with difficult customers in all types of business conditions. • Ensures full staff understanding of menu items and monitors food quality. • Ensures all items are prepared from recipes as specified, maintain cost effectiveness and overall quality. • Prepares and performs appropriate yield tests. • Prepares requisitions for food ordering. • Assists in the development of new menu items and daily specials • Demonstrates proper care, storage, use and cleaning of all tools and equipment. • Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. • Maintains adequate supply of menu items. • Maintains assigned facility in a sanitary condition and equipment in operational condition. • Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward. • Protects company assets against stealing, breakage and waste. • Provides leadership and training to lower level cooks. • Effectively communicates with other team members, including service and kitchen maintenance personnel. • Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef. • 2 year Culinary Arts Degree from an accredited program required or completion of approved ACF apprentice program. • Minimum of 2 years of cooking in a high quality/high volume establishment. • Ability to understand and respond to written order, recipes and directs in English • Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed • Knowledge of breads, pastries, bakery production • Ability to implement a la carte desserts • Demonstrated expert skill level on all cook stations • Demonstrated leadership skills with a focus on coaching for success; ability to mentor • Ability to oversee the daily operations of the kitchen in the absence of a Chef • 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. • 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. GAMING PERMIT: N/A