Director of Culinary Operations in Las Vegas, NV

$200K - $250K(Ladders Estimates)

Caesars Entertainment   •  

Las Vegas, NV 89101

Industry: Hospitality & Recreation


11 - 15 years

Posted 59 days ago

This job is no longer available.

JOB SUMMARY: The Director of Banquet Culinary Operations will oversee the opening and operation of The Caesars FORUM; the stand-alone facility features two of the largest carpeted pillarless ballrooms in the world as well as a 100,000 outdoor Plaza that will have 400,000 square feet of useable space. Being a stand-alone facility requires more experience and coordination than any other Banquet Culinary position in our company.

Along with the Caesars FORUM this position will be oversee menu design, presentation displays for all the Las Vegas Banquet Culinary departments citywide (including Paris, Bally's, PH, Harrah's, Flamingo, The LINQ, Caesars Palace, and Rio) to ensure that product is presented up to the regional standards and that profitability is maintained in all buildings.


  • Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies.
  • Identify compliance risks and take actions necessary to eliminate or minimize risks.
  • Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior.
  • Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct.
  • Manages the performance of the Culinary Banquet teams citywide
  • Remains on the cutting edge of food trends and creatively executing culinary offerings to help create an environment of innovation that guests will return for repeatedly
  • Administers all aspects of food preparation at customer and employee facilities as assigned.

  • Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food and related items.
  • Recommends the quality and quantity of items to be purchased to permit rapid turnover with minimum waste and spoilage.
  • Establishes and conducts training programs for Food Preparation employees and builds a reserve of culinary team members groomed and ready for promotion.
  • Maintains records required for the efficient operation of the culinary departments. Maintains approved standards of food and labor costs, portion control and recipes, guarding against waste and pilferage.
  • Conducts periodic inspections of all assigned areas to check for sanitation and equipment condition and care.
  • Establishes and administers safety policies and procedures pertaining to the Food Department and assures adherence to these policies and procedures.
  • Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodic performance review of assigned personnel.
  • Recommends wage and salary changes including hiring, promotion, and transfer of personnel.
  • Builds relationships with vendors, executive chefs, and others in the trade that will contribute to the welfare and growth of the company.
  • Recommends renovation and design of kitchen and preparation facilities to improve food quality, workplace efficiencies, and modernization of facilities.
  • Maintains professional and cooperative relationships with all departments and managers to enhance the Food Department's ability to provide excellent guest service.
  • Maintains up-to-date knowledge of food safety and sanitation regulations and ensures compliance.
  • Oversee multiple banquet departments simultaneously across the city, while prioritizing and delegating according to business demands.
  • Acts as a role model and presents oneself as a credit to Caesars Entertainment and encourages others to do the same.



  • At least twelve years of working experience in a large volume food establishment including banquets, buffets and specialty fine dining restaurants.
  • Working knowledge of all phases of butchering, baking and garde-manger.
  • A minimum of six years of food preparation administration experience.

  • Ability to use computers as a communication and management tool.
  • Ability to communicate effectively, both verbal and written.
  • Able to safely use knives and other hand-held instruments, as well as food prep equipment.
  • Ability to manage modern facilities and specialized equipment, including cook-chill systems.
  • Ability to coordinate multiple tasks at once.
  • Ability to implement strategic visions and plans into day-to-day operations.
  • Ability to lead cooks, chefs, stewards, and managers.
  • Ability to read, write, and understand English. Ability to perform basic/intermediate math skills.
  • Ability to establish and maintain an effective working relationship with management, staff, and guests. Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
  • High School diploma required. Degree in Culinary Arts or ACF Apprenticeship required. ACF Certification preferred or it's equivalent. Additional college credits in general studies preferred.
  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations.

Valid Through: 2019-9-16