Floater Operator Jobs in Arizona (NOW HIRING)

WE ARE CAESARS
At Caesars Entertainment, our Mission, Vision & Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision & Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them.
Our Mission: “Create the Extraordinary"
Our Vision: “We create spectacular worlds that immerse, inspire and connect you. We don’t perform magic; we create it with excellence.”
Our Values: “Blaze the Trail, Together We Win, All-In on Service”
Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the wellbeing of our Team Members and their families, and making positive contributions to the communities we operate in.

Establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas.

Responsible for interviewing, training, and selecting employees for the department

Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas

Ensures menu development timelines are met

Directs and manages line level employees to achieve budgetary, food quality and customer service expectations

Ensures comprehensive training and exposure in the expected areas of competence

Provides Lead and Line level support and coverage during vacations or staffing gaps.

Conducts Performance Reviews in accordance with policies and procedures

Provides feedback; coaching and development guidance as needed.

Responds to and handles employee complaints (grievances) in a timely and efficient manner.

Recommend or take appropriate action when administering disciplinary processes in accordance with established policies and procedures.

Responsible for planning, supervising and monitoring the work of the team members in assigned area(s).

Assists in ensuring schedules are complete based on a forecast and allowable productivity standards.

Ensure schedules are posted at the established time and are fair and consistent.

Approves vacation requests, floater requests and communicates information to appropriate team members.

Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports.

Conducts random health inspections and health card audit.

Proactively instructs team members regarding safe food handling and sanitation.

Expected to spend 80% of the day on the floor and 20% on administrative duties.

Required to see direct reports daily, to meet twice a quarter with direct reports and conduct one-on-one meetings.

Responsible for mentoring, coaching and, if necessary, provide documentation on direct reports and staff according to the CET Standard Operating Procedures.

Required to complete and/or ensure the completion of 90 day and annual reviews in a timely manner.

Ensures their areas are aligned and adhering to CET Culinary Standard Operating Procedures.

Must educate and hold direct reports accountable to each standard.

Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports.

Must review menus and seek approval from the Executive Chef.

Responsible for conducting department interviews and selecting top talent for your department(s).

Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles.

Responsible for monitoring legal compliance with federal, state and gaming laws.

Menus are to be written with the customer demographic in mind.

Required to ensure measurement reports are done as described and all tools are updated and in proper order.

Assists in training of front of the house and heart of the house staff during new menu rollouts

Must have a professional appearance and always conduct themselves as a professional.

Required to conduct daily Buzz sessions

Reviews, analyzes and makes recommendations with respect to wage increases, promotions, or demotions as needed.

Ensures an attendance log is kept for each employee in his or her area of functional oversight.

Ensures all overtime is anticipated and/or justified.

Maintains a file of all Health Inspection Reports.

Required to utilize property and CET training and development tools.

Responsible for developing the team

Other duties as assigned

A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years’ experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is required.

Experience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian.

Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines.

Must be able to communicate effectively through written policy, memorandum, E-mail and verbally communicate through public speaking and one on one.

Must be proficient in Microsoft Word, Excel (required) and AS/400 Stratton/Warren system (preferred).

Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team’s performance.

In addition, it is recommended that all internal candidates complete the Exploring Supervisor Opportunities (ESO) readiness activities.

Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business

Must have expert working knowledge and be highly proficient and skilled in the following:Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup and Sauce Production; Dry, Moist and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures.

Must be able to be on feet twelve hours per day

Must be able to withstand frequent changes in temperature.

Must be able to bend, stoop, reach, crouch, kneel, push and pull.

Must be able to lift 70 pounds above or below shoulders

Must be able to push or pull weights of 125 pounds on a cart.

Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.

Must be able to work in an area which contains secondhand smoke

Must be flexible with schedule

Must be able to maneuver to all areas of the kitchen and outlets

Must have visual acuity

Must have manual dexterity to work with kitchen utensils and equipment

TOGETHER WE WIN
We believe in delivering family-style service—an approach that fosters warmth, connection, and a genuine sense of belonging. Our team treats every guest and colleague with the same care and hospitality we would extend to family, creating a welcoming environment built on respect, teamwork, and personalized attention. Whether assisting customers or collaborating with coworkers, we prioritize service that is thoughtful, supportive, and rooted in genuine relationships.
DISCLAIMER
These statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position. The Company reserves the right to make changes to the job description whenever necessary.
As part of the onboarding process for new hires, candidates will be required to complete a background check. In addition, pre-employment drug testing is mandatory for any role operating a motor vehicle (Valet, Bus Drivers, Limo Drivers), Facilities and/or Engineering, Lifeguards, Pilots, Security and Surveillance roles. Pre-employment screenings will be completed prior to an offer being extended, except where applicable law requires that such pre-employment screening may occur post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.
ADA
Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individuals’ religious beliefs or practices.
EQUAL EMPLOYMENT OPPORTUNITY
Caesars Entertainment is an Equal Opportunity Employer. Caesars Entertainment will not discriminate against any employee or applicant based upon a person’s race, color, creed, religion, national origin, sex, marital status, disability, status with regard to public assistance, age, sexual or affectional orientation, gender identity, familial status, ancestry, local human rights commission activity, citizenship, genetic information, protected veteran or military status, or any other protected class.

• Job Identification 86785
• Job Category Food and Beverage & Culinary