Executive Chef, Gordon Ramsay Steak

Gordon Ramsay is open Wednesday -Sunday and is open typically for dinner service. You can expect Mon/Tues to typically be off work unless we have special engagements or are open extended hours.

Salary will fall between $68000.00-$78000.00 and in this role you will be eligible for an annual bonus program.

Supervises the activities of all Gordon Ramsay Steak staff including scheduling maintaining inventory and assuring a quality product is served to guests in a timely manner. Completes all necessary paperwork and performs other duties to maintain a smooth orderly operating kitchen. Summary of major responsibilities include interviewing selecting and training employees; conducting performance reviews; recommending wage increases and promotions; handling employees complaints and disciplining and/or recommending discipline and supervising work.

DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Executive Sous Chef Sous Chef Cooks Master Cooks

ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following)

• Produces food for the restaurant and other events in the casino meeting/conference spaces.
• Ensures that all food prepared is nutritious safe eye appealing and properly flavored.
• Specific duties include menu planning maintenance of payroll food cost and other related records.
• Prepares food establishes quality standards trains employees in cooking methods presentation techniques and portion control.
• Interviews hires evaluate and disciplines kitchen personnel as appropriate.
• Understands and communicates to kitchen personnel all property and department rules policies and procedures.
• Trains kitchen personnel in food production principles and practices.
• Establishes quality standards for menu items and for food production practices.
• Plans and prices menus.
• Establishes portion sizes and standards of service for all menu items.
• Schedules kitchen employees in conjunction with business forecasts and predetermined budget.
• Maintains payroll records for submission to payroll department.
• Controls food cost by establishing proper storage requirements standardization of recipes and waste control.
• Trains kitchen personnel in safe operating procedures of all equipment utensils and machinery.
• Provides safety training in lifting carrying hazardous material control and chemical control.
• Trains kitchen personnel in sanitation practices and help establish cleaning schedules stock rotation refrigeration temperature control points and any other sanitary controls.
• Leads employees by creating a positive supportive environment where talents skills and trade practices are exchanged practiced and enhanced.
• Understands and administers the PAR form sets performance expectations and provides coaching and operational support for the kitchen production staff.
• Enforces all appearance and uniform guidelines.
• Demonstrates Horseshoe Spotlight 5 behaviors: Initiates Friendly Greeting Smiles and Makes Eye Contact Demonstrates Upbeat and Positive Attitude Checks for Satisfaction Provides a Warm Farewell.
• 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.

PERFORMANCE REQUIREMENTS:(knowledge skills and abilities)

• Extensive knowledge of food and beverage products.
• Ability to perform basic/intermediate math skills including measurement of products
• Ability to read write and understand English.
• Ability to communicate effectively and establish and maintain effective working relationships with guests staff and management.
• Knowledge understanding and compliance of policies and procedures service expectations job descriptions daily memorandums chemical labels and other instructions.
• Must be able to work individually and as part of a team in collaboration with others
• Meets attendance guidelines of the job and adhering to regulatory departmental and company policies.

PHYSICAL MENTAL AND ENVIRONMENTAL DEMANDS:

• Work is performed in a loud fast paced environment multiple tasks to be handled under time constraint.

• Must be able to tolerate the heat of the kitchen area or cold of refrigeration units

• Requires standing walking bending pushing pulling lifting and reaching throughout the shift.

• Maintains clean neat appearance and hygiene in accordance with standards

• Must wear clean appropriate assigned uniform including slip resistant shoes in kitchen areas

• Visual ability needed to accurately prepare food and operate kitchen equipment.

• Must be able to bend twist turn push and pull as well as lift and carry above/below the shoulders a minimum of 75 lbs or more repeatedly.
• Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs lifting full pots up to 100lbs repetitive stirring extreme hot and cold work conditions and bending at the waist.
• Shifts may vary based on business needs.
• Must be able to work any day of the week and any shift including holidays and weekends.
• Must be able to handle intoxicated guests in a professional manner and according to policy.

QUALIFICATIONS:

• Degree from a post-secondary Culinary Arts School preferred or required.
• A minimum of 5 years as a Sous Chef plus 3 years in another food preparation position preferred or required.
• Proven performance in implementing and maintaining food production operational standards.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Proven financial performance and understanding to be fully accountable for all expenses.
• Must be 21 years of age.
• Must obtain a Food Handlers certificate from County Health Department.
• Must pass Missouri Gaming License application process.

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

• Must present a neat and professional appearance.
• Works well with others especially cooks bartenders servers supervisors etc.
• Must possess basic reading writing and mathematical skills as applicable for recipe calculations and kitchen safety.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities skills duties requirements efforts or working conditions associated with the this is intended to be an accurate reflection of the current job management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change (e.g. emergencies changes in personnel workload rush jobs or technical developments).