Assistant Room Chef-Ramsay's Kitchen

The Assistant Room Chef is responsible for overseeing all operations ensuring smooth and efficient service. This role requires maintaining a positive and professional working relationship with the Room Chef and all team the absence of the Room Chef the Assistant Room Chef assumes full responsibility for managing the restaurant. The ideal candidate will demonstrate exceptional culinary knowledge and possess the ability to train and guide staff in performing essential functions to uphold quality standards.

• Maintain a strong working relationship with the Room Chef and all team members to promote a collaborative environment.

• Monitor food preparation and presentation to ensure consistency quality and adherence to recipes.

• Train mentor and guide kitchen staff on proper techniques safety procedures and best practices.

• Check all storage areas daily communicating any problems in food storage receiving handling and temperature control

• Manage inventory levels assist with ordering supplies and minimize waste through effective planning.

• Assume full responsibility for the restaurant in the absence of the Room Chef including staff supervision and operational decision-making.
• Assist Room Chef in the operation of the venues budget staffing scheduling and menu planning
• Always maintain a high level of professionalism
• Inspect all shift employees as to adherence to dress code sanitation and work habits
• Exemplify our core values family style service our mission and vision
• Exemplify our DEI (diversity equity inclusion) culture
• Performs other job-related duties as assigned

• Expert-level knowledge of all line positions and stations of all culinary departments

• Excellent communication interpersonal and time management skills
• Ability to train and coach others through demonstration and guidance
• Support onboarding and cross-training of hourly culinary staff
• Ability to follow standardized recipes as well as improvise
• Excellent knowledge of all Line Cook positions
• Excellent knowledge of plate presentation preparation methods products
• Knowledge of proper product rotation procedures
• Must be able to read write and verbally communicate effectively in English
• Knowledge of use cleaning and breakdown of equipment
• Good working knowledge of computer software to include MS Word Excel
• Culinary degree and/or equivalent professional experience preferred

• Prior lead or senior cook experience preferred

• Minimum 7 years of progressive culinary experience across multiple stations

ADDITIONAL REQUIREMENTS

• Responsible for maintaining sanitation and safety as set by Washoe County Health Department Guidelines in all kitchens of the restaurant
• Utilize proper hand washing techniques
• Utilize sanitizer at workstation and document (wash rinse sanitize)
• Must be able to push/pull and lift/carry 50 pounds unassisted
• Must be able to work overhead
• Must be able to tolerate repetitious hand/arm/wrist movements
• Must be able to stand and walk for most of the shift
• Must have the ability to shift back and forth between 2 or more activities in a timely manner and the ability to complete each
• Must be able to tolerate hot and cold temperature fluctuations

GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values service standards and family style service.

PERFORMANCE REQUIREMENTS: Must have the ability to provide internal/ external guests with service excellence have excellent communication skills and observation skills and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility which may include days off nights weekends holidays and overtime as needed.