Executive Chef, Restaurant, Gordon Ramsay Steak

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 all necessary paperwork and performs other duties to maintain a smooth orderly operating 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 this role you will be hands on often as a working chef working alongside the team at peak meal periods.

Directly supervises culinary team in Gordon Ramsay Steak: Chef Tournant Sous Chef Cooks Master Cooks

Approximate salary range 60-70K including best-in-class benefits on day one (medical dental vision life insurance and matching 401K student debt repayment and educational assistance). Gordon Ramsay Steak is open Wed-Sun for dinner this role you will typically be off Mon/Tue unless there are special engagements.

This position is eligible for the property manager bonus program.

• 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 Family Style Service 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

• 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.
• 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.
• 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