Executive Sous Chef- Ramsay's Kitchen

Job Summary: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 paper work 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. ESSENTIAL JOB FUNCTIONS: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.Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.Must be able to obtain a required Non-Gaming License.EDUCATION and/or EXPERIENCE: 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.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 and urinalysis drug test.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.Must possess basic reading, writing and mathematical skills as applicable for recipe calculations and kitchen safety.Works well with others, especially cooks, bartenders, servers, supervisors, etc. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs.Ability to work a minimum of 8 hours with appropriate mobility and endurance.Ability to stand for 8 hours.Visual range must include immediate environment.Auditory range must include near and medium distances.Dexterity to use food preparation machinery.Ability to use repetitive hand motion, holding and grasping.Ability to tolerate extreme temperatures.

Created: 2024-11-07