Executive Sous Chef-Gordon Ramsay

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