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 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. In this role you will be hands off 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 service. In 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 esta