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.
