Job Description

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.

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