Chef

***$5,000 SIGN ON BONUS!*** 

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 on 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 65-75K 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. In this role you are also eligible for the property management bonus annual incentive program.

• 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.
• Work is performed in a loud, fast paced environment, multiple tasks to be handled under time constraint. 
• Must be able to tolerate the heat of the kitchen area or cold of refrigeration units
• Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift.
• Maintains clean, neat appearance and hygiene in accordance with standards
• Must wear clean, appropriate assigned uniform including slip resistant shoes in kitchen areas
• Visual ability needed to accurately prepare food and operate kitchen equipment.
• Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 75 lbs or more repeatedly. 
• Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.
• Shifts may vary based on business needs.
• Must be able to work any day of the week and any shift, including holidays and weekends. 
• 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. 

• 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.
• Works well with others, especially cooks, bartenders, servers, supervisors, etc. 
• Must possess basic reading, writing and mathematical skills as applicable for recipe calculations and kitchen safety

• 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