Executive Chef- Gordon Ramsay Steak

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    "ShortDescriptionStr": "Supervises the activities of all steakhouse 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.",
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    "ExternalDescriptionStr": "<p><span><strong><u>JOB SUMMARY:</u></strong>&nbsp;</span></p>\n<p><span>Supervises the activities of all steakhouse staff including scheduling, maintaining inventory, and assuring a quality product is served to guests in a timely manner.&nbsp; Completes all necessary paperwork and performs other duties to maintain a smooth, orderly operating kitchen.&nbsp; 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.</span></p>\n<p><span><strong><u>KEY JOB FUNCTIONS</u></strong>:</span></p>\n<ul>\n <li><span>Produces food for the restaurant and other events in the casino meeting/conference spaces.&nbsp;</span></li>\n <li><span>Ensures that all food prepared is nutritious, safe, eye appealing and properly flavored.&nbsp;</span></li>\n <li><span>Specific duties include menu planning, maintenance of payroll, food cost and other related records.&nbsp;</span></li>\n <li><span>Prepares food, establishes quality standards, trains employees in cooking methods, presentation techniques and portion control.&nbsp;</span></li>\n <li><span>Interviews, hires, evaluate and disciplines kitchen personnel as appropriate.&nbsp;</span></li>\n <li><span>Understands and communicates to kitchen personnel all property and department rules, policies, and procedures.&nbsp;</span></li>\n <li><span>Trains kitchen personnel in food production principles and practices.&nbsp;</span></li>\n <li><span>Establishes quality standards for menu items and for food production practices.&nbsp;</span></li>\n <li><span>Plans and prices menus.&nbsp;</span></li>\n <li><span>Establishes portion sizes and standards of service for all menu items.&nbsp;</span></li>\n <li><span>Schedules kitchen employees in conjunction with business forecasts and predetermined budget.&nbsp;</span></li>\n <li><span>Maintains payroll records for submission to payroll department.&nbsp;</span></li>\n <li><span>Controls food cost by establishing proper storage requirements, standardization of recipes and waste control.&nbsp;</span></li>\n <li><span>Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.&nbsp;</span></li>\n <li><span>Provides safety training in lifting, carrying, hazardous material control, and chemical control.&nbsp;</span></li>\n <li><span>Trains kitchen personnel in sanitation practices and help establish cleaning schedules, stock rotation, refrigeration temperature control points and any other sanitary controls.&nbsp;</span></li>\n <li><span>Leads employees by creating a positive, supportive environment where talents, skills, and trade practices are exchanged, practiced, and enhanced.&nbsp;</span></li>\n <li><span>Understands and administers the evaluation form, sets performance expectations, and provides coaching and operational support for the kitchen production staff.&nbsp;</span></li>\n <li><span>Enforces all appearance and uniform guidelines.&nbsp;</span></li>\n <li><span>Demonstrates service behaviors: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell.</span></li>\n <li><span>Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies.</span></li>\n <li><span>Identify compliance risks and take actions necessary to eliminate or minimize risks.</span></li>\n <li><span>Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior.</span></li>\n <li><span>Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct.</span></li>\n <li><span>Other duties as assigned.</span></li>\n</ul>\n<p style=\"margin-left:0in\"><strong><u>EDUCATION and/or EXPERIENCE:</u></strong></p>\n<ul>\n <li>Degree from a post-secondary Culinary Arts School preferred or required.&nbsp;</li>\n <li>A minimum of 5 years as a Sous Chef plus, 3 years in another food preparation position preferred or required.&nbsp;</li>\n <li>Proven performance in implementing and maintaining food production operational standards.</li>\n <li>Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business</li>\n <li>Proven financial performance and understanding to be fully accountable for all expenses.</li>\n <li>Must be 21 years of age.</li>\n <li>Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.&nbsp;</li>\n <li>Must present a neat and professional appearance.</li>\n <li>Works well with others, especially cooks, bartenders, servers, supervisors, etc.&nbsp;</li>\n <li>Must possess basic reading, writing and mathematical skills as applicable for recipe calculations and kitchen safety.</li>\n</ul>\n<p><span><strong><u>QUALIFICATIONS:</u></strong></span></p>\n<ul>\n <li>Work is performed in a loud, fast paced environment, multiple tasks to be handled under time constraint.&nbsp;</li>\n <li>Must be able to tolerate the heat of the kitchen area or cold of refrigeration units</li>\n <li>Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift.</li>\n <li>Maintains clean, neat appearance and hygiene in accordance with standards</li>\n <li>Must wear clean, appropriate assigned uniform including slip resistant shoes in kitchen areas</li>\n <li>Visual ability needed to accurately prepare food and operate kitchen equipment.</li>\n <li>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.&nbsp;</li>\n <li>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.</li>\n <li>Shifts may vary based on business needs.</li>\n <li>Must be able to work any day of the week and any shift, including holidays and weekends.&nbsp;</li>\n <li>Must be able to handle intoxicated guests in a professional manner and according to policy.</li>\n</ul>\n<p><span><strong><u>WORK ENVIRONMENT</u></strong>:</span></p>\n<ul>\n <li><span>Must be able to work independently.</span></li>\n <li><span>Must be able to sit and/or stand for long periods of time (minimum of four hours).</span></li>\n <li><span>Demonstrates a sense of urgency while performing tasks and meeting deadlines.</span></li>\n <li><span>Must be able to maneuver throughout all areas of the casino; from floor to floor either by stairways (minimum of 20 steps) or escalator.</span></li>\n <li><span>Must be able to lift, carry and/or push a minimum of 40 lbs.</span></li>\n <li><span>Must be able to stoop, kneel, bend, twist, turn, push, pull, grasp objects and the manual dexterity to operate a computer and other necessary office equipment.&nbsp;&nbsp;</span></li>\n <li><span>Must be able to tolerate areas containing secondhand smoke, dust, loud noises and bright lights.</span></li>\n <li><span>Must be able to work varied shifts, weekends and holidays as needed.</span></li>\n</ul>\n<p><span>Disclaimer&nbsp;</span><br><span>This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.&nbsp; While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).</span></p>\n<p>&nbsp;</p>",
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