Executive Sous Chef - Gordon Ramsay

JOB SUMMARY:

Supervises the activities of all Gordon Ramsay Steak staff, including scheduling, maintaining inventory, and ensuring a quality product is served to guests in a timely manner. Completes all necessary paperwork and performs other duties to maintain a smooth, orderly kitchen operation. Major responsibilities include interviewing, selecting, and training employees, conducting performance reviews, recommending wage increases and promotions, handling employee complaints, disciplining or recommending disciplinary actions, and supervising work.

ESSENTIAL JOB FUNCTIONS:

• Produces food for the restaurant and other events in the casino's meeting/conference spaces.
• Ensures that all food prepared is nutritious, safe, visually appealing, and properly flavored.
• Specific duties include menu planning and maintaining payroll, food costs, and other related records.
• Prepares food, establishes quality standards, and trains employees in cooking methods, presentation techniques, and portion control.
• Interviews, hires, evaluates, and disciplines kitchen personnel as needed.
• Communicates property and department rules, policies, and procedures to kitchen personnel.
• Trains kitchen staff in food production principles and practices.
• Establishes quality standards for menu items and food production processes.
• Plans and prices menus.
• Establishes portion sizes and service standards for all menu items.
• Schedules kitchen staff based on business forecasts and budget requirements.
• Maintains payroll records for submission to the payroll department.
• Controls food costs by managing proper storage, recipe standardization, and waste control.
• Trains kitchen staff on the safe use of all equipment, utensils, and machinery.
• Provides safety training on lifting, carrying, hazardous material control, and chemical usage.
• Trains kitchen staff in sanitation practices and helps establish cleaning schedules, stock rotation, refrigeration temperature control, and other sanitary measures.
• Leads employees by creating a positive, supportive environment that fosters skill development and collaboration.
• Administers the PAR form, sets performance expectations, and provides coaching and support for kitchen production staff.
• Enforces appearance and uniform guidelines.
• Demonstrates Horseshoe Spotlight 5 behaviors: Initiates a Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates an Upbeat and Positive Attitude, Checks for Satisfaction, and Provides a Warm Farewell.
• Leads the organization with ethical methods and in full compliance with all applicable laws, regulations, and Company policies.
• Identifies compliance risks and takes necessary actions to minimize or eliminate them.
• Champions honesty, integrity, and responsible corporate behavior within the organization.
• Creates a compliance culture within the organization and fosters an environment where employees feel comfortable reporting potential violations or misconduct.
• Must be able to obtain the required Non-Gaming License.

EDUCATION and/or EXPERIENCE:

• Extensive knowledge of food and beverage products.
• Ability to perform basic to intermediate math, including product measurement.
• Proficiency in reading, writing, and understanding English.
• Effective communication skills and the ability to establish and maintain positive working relationships with guests, staff, and management.
• Knowledge of and compliance with policies, procedures, service expectations, job descriptions, daily memorandums, chemical labels, and other instructions.
• Must be able to work both independently and as part of a team.
• Meets attendance guidelines and adheres to regulatory, departmental, and company policies.

QUALIFICATIONS:

• A degree from a post-secondary Culinary Arts School is preferred.
• A minimum of 5 years of experience as a Sous Chef, plus 3 years in another food preparation role, is preferred
• Proven experience in implementing and maintaining food production standards.
• Proven financial performance and accountability for expenses.
• Must be 21 years of age.
• Must pass the Virginia Lottery Gaming License application process
• Demonstrates the highest level of integrity and adherence to regulatory standards.
• Maintains a neat and professional appearance.
• Basic reading, writing, and math skills are required for recipe calculations and kitchen safety.
• Works well with others, including cooks, bartenders, servers, supervisors, and more.

PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS:

• Ability to 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.
• The visual range must include the immediate environment.
• Auditory range must include near and medium distances.
• Dexterity to use food preparation machinery.
• Ability to use repetitive hand motions, such as holding and grasping.
• Ability to tolerate extreme temperatures.