Chef De Cuisine - Gordan Ramsay's Hells Kitchen

Caesars Entertainment•South Lake Tahoe, CA

About The Position

The Chef de Cuisine at Gordon Ramsay Hell’s Kitchen oversees daily kitchen operations to ensure consistent execution of Chef Ramsay’s culinary standards, brand integrity, and high-volume service excellence. The role leads and develops the kitchen team, manages food quality and safety, controls costs, and delivers an exceptional guest dining experience in a fast-paced, high-profile restaurant environment. The position provides management and support to kitchen personnel during shifts and oversees kitchen operations in the absence of the Executive Chef. It ensures food is prepared properly and meets quality standards, maintains sufficient stock for business demands, and ensures compliance with hotel and state health standards and applicable safety procedures. The Chef de Cuisine is expected to maintain a neat, professional appearance and wear the provided uniform. The role requires flexibility to work various shifts and the ability to manage multiple tasks under time constraints in a fast-paced environment. The employee must be able to handle heavy business volume and respond to sensitive staff and guest situations in a timely manner, while complying with policies, procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

Requirements

Effective professional communication in English, both verbal and written.
At least three years of experience as a line-level supervisor or chef in a specialty room, casual dining, or buffet restaurant environment.
Neat and professional appearance.
Flexibility to work various shifts.
Food Safety Employee Training required.

Nice To Haves

A minimum of two years of Culinary Arts school or equivalent technical training in the food industry is preferred.
Bilingual abilities are preferred.

Responsibilities

Provide management and support to all kitchen personnel on the assigned shift.
Oversee daily kitchen operations in the absence of the Executive Chef.
Ensure food is properly prepared and meets established quality standards.
Ensure sufficient stock is available to accommodate business demands.
Ensure the kitchen meets hotel and state health standards for food preparation.
Follow applicable safety procedures for kitchen and food service areas.
Maintain appropriate grooming and wear the provided uniform.
Handle multiple tasks under time constraints and manage heavy business volume.
Address sensitive situations involving staff and guests in a timely manner.
Comply with policies, procedures, job descriptions, daily memorandums, chemical labels, and other instructions.