Executive Chef- Gordon Ramsay Steak

Caesars Southern Indiana•Elizabeth, IN

2d•Onsite

About The Position

The Executive Chef supervises all steakhouse staff, including scheduling, inventory management, and ensuring quality food is served promptly. This role involves completing necessary paperwork and performing other duties to maintain an efficient kitchen operation. Key responsibilities include interviewing, selecting, training, conducting performance reviews, recommending wage increases and promotions, handling employee complaints, and supervising work.

Requirements

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 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.
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.
Must be able to work any day of the week and any shift, including holidays and weekends.
Must be able to handle intoxicated guests in a professional manner and according to policy.
Must be able to work independently.
Must be able to sit and/or stand for long periods of time (minimum of four hours).
Demonstrates a sense of urgency while performing tasks and meeting deadlines.
Must be able to maneuver throughout all areas of the casino; from floor to floor either by stairways (minimum of 20 steps) or escalator.
Must be able to lift, carry and/or push a minimum of 40 lbs.
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.
Must be able to tolerate areas containing secondhand smoke, dust, loud noises and bright lights.

Nice To Haves

Degree from a post-secondary Culinary Arts School preferred.
A minimum of 5 years as a Sous Chef plus, 3 years in another food preparation position preferred.

Responsibilities

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.
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, evaluates and disciplines kitchen personnel as appropriate.
Communicates property and department rules, policies, and procedures to kitchen personnel.
Trains kitchen personnel in food production principles and practices.
Establishes quality standards for menu items and 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 helps 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.
Administers the evaluation form, sets performance expectations, and provides coaching and operational support for the kitchen production staff.
Enforces all appearance and uniform guidelines.
Demonstrates service behaviors: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell.
Leads an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies.
Identifies compliance risks and takes actions necessary to eliminate or minimize risks.
Champions, within the organization, a commitment to honesty, integrity, and responsible corporate behavior.
Creates a compliance culture within the organization and fosters an environment where employees feel comfortable reporting potential violations or misconduct.
Performs other duties as assigned.