Sous Chef - Gordon Ramsay Steak

Caesars Southern Indiana•Elizabeth, IN

3d•Onsite

About The Position

The Sous Chef at Gordon Ramsay Steak oversees immediate food production and helps ensure the venue delivers a high-quality dining experience. The role directs line-level employees, supports guest satisfaction, maintains kitchen hygiene and sanitation, and promotes a positive and accountable work environment. It also assists with budget development, continually monitors food and labor costs, and ensures compliance with applicable regulations, internal controls, policies, and procedures. Other duties may be assigned.

Requirements

High school degree or equivalent required.
Minimum of four years of food preparation experience in a high-volume establishment.
Excellent written and oral communication skills.
Demonstrated supervisory skills.
Ability to logically plan work and processes to maximize guest satisfaction with finished products.
Excellent interpersonal, customer service, team-building, and problem-solving skills.
Basic computer skills and knowledge of Microsoft Office.
Professional appearance and ability to work as a team player.
Ability to demonstrate integrity and recognize standards required by a regulated business.
Ability to work independently.
Ability to sit and/or stand for at least four hours.
Ability to maneuver throughout all areas of the casino, including traveling between floors by stairs (at least 20 steps) or escalator.
Ability to lift, carry, and/or push at least 40 pounds.
Ability to stoop, kneel, bend, twist, turn, push, pull, grasp objects, and operate a computer and other necessary office equipment.
Ability to tolerate secondhand smoke, dust, loud noises, and bright lights.
Ability to work varied shifts, weekends, and holidays as needed.

Nice To Haves

Graduate of a culinary arts program.

Responsibilities

Ensure venue products and the dining experience surprise and delight guests.
Direct and manage line-level employees to meet budget, food-quality, and customer-service expectations.
Maintain excellent kitchen hygiene and sanitary conditions.
Create a positive, supportive work environment.
Provide leadership, direction, and accountability for immediate food production.
Cross-train department employees and encourage, reinforce, and support peers and team members.
Assist in developing the departmental operating budget.
Continually control food and labor costs within approved budgetary controls.
Ensure compliance with regulatory requirements, internal controls, policies, and procedures.
Perform other duties as assigned.