Sous Chef - Gordon Ramsay Steak

Caesars Southern Indiana•Elizabeth, NJ

About The Position

The Sous Chef for Gordon Ramsay Steak helps deliver a guest experience that surprises and delights. The role directs and manages line-level employees, providing leadership, direction, and accountability for food production while meeting food-quality, budgetary, and customer-service expectations. The Sous Chef maintains kitchen hygiene and sanitary conditions, supports a positive and collaborative work environment, and cross-trains department employees while encouraging and supporting peers and team members. The position assists with developing the departmental operating budget and continually controls food and labor costs within approved budgetary controls. It also ensures compliance with regulatory requirements and internal controls, policies, and procedures. Other duties may be assigned. The role requires independent work, urgency in completing tasks and meeting deadlines, and the ability to work varied shifts, weekends, and holidays as needed. The work environment may include secondhand smoke, dust, loud noises, and bright lights, and requires navigating casino areas by stairs or escalator. The position also involves prolonged sitting or standing and physical tasks such as lifting, carrying, pushing, bending, and kneeling.

Requirements

High school degree or equivalent.
At least 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 ensure finished products deliver maximum guest satisfaction.
Excellent interpersonal, customer-service, team-building, and problem-solving skills.
Basic computer skills, including knowledge of Microsoft Office.
Professional appearance and ability to work as a team player.
Ability to demonstrate integrity and recognize the 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 navigating at least 20 steps by stairway or using an escalator.
Ability to lift, carry, and/or push at least 40 pounds.
Ability to stoop, kneel, bend, twist, turn, push, pull, and grasp objects, and to operate a computer and other necessary office equipment.
Ability to work varied shifts, weekends, and holidays as needed.

Nice To Haves

Graduate of a culinary arts program.

Responsibilities

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