***$5,000 SIGN ON BONUS!*** Supervises the activities of all Gordon Ramsay Steak staff including scheduling, maintaining inventory, and assuring a quality product is served to guests in a timely manner. Completes all necessary paperwork and performs other duties to maintain a smooth, orderly operating kitchen. Summary of major responsibilities include interviewing, selecting and training employees; conducting performance reviews; recommending wage increases and promotions; handling employees’ complaints and disciplining and/or recommending discipline and supervising work. In this role you will be hands on often as a working chef, working alongside the team at peak meal periods. Directly supervises culinary team in Gordon Ramsay Steak: Chef Tournant, Sous Chef, Cooks, Master Cooks Approximate salary range 65-75K including best-in-class benefits on day one (medical, dental, vision, life insurance and matching 401K, student debt repayment and educational assistance). Gordon Ramsay Steak is open Wed-Sun for dinner service. In this role you will typically be off Mon/Tue unless there are special engagements. In this role you are also eligible for the property management bonus annual incentive program. • 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. • Specific duties include 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, evaluate and disciplines kitchen personnel as appropriate. • Understands and communicates to kitchen personnel all property and department rules, policies and procedures. • Trains kitchen personnel in food production principles and practices. • Establishes quality standards for menu items and for 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 help 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. • Understands and administers the PAR form, sets performance expectations and provides coaching and operational support for the kitchen production staff. • Enforces all appearance and uniform guidelines. • Demonstrates Family Style Service behaviors: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell. • Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. • Identify compliance risks and take actions necessary to eliminate or minimize risks. • Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. • Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct • Extensive knowledge of food and beverage products. • Ability to perform basic/intermediate math skills including measurement of products • Ability to read, write and understand English. • Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. • Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. • Must be able to work individually and as part of a team in collaboration with others • Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies. • Work is performed in a loud, fast paced environment, multiple tasks to be handled under time constraint. • 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. • Shifts may vary based on business needs. • Must be able to work any day of the week and any shift, including holidays and weekends. • 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 obtain a Food Handlers certificate from County Health Department. • Must pass Missouri Gaming License application process. • Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. • 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