The Chef de Cuisine at Gordon Ramsay Hell’s Kitchen oversees daily kitchen operations to ensure the consistent execution of Chef Ramsay’s culinary standards, brand integrity, and high-volume service excellence. This 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. • Provides management and support to all kitchen personnel on their shift. • Oversees the daily operations of the kitchen in the absence of the Executive Chef • Ensures that all food served is prepared properly and meets set quality standards. • Ensures that a sufficient amount of stock is on hand to accommodate business demands. • Ensures that the entire kitchen meets hotel and state health standards for food preparation • Follows all applicable safety procedures specified for kitchen and food service areas. • Is at all times appropriately groomed and wears the uniform provided. • Work requires effective communication in English, both verbal and written form in a professional manner. • Work prefers a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry. • Minimum of three years’ experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment. • Must present a neat and professional appearance. • Work prefers Bilingual abilities • Work requires flexibility to work various shifts. • Food Safety Employee Training required ADDITIONAL REQUIREMENTS • Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions