Job description

Lead the culinary team in Gordon Ramsay Steak. Responsibilities include developing and maintaining high performing teams; achieving financial and company objectives, maintaining facilities, and high standards of quality and cleanliness. The venue open evenings only Wednesday-Sunday. In this role you will be off Mon/Tue and work mostly evenings while the restaurant is open. Starting pay will fall $55k-60k negotiable based upon experience.+ best in class benefits and annual bonus program.
GUEST SERVICE REQUIREMENT:
The vision of Harrah’s North Kansas City Casino and Hotel and Caesars Entertainment is for each of our brands to be the overwhelming first choice of its targeted customers for casino entertainment. When you work at Harrah’s, your most important responsibility is providing truly great service to every guest every time. You’ll see this in the fundamentals of how we run our business, how we deliver and measure great service, and the policies to support it. All Harrah’s employees are expected to provide fast and flawless service, promote our Caesars Rewards program, help players feel lucky by wishing them luck, celebrating wins, and providing fast service to keep them in action, recognizing and making players feel special by using the guests’ names, remembering what they like and anticipating their needs, and providing a spotless, pleasant, and clean environment, which includes dressing neat and clean and being well groomed. By joining the Harrah’s team, you are committing yourself to these values and acknowledging your dedication to truly great service .
*JOB SUMMARY:*
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 paper work 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.

• DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Executive Sous Chef, Sous Chef, Cooks, Master Cooks*

*ESSENTIAL JOB FUNCTIONS : (includes but is not limited to the following)*
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• 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 Horseshoe Spotlight 5 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.

PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities)*
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• 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.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:*
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• 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.
• Must be able to handle intoxicated guests in a professional manner and according to policy.

QUALIFICATIONS:*
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• 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 .
• 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 background check
• 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.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).*
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Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 8 hour shift
• Evening shift
• Night shift

Supplemental pay types:

• Bonus pay

Weekly day range:

• Every weekend
• Weekend availability

Work setting:

• Fine dining restaurant

Shift availability:

• Night Shift (Required)

Work Location: In person

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