Executive Chef- Gordon Ramsay Steak

Louisville, KY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,200.00 - $89,800.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

meal discounts

Employee assistance program

Uniform allowance

Job Description

This position is offered by a prominent casino venue renowned for its upscale dining experiences and vibrant casino environment. The establishment prides itself on delivering exceptional culinary services to its guests, maintaining high standards of food quality and customer service, and fostering a positive and efficient working atmosphere in its kitchen and dining areas. As part of a larger entertainment complex, the casino provides guests with a variety of dining options, including a steakhouse recognized for its classic and contemporary cuisine, which plays a critical role in the overall guest experience.

The role of the Steakhouse Kitchen Supervisor is fundamental to the smooth operation of the kitchen staff and the quality of food served. This is a supervisory position that oversees all activities concerning the preparation and production of food within the steakhouse and adjacent casino spaces used for meetings and events. Responsibilities span from the scheduling and training of kitchen personnel to the maintenance of inventory and operational records. The supervisor ensures that food served meets nutritional, safety, aesthetic, and flavor standards consistently.

In this capacity, the supervisor is responsible for interviewing, hiring, and regularly evaluating kitchen staff performance, and handling staff issues including complaints and disciplinary actions in alignment with company policies. A vital aspect of the job involves enforcing compliance with all applicable health and safety regulations and property-specific rules. The supervisor also plays a key role in menu planning, pricing, and portion control, ensuring that the kitchen operates within budget while delivering high-quality food items.

This position demands a hands-on approach to managing food production standards and training kitchen personnel in the use of equipment, safe food handling, sanitation practices, and emergency procedures. The supervisor fosters a team-oriented environment that encourages skill development and positive professional interactions among staff. Additionally, the role requires implementing compliance culture within the staff, emphasizing integrity, ethical behavior, and adherence to legal and organizational standards.

Candidates for this role are expected to have substantial culinary experience, including a background as a sous chef and additional food preparation roles, coupled with formal culinary education. The ability to maintain meticulous payroll and food cost records and to lead teams effectively under fast-paced and demanding conditions is crucial. This role involves working varied shifts, including holidays and weekends, and requires physical stamina to cope with the demands of a dynamic kitchen environment.

Overall, this supervisory role is a blend of operational management, human resources, culinary expertise, and compliance leadership, designed to uphold the casino’s reputation for excellent dining as part of its broader hospitality offerings.

Job Requirements

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 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

Job Qualifications

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

Job Duties

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 evaluation form, sets performance expectations, and provides coaching and operational support for the kitchen production staff
Enforces all appearance and uniform guidelines
Demonstrates 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
Other duties as assigned