Position: Chef Tournant-Gordon Ramsay Burger (Flamingo LV)
About: To assist the Executive Chef and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. Assume responsibilities in the absence of Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Oversee all aspects of daily BOH operations including managing staff station assignments, ordering and receiving product, preparing prep lists and instructions for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections. Ensure quality food product and presentations. Ensure food is handled respectfully and processed and stored in accordance with regulations. Adhere to and enforce company policies and statutory requirements for health and safety, sanitation, fire procedures, and HACCP. Maintain high cleanliness and sanitation standards in culinary work areas. Teach, develop, and support the culinary team as needed. Hold team members accountable fairly. Support a caring work environment. Collaborate with General Manager and front of house staff for a positive guest experience. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and personal hygiene. Willingness to undertake additional duties and responsibilities outside the normal routine within the position’s scope.
Requirements: Minimum of 5 years of cooking experience required; Bachelor’s Degree preferred; Culinary school or apprenticeship preferred; Must have experience operating in a similar role for a minimum of 1 year; Experience working in a fast-paced, high-volume environment; Experience and proven track record within a 5-star framework of deluxe hotels or reputable free-standing restaurants; ServSafe Certified; Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements for health and safety, sanitation, proper chemical usage, fire procedures, and HACCP; Knowledge of all kitchen equipment operations; Ability to read, write, and understand English; Ability to perform basic/intermediate math skills; Ability to establish and maintain an effective working relationship with management, staff, and guests; License Certificate: Food Safety Employee Training required and Food Handler’s Card
Benefits: Flexible work schedule, Health insurance, Training and development programs, Employee discounts, Career advancement opportunities
