Room Chef Ramsay's Kitchen

Responsibilities

• Maintain the kitchen’s profitability according to the annual budget.
• Ensure food quality and guest satisfaction.
• Monitor, train, and develop employee skills.
• Manage production and quality levels of all food products.
• Maintain proper sanitation environment, including equipment and product handling.
• Communicate openly and regularly with staff and management.
• Assist Executive Chef and other chefs as needed.
• Develop and implement ongoing education programs for sanitation and safety.
• Plan meals based on implemented menus and conduct research and development for menus and recipes.
• Oversee food preparation and inspect all shift employees for adherence to dress code, sanitation, and work habits.
• Establish and maintain effective working relationships with team members and guests.
• Supervise and instruct others, follow instructions, and make decisions independently.
• Check storage areas daily, communicate any issues related to food storage, receiving, handling, and temperature control.
• Conduct inventory and place food orders as needed.
• Maintain sanitation guidelines as set by Washoe County Health Dept.
• Uphold core values, family style service, mission, and vision.
• Exemplify DEI culture.
• Perform other job-related duties as assigned.

Qualifications

• Knowledge of use, cleaning, and breakdown of equipment.
• Ability to maintain consistent work speed under normal conditions.
• Ability to maintain working relationships with coworkers.
• Ability to challenge staff with culinary ideas and industry trends.
• Ability to be creative, innovative, and assertive.
• Ability to maintain high level of professionalism.
• Excellent knowledge of Line Cook positions.
• Ability to work all positions in the kitchen.
• Ability to follow standardized recipes and improvise.
• Excellent knowledge of plate presentation.
• Awareness of waste control.
• Knowledge of all kitchen equipment and utensils.
• Knowledge of proper product rotation procedures.
• Ability to read, write, and verbally communicate effectively in English.
• Current Serve-Safe certification.
• High School diploma or equivalent.
• Additional Requirements: Mobility to include bending, reaching, prolonged standing and walking, accessing and lifting items from floor level to six feet high; Normal sense of smell, touch, sound and vision range; Eye/hand coordination and manual dexterity; Work area is subject to variable temperatures; May be subject to smoking environment and moderate noise; Good working knowledge of computer software to include MS Word, Excel; General office experience preferred; 4 years plus cooking experience with 2 years assistant chef experience.

Performance Requirements

• Ability to provide internal/external guests with service excellence.
• Excellent communication skills and observation skills.
• An easygoing demeanor to ensure a fun and safe environment for guests.
• Above average speech – both speaking and reading/writing English.
• Excellent interpersonal skills.
• Schedule flexibility, including days off, nights, weekends, holidays, and overtime as needed.