Room Chef Ramsay's Kitchen

Reno, NV, United States July 9, 2026

Responsible for day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Keep a solid commitment for guest, staff and professional needs. Ensures food quality and guest satisfaction.

Responsibilities

Monitor, train and develop employee’s skills
Monitor production and quality levels of all food products, both incoming and outgoing
Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product
Maintain open and daily communication with staff and management
Assist the Executive Chef and other Restaurant Chefs as needed
Develop and implement ongoing education programs for sanitation and safety
Plan meals based on implemented menus
Research and development for menus and recipes
Responsible for food preparation
Must be able to read budget and financial spreadsheets
Inspect all shift employees as to 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, influence others, meet time requirements, work precisely, and problem solve using independent judgment and decision-making skills
Check all storage areas daily communicating any problems in food storage, receiving, handling, and temperature control
Conduct inventory and place food orders as needed
Uphold sanitation guidelines as set by Washoe County Health Dept Maintain including food quality, sanitation, safety, and hygiene
Exemplify our core values, family style service, our mission and vision
Exemplify our DEI (diversity, equity, inclusion) culture
Performs other job-related duties as assigned

Qualifications

Knowledge of use, cleaning, and break down of equipment
Ability to maintain a consistent work speed under normal conditions
Ability to maintain working relationships with coworkers
Always challenge staff with culinary ideas and industry trends
Must be creative, innovative and assertive
Must be able to maintain high level of professionalism
Excellent knowledge of Line Cook positions
Must be able to work all positions in the kitchen
Ability to follow standardized recipes as well as improvise
Knowledge of various preparation methods
Excellent knowledge of plate presentation
Awareness of waste control
Knowledge of all kitchen equipment and utensils
Knowledge of proper product rotation procedures
Must be able to read, write, and verbally communicate effectively in English
Knowledge of use, cleaning, and breakdown of equipment
Current Serve-Safe certification
High School diploma or equivalent

ADDITIONAL REQUIREMENTS

Work may be performed in an area, which may be unusually noisy and crowded
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

GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.

PERFORMANCE REQUIREMENTS: Must have the ability to provide internal/ external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech – both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility which may include days off, nights, weekends, holidays, and overtime as needed.