line cook

sous chef

host/hostess

prep cook

restaurant manager

Gordon Ramsay Restaurants

The management there is completely unprofessional and unorganized. They never order enough of anything to get us through the way, guests complain and managers dont even talk to them to figure out a solution, they discriminate against you if you arent part of a certain tax bracket, they show favoritism towards employees and give them better pay even with less experience, they try to say people that have been in the industry 10+ years “dont have enough experience” even though their resume and their work ethic shows for itself, corporate doesnt do anything to change it so it just keeps happening, they treat their employees terribly. 

A typical day at Gordon Ramsay would be most likely steady. We had a lot of great customers. I would walk in, clock in & just get to work. I was a hostess. Our job was to greet & seat the guests. When in the restaurant business the hostess play a huge part because when there is a big party (which happens often) we have to let the kitchen know so that they won't get backed up. The hardest part of the job would probably letting the customers know that we aren't going to be able to seat them right away. No one wants to wait to eat when they're starving. The best part of the job would be talking to the happy guests.

What is the best part of working at the company?
They pay was good, relax cool kick back executive chef. 

What is the most stressful part about working at the company?
High revenu, lots of call outs all the time. No staff to replace. Running out of product. Favoritism is huge there... 

What is the work environment and culture like at the company?
Different cultural feel. All kinds of different people. Work environment chill. Laid back. Welcoming . Inviting. 

What is a typical day like for you at the company?
Come in check call outs grab supply or product, go upstairs expo the whole shift.

What is the best part of working at the company?
Great atmosphere,  team work & prospect of promotion is available to all

What is the most stressful part about working at the company?
Shortage of staff in time as a result of sickness 

What is the work environment and culture like at the company?
Great atmosphere & culture  of friendship & team work was always present 

What is a typical day like for you at the company?
Busy & full of activities ....not one day was similar to the next ...lots of challenges but with good communication  everything got solved

Accurately and quickly take and place all food orders. Answer all questions about cooking methods, menu items, specials and prices. Demonstrate overall knowledge and attributes for a variety of wine bridals/craft beers. Prepare and/or deliver food, beverage, and dessert orders. Check food for appearance, temperature and portion size, and deliver food orders in a prompt fashion. Recognized as a successful server during high occupancy shifts. Persistently achieve sales goals.

I am very proud to have had the opportunity to help open Chef Gordon Ramsay’s flagship restaurant in Las Vegas.  During my almost seven years of employment I have been a trainer, waited on Chef Ramsay seven times, and even was chosen to be the waiter on the popular show Master Chef.  I am only leaving this wonderful restaurant to be closer to family, I love my job and I’m proud to work for such an amazing trail blazer in the food and beverage industry.

I thoroughly enjoyed creating and plating high end desserts.  The attention to detail starting in every recipe and ending in plating keeps my interest at its highest.  There is no room to get distracted and allows myself and coworkers to focus on work at all times while being there.  The hardest part of this job was adjusting to the fast paced dinner service but I caught on quickly and loved every service there after.  My co-workers all had the same love and drive for fine dining and worked hard at it every day.

The hardest par of the job is when there are too many mangers and you have to please each one individually and they do not have an organize strategy. However, the most enjoyable moment would be night shift on a weekend, although I managed both restaurant- the costumer are the most delightful . they are outgoing and understandable when it comes to the table management. Managers at night are in upbeat mood, and the staff as well. Great environment to work in at night.

Very busy restaurant with a lot of work to do. You are always busy but it's a tight team, people are friendly and the Managers really care. The GM is a rockstar. 
Highly recommended.

Very dysfunctional and an upper management team. They want to be casual, 10 minutes later they want to be fine dining. A very bad cocktail list is constantly out of wines. make VIP guests feel like they are a pain in the butt than a spending customer. They complain about not being able to fill positions, and they have qualified people in other positions to promote but they won't

Top Job Titles	Average Salary
Line cook 18 salaries reported	$22.97 per hour
Sous chef 8 salaries reported	$75,000 per year
Host/hostess 11 salaries reported	$22.27 per hour
Prep cook 7 salaries reported	$20.43 per hour
Restaurant manager 7 salaries reported	$73,214 per year

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