Room Chef- Gilley's
About The Position
The Room Chef is responsible for coordinating activities of and directs indoctrination and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods in restaurants to ensure an efficient and effective food service and product. This role involves development and management of the budget for the kitchens, training kitchen personnel in safe operating procedures of all equipment, utensils, and machinery, and establishing maintenance schedules in conjunction with manufacturer’s instructions for all equipment. The Room Chef also reviews staffing levels to maintain budgeted levels of employment and trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients, special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. This position controls food costs and establishes purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. The Room Chef works closely with the F&B Director to develop innovative menu concepts and ensure that our guests enjoy an exceptional dining experience, creating new menu items based on local trends or customer feedback. The role requires the ability to handle high volume customer interactions and be consistently outgoing, upbeat and cheerful, building guest relations throughout every shift by talking with customers and making them feel welcome, comfortable, and inviting them back. The Room Chef observes all activity within assigned area offering assistance to all guests, observes activity and reports anything that is out of the ordinary, and is capable of handling routine customer complaints and incidents, exhibiting the appropriate discretion to identify situations that require the attention of management personnel, with effort given to resolve all situations in a manner that maintains positive guest relationships. Ensures all guests are kept in play by providing friendly and helpful service at all interactions, utilizes open body language, politely speaks with and assists guests as needed, and assists in maintaining a spotless facility by disposing of any cups, glasses or bottles left by guests. Maintains paperwork accuracy and efficiency within department/property standards and adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same. Empowered to resolve guest disputes quickly and efficiently. Other duties as assigned.
Requirements
- Must be at least 18 years of age or older and have the ability to obtain and retain KRGC Gaming License.
- Seven to ten years of experience as a pastry chef, chef d’ cuisine, sous chef with a 4-year degree in a related field or equivalent work experience
- Display professionalism; excellent verbal and written communication skills
- Professional appearance as outlined in the Gilley’s Team Member Handbook
- Must be able to work both independently and as a member of a team
- Available to work required schedule which may include nights, weekends, holidays, and overtime as needed
- Must be able to respond to visual and audible cues
- Must be able to read, write, speak and understand English
- Must be able to bend, reach, kneel and grip items
- Must be able to lift items weighing up to 50 pounds
- Must be able to walk and stand for long periods of time (8-12 hours)
- Have a sense of urgency and keep up with fast paced business practices
- Operate in mentally and physically stressful situations
- Must be able to tolerate areas with secondary smoke, high noise levels, bright lights, and dust
Responsibilities
- Development and management of the budget for the kitchens
- Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
- Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment
- Review staffing levels to maintain budgeted levels of employment
- Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals
- Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control
- Work closely with the F&B Director to develop innovative menu concepts and ensure that our guests enjoy an exceptional dining experience
- Create new menu items based on local trends or customer feedback
- Builds guest relations throughout every shift by talking with customers and making them feel welcome, comfortable, and inviting them back
- Observes all activity within assigned area offering assistance to all guests
- Observes activity and reports anything that is out of the ordinary
- Capable of handling routine customer complaints and incidents and exhibits the appropriate discretion to identify situations that require the attention of management personnel; effort is given to resolve all situations in a manner that maintains positive guest relationships
- Ensures all guests are kept in play by providing friendly and helpful service at all interactions
- Utilizes open body language, politely speaks with and assists guests as needed
- Assists in maintaining a spotless facility by disposing of any cups, glasses or bottles left by guests
- Maintains paperwork accuracy and efficiency within department/property standards
- Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same
- Empowered to resolve guest disputes quickly and efficiently
- Other duties as assigned
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
