Sous Chef-Gilley's

RUFFIN•Park City, KS

3d•Onsite

About The Position

The Sous Chef's primary responsibilities are overseeing all aspects of the kitchen operations, ensuring high-quality food preparation, maintaining inventory levels, and upholding food safety standards. This role involves managing product consistency, monitoring waste and overproduction, utilizing leftovers, and ensuring proper rotation and quality control. The Sous Chef will also be involved in devising and reinventing menu items, monitoring the training of new employees, and managing food costs. Additionally, they will maintain the cleanliness and equipment maintenance of the outlet, coordinate the service of food, and create new daily specials and soups. This position requires a strong focus on guest relations, including handling customer interactions in an outgoing and cheerful manner, building guest relations, observing and reporting any unusual activity, and resolving routine customer complaints. The Sous Chef is empowered to resolve guest disputes quickly and efficiently up to a pre-determined amount, otherwise ensuring a manager is notified. The role also includes maintaining paperwork accuracy, adhering to policies, and potentially cross-training in other areas of F&B.

Requirements

Must be at least 18 years of age or older and have the ability to obtain and retain KRGC Gaming License.
Minimum of 1-year experience in related culinary field required
Kitchen Manager or Sous Chef experience required
Mandatory testing on restaurant menu knowledge
Knowledge of kitchen equipment and knife skills required
Must have perfected basic cooking techniques
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

Nice To Haves

One year of direct customer contact experience, preferred

Responsibilities

Oversee product consistency and make necessary modifications according to business needs
Monitor waste and over production, as well as utilize leftovers and ensure proper rotation and quality control
Devise and reinvent menu items
Monitor training of new employees to help them achieve higher goals
Monitor food cost for outlet and order food products
Maintain the overall cleanliness and equipment maintenance of outlet
Assist in overseeing kitchen-related activities pertaining to the normal operation of the restaurant, menu and staff
Create new daily specials and soups
Coordinate service of food
Must be able to deal with high volume customer interactions and be consistently outgoing, upbeat and cheerful
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 up to a pre-determined amount. Otherwise, ensuring a manager is notified immediately to resolve the situation.
Crosstrain in other areas of F&B
Other duties as assigned