Sous Chef-Gilley's

Gilley's•Park City, KS

50d•Onsite

About The Position

The Sous Chef oversees kitchen operations at Gilley’s, including food preparation, product consistency, inventory, food safety, and equipment and facility cleanliness. The role contributes to menu development and daily specials, supports employee training, monitors food costs and waste, and coordinates food service. It also involves frequent guest interaction, resolving routine complaints within delegated limits, maintaining accurate paperwork, following company and regulatory policies, and cross-training in other food and beverage areas. Other duties may be assigned.

Requirements

Must be at least 18 years old and able to obtain and retain a KRGC Gaming License.
At least one year of experience in a related culinary field is required.
Kitchen Manager or Sous Chef experience is required.
Must pass mandatory testing on restaurant menu knowledge.
Knowledge of kitchen equipment and knife skills is required.
Must have perfected basic cooking techniques.
Professionalism and excellent verbal and written communication skills.
Professional appearance as outlined in the Gilley’s Team Member Handbook.
Ability to work independently and as a member of a team.
Must be available to work the required schedule, which may include nights, weekends, holidays, and overtime.
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).
Must maintain a sense of urgency and keep up with fast-paced business practices.
Must be able to 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 is preferred.

Responsibilities

Oversee product consistency and make necessary modifications according to business needs.
Monitor waste and overproduction, use 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 costs for the outlet and order food products.
Maintain the overall cleanliness and equipment of the outlet.
Assist in overseeing kitchen-related activities for the normal operation of the restaurant, menu, and staff.
Create new daily specials and soups.
Coordinate food service.
Provide outgoing, upbeat, and cheerful service during high-volume customer interactions.
Build guest relations by talking with customers, making them feel welcome and comfortable, and inviting them back.
Observe activity in the assigned area, assist guests, and report anything out of the ordinary.
Handle routine customer complaints and incidents with appropriate discretion, resolving situations in a way that maintains positive guest relationships.
Keep guests engaged through friendly and helpful service, using open body language and assisting guests as needed.
Help maintain a spotless facility by disposing of cups, glasses, and bottles left by guests.
Maintain paperwork accuracy and efficiency according to department and property standards.
Follow regulatory, departmental, and company policies ethically and encourage others to do the same.
Resolve guest disputes quickly and efficiently up to a predetermined amount, and notify a manager immediately when a situation exceeds that authority.
Cross-train in other food and beverage areas.
Perform other duties as assigned.