Room Chef- Gilley's

Gilley; Park City (KS); On-site; USD 90,000 - 120,000; Full time

Job summary

Gilley’s Room Chef will coordinate kitchen activities and direct indoctrination and training of chefs, cooks, and other kitchen staff to ensure efficient and high-quality food service. The role emphasizes budget management, cost controls, and creative menu development to meet dietary requests and local trends.

The position requires extensive leadership, high-volume service experience, and the ability to build guest relations while maintaining operation standards and regulatory compliance.

Qualifications

• Budget management and cost control experience.
• Training kitchen staff in safe operating procedures.
• Maintain equipment maintenance schedules and inventory controls.
• Develop innovative menu concepts using local trends.

Responsibilities

• Coordinate kitchen operations to ensure efficient food service.
• Train chefs, cooks, and kitchen staff; maintain SOPs and safety.
• Manage budget, purchasing specifications, storeroom requisitions, and waste control.
• Develop and test new menu items with guest satisfaction in mind.

Skills

Budget management

Staff training

Food safety SOPs

Menu development

Guest relations

High-volume service

Communication

Education

4-year degree in related field

Job description

GILLEY’S JOB DESCRIPTIONPOSITION: Room ChefDEPARTMENT: F&BSTATUS: Full Time/Part TimeLICENSE: Level IIIREPORTS TO: F&B DirectorMANAGES : Pit Master, Sous Chef, Pastry ChefJob Summary: 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.Essential Job Functions:Development and management of the budget for the kitchensTrains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipmentReview staffing levels to maintain budgeted levels of employmentTrains 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 mealsControl food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste controlWork closely with the F&B Director to develop innovative menu concepts and ensure that our guests enjoy an exceptional dining experienceCreate new menu items based on local trends or customer feedbackMust be able to deal with high volume customer interactions and be consistently outgoing, upbeat and cheerfulBuilds guest relations throughout every shift by talking with customers and making them feel welcome, comfortable, and inviting them backObserves all activity within assigned area offering assistance to all guestsObserves activity and reports anything that is out of the ordinaryCapable 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 relationshipsEnsures all guests are kept in play by providing friendly and helpful service at all interactionsUtilizes open body language, politely speaks with and assists guests as neededAssists in maintaining a spotless facility by disposing of any cups, glasses or bottles left by guestsMaintains paperwork accuracy and efficiency within department/property standardsAdheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the sameEmpowered to resolve guest disputes quickly and efficientlyOther duties as assignedExperience and Qualifications: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 experienceDisplay professionalism; excellent verbal and written communication skillsProfessional appearance as outlined in the Gilley’s Team Member HandbookMust be able to work both independently and as a member of a teamAvailable to work required schedule which may include nights, weekends, holidays, and overtime as neededPHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS:Physically mobile with reasonable accommodationsMust be able to respond to visual and audible cuesMust be able to read, write, speak and understand EnglishMust be able to bend, reach, kneel and grip itemsMust be able to lift items weighing up to 50 poundsMust 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 practicesOperate in mentally and physically stressful situationsMust be able to tolerate areas with secondary smoke, high noise levels, bright lights, and dustResponsibilities and job functions listed herein are not exhaustive and may be supplemented and/or revised by Gilley’s at any time in its sole discretion.