Room Chef- Gilley's

Ruffin; Park City (KS); On-site; USD 55,000 - 75,000; Full time

Job summary

Gilley’s in Park City, KS is seeking a Room Chef responsible for coordinating kitchen activities and directing indoctrination and training of chefs and cooks to ensure efficient service.

The role involves budget development, safety training, menu concepts with the F&B Director, and high-volume guest interactions while maintaining quality and accommodating dietary requests.

Qualifications

• Must be at least 18 years old and able to obtain KRGC Gaming License.
• Seven to ten years of experience in pastry chef/sous chef roles or equivalent.
• Professional appearance and strong communication skills.

Responsibilities

• Develop and manage kitchen budgets.
• Train kitchen staff in safe operating procedures and equipment use.
• Review staffing to meet budgeted levels of employment.
• Prepare food while retaining nutrients and accommodating dietary requests.
• Control food costs and set purchasing specifications and storage.

Skills

Budget management

Food safety training

Staff training

Menu development

Guest service

Education

4-year degree in related field

Job description

Job Details

Job DetailsJob Location: PARK CITY, KS 67147Position Type: Full TimeEducation Level: Not SpecifiedGILLEY’S JOB DESCRIPTION

Position

Room Chef

Department

F&B

Status

Full Time/Part Time

License

Level III

Reports To

F&B Director

Manages

Pit Master, Sous Chef, Pastry Chef

Job 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 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
• 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
• Other duties as assigned

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 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

Physical, Mental, and Environmental Demands

• Physically mobile with reasonable accommodations
• 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 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.