Senior Sous Chef: Menu Innovator & Kitchen Leader

Ruffin; Park City (KS); On-site; USD 42,000 - 60,000; Full time

Job summary

Gilley’s Park City, KS is seeking a seasoned Sous Chef to oversee all kitchen operations, ensure high-quality food preparation, manage inventory, and uphold food safety standards in a fast-paced environment.

The role requires at least 1 year of culinary experience, Kitchen Manager or Sous Chef background, strong menu knowledge, knife skills, and the ability to work nights, weekends, and holidays with a positive, guest-focused attitude.

Qualifications

• Must be at least 18 years old and able to obtain KRGC Gaming License.
• One year of direct customer contact experience preferred.
• Minimum of 1 year experience in related culinary field.
• 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.
• Professional appearance as outlined in the Gilley’s Team Member Handbook.
• Ability to work independently and as a team.
• Availability for nights, weekends, holidays, and overtime.

Responsibilities

• Oversee product consistency and modify dishes as needed.
• Monitor waste and overproduction; manage leftovers and rotation.
• Create and reinvent menu items.
• Train new employees to achieve higher goals.
• Monitor food cost and ordering for the outlet.
• Maintain cleanliness and equipment upkeep of the outlet.
• Assist in kitchen activities related to restaurant operations, menu, and staff.
• Create daily specials and soups.
• Coordinate food service to guests.
• Provide friendly, upbeat guest interactions and build guest relations.

Skills

Customer service

Teamwork

Knife skills

Cooking techniques

Communication skills

Professional appearance

Tools

Kitchen equipment knowledge

Menu knowledge testing

Job description

Gilley’s Park City, KS is seeking a seasoned Sous Chef to oversee all kitchen operations, ensure high-quality food preparation, manage inventory, and uphold food safety standards in a fast-paced environment.

The role requires at least 1 year of culinary experience, Kitchen Manager or Sous Chef background, strong menu knowledge, knife skills, and the ability to work nights, weekends, and holidays with a positive, guest-focused attitude.