Sous Chef-Gilley's

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

Job Details: Job Location: PARK CITY, KS 67147, Position Type: Full Time, Education Level: Not Specified, Travel Percentage: None, JOB SUMMARY: 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.

ESSENTIAL JOB FUNCTIONS:

• 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

Qualifications:

• Must be at least 18 years of age or older and have the ability to obtain and retain KRGC Gaming License.
• One year of direct customer contact experience, preferred
• 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

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 advised by Gilley’s at any time in its sole discretion.