Sous Chef-Gilley's

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.