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

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.