Sous Chef - Executive
Company: Bally's Corporation
Location: Chicago
Posted on: April 24, 2024
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Job Description:
DescriptionAbout Bally's:
Bally's Corporation is one of the world's leading entertainment
companies, with millions of players across digital gaming platforms
and traditional casino venues. Recognized for our innovation,
energy, and dedication to creating thrilling gaming experiences, we
were born to entertain!
Bally's Chicago is a new exciting venture for the company. It will
be a world-class entertainment destination resort, befitting
Chicago's status as a world-class city.
A career with Bally's means starting on a path to endless
possibilities. Our growing business is searching for service-minded
individuals looking for a place to build and grow, excel, and truly
make a difference. So if you want to be challenged in an exciting
and fast-paced environment, this is the place for you!
Job Summary:
As a Sous Chef - Executive, you will be responsible for assisting
the F&B management team with supervision and production of
kitchen operations for multiple F&B outlets, food production,
personnel scheduling, training, food and labor costs, and
sanitation.
Duties and Responsibilities:
* Foster an environment that embodies Bally's Born to Entertain
philosophy by creating a fun-filled, entertaining atmosphere*
Enthusiastically promote Bally's customer-centric culture of
offering superior guest service and actively building long-lasting
guest relations* Coordinating training and overseeing kitchen staff
in meal production, preparation, and presentation from kitchen to
floor (including layout of buffets and cooking stations): with
responsibility for maintaining quality and quantity control*
Operating and overseeing use of appliances including kitchen and
other small kitchen appliances. Contacting appliance repair service
with TVR engineering* Assists with menu development and
implementation as well as ordering (requisition) and inventory for
the department* Maintaining standards of sanitation, kitchen
hygiene, and food service techniques and safety. Checking the
quality of raw and cooked food products to ensure that standards
are met* Instructing cooks and other workers in the preparation,
cooking, garnishing, and presentation of food* Supervising and
coordinating activities of cooks and workers engaged in food
preparation, cooking, and serving meats, sauces. Vegetables, soups,
and other foods to ensure quality. Monitoring Team Member's worker
performance* Attending and passing TIPS/ServSafe or approved class,
recognizing customer intoxication and food safety* Requisitioning
stock, materials, supplies or equipment* Cooking or otherwise
preparing food according to recipes, when necessary* Displaying
knowledge of all emergency procedures* Following set schedules and
specific job duties* Maintaining personal grooming and uniform
standards pursuant to policies* Treating each Team Member with
care, dignity, fairness, and respect* Displaying and encourage
teamwork in the department* Communicating on a consistent basis
with all managers. Keeping them abreast of all department
activities* Adhering to all policies and procedures as set forth by
Director of Food and Beverage and the Executive Chef* Following
SOP's, recipe books and guidelines and have all necessary supplies
to provide consistency and quality* Maintaining cleanliness,
safety, and sanitation standards in accordance with department
policies and those of the Schenectady County Health Department*
Ensuring that kitchen and equipment are in good working order and
that the work area is clean and hazard-free. Notifying a supervisor
immediately if kitchen and equipment are not in good working order*
Possessing the ability to work hands-on in any kitchen environment,
including those involving a three-meal period and high-volume
production. Majority of the production will be frying, sauteing,
griddling, carving, broiling, and steaming all meats, fish,
vegetables, and poultry. May include cold salads, sandwiches, cold
displays, salad dressings, slicing deli meats and cheese for guest
services according to Bally's Casino standards and specifications*
Giving Corrective Counseling as needed and yearly evaluations*
Co-responsible for all financial issues P&L and G&L*
Perform other duties as assigned
Qualifications:
* Must be 21 years of age or older* Ability to communicate
effectively with guests, Team Members, and management in both
written and verbal form. Must manage time effectively with minimum
supervision* Ability to handle high pace production* Must be able
to handle constructive criticism and be willing to continuously
improve* Must possess and demonstrate great attention to detail in
order to maintain unit's appearance and operating standards; using
good judgment* Must have a minimum of 3 to 4 years of culinary
experience* Must have open work availability to work nights,
weekends, and holidays
Physical Demands:
* Must be able to speak, read, write and understand English
fluently * Visual range must include near and far distances*
Auditory range must include immediate environment* Must be able to
move about property and kitchen areas easily* Dexterity to use
knives and other hand-held instruments, as well as food preparation
equipment required. Must be able to coordinate multiple tasks at
once* Must be able to implement strategic vision and plan
day-to-day operation* Ability to lead* Must be able to work in
extreme hot and cold temperatures* Must be able to handle high
stress in the work environment and turn stress into high
energy.
Work Environment:
The work environment contains bright lights, loud noise, and
stressful situations.
Please note this job description is not designed to cover or
contain a comprehensive listing of activities, duties or
responsibilities that are required of the employee for this job.
Duties, responsibilities and activities may change at any time with
or without notice.
Keywords: Bally's Corporation, Mount Prospect , Sous Chef - Executive, Hospitality & Tourism , Chicago, Illinois
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