Sous Chef

Chicago, IL - USA

Yearly Salary: $ 60000 - 65000

Posted on: 25 days ago

Vacancies: 1 Vacancy

Job Summary

The Role:

As a Sous Chef you will be training and overseeing kitchen staff in meal production preparation and presentation from kitchen to floor with responsibility for maintaining quality and quantity control.

Responsibilities:

Foster an environment that embodies Ballys Born to Entertain philosophy by creating a fun-filled entertaining atmosphere
Enthusiastically promote Ballys 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
Providing input and suggestions to menus
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 Members 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 SOPs 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 sautéing 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 Ballys 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.â 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 units 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

Whats in it for you:

Competitive Salary with annual performance reviews
Comprehensive health coverage plan that includes medical dental and vision
401(K)/ Company Match
Access Perks and Childcare discounts
$7 Daily Employee Parking
Target Salary Range: $60000 - $65000 per year

Physical Demands & Work Environment:

Must be able to speak read write and understand English fluently â
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.â 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.
The work environment contains bright lights loud noise and stressful situations.

The Role:As a Sous Chef you will be training and overseeing kitchen staff in meal production preparation and presentation from kitchen to floor with responsibility for maintaining quality and quantity control.Responsibilities:Foster an environment that embodies Ballys Born to Entertain philosophy by...

The Role:

Responsibilities:

Foster an environment that embodies Ballys Born to Entertain philosophy by creating a fun-filled entertaining atmosphere
Enthusiastically promote Ballys 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
Providing input and suggestions to menus
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 Members 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 SOPs 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 sautéing 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 Ballys 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.â 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 units 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

Whats in it for you:

Competitive Salary with annual performance reviews
Comprehensive health coverage plan that includes medical dental and vision
401(K)/ Company Match
Access Perks and Childcare discounts
$7 Daily Employee Parking
Target Salary Range: $60000 - $65000 per year

Physical Demands & Work Environment:

Must be able to speak read write and understand English fluently â
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.â 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.
The work environment contains bright lights loud noise and stressful situations.