Chef Room

Why Ballys:

Welcome to Ballys Chicago Casino where our management team brings extensive and diverse expertise in development construction and hospitality management. We are dedicated to a focused vision unwavering values and bold long-term strategies which have solidified our enduring reputation for reliability and professionalism in the industry. At Ballys Chicago we pride ourselves on our collaborative approach ensuring the precise and efficient development and management of our unique food and beverage offerings which allows us to deliver exceptional results consistently. This is an exciting time to join Ballys Chicago team as we forge forward with building our legendary and one-of-a-kind 1.8-billion-dollar project right on the historic Chicago River. Be a part of history!

The Role:

As a Chef - Room you will coordinate activities of and directs training of chefs cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

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
• Maintain a clean and orderly kitchen to comply with all State and local health department regulations.
• Assist in planning menus catering production and daily specials maintaining financial responsibility for the menu. Oversees inventory of food products and coordinates product ordering and receiving within corporate specifications.
• Oversee the processes of ordering inventory budgeting profit / loss control production and execution of all food areas.
• Administer the development of recipe standardization.
• Responsible for new product analysis cost comparison and payroll projections.
• Conduct personnel interviews and training development/procedures.
• Delegate and oversee all kitchen activities.
• Perform other duties as assigned

Qualifications:

• Must be 21 years of age or older
• Three years culinary arts experience including previous experience in a management role. More specifically in a high-volume restaurant and catering operation environment; experience supervising personnel.
• 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 possess and demonstrate great attention to detail in order to maintain units appearance and operating standards; using good judgment
• 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
• Target Salary Range: $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.

Required Experience:

IC