Sous Chef - Sportsbook and Bar

Bally's Chicago•Evansville, IN

About The Position

• Assist in staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline, and other employment actions for team members. • Understand department objectives, standards, and guidelines to achieve effective supervision of department; adjust daily schedule according to business levels. • Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to meet corporate standards and policies. • Observe and monitors staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment. • Assists in developing and implementing department management plans including budgets, labor schedules and systems of accountability. • Assists in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. • Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas. • Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews special postings and prep level. • Ensure periodic quality checks for all products, i.e., temperature checks are conducted. • Monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can adjust according to business volumes. • Ensure daily line checks are performed with front of the house managers. • Oversees all stations are properly stocked and set up and ensures all kitchen equipment and working conditions are well maintained. • Ensure quality of food meets company specifications and cleanliness standards. • Assist in maintaining food and labor costs at the budgetary guidelines. • Ensure accurate inventories are conducted. • Write and cost recipes while developing a collection of recipes in a linked Excel recipe book. • Perform all duties including purchasing and menu changes, in adherence to all company standards and policies. • Must be able to stand and walk for prolong periods of time (7+ hours). • Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures. • Ensures all departmental personnel follow the Thoughtful Service model at all times. • Must be available for regularly scheduled work. • Must be able to work in an environment with secondhand smoke and loud noise. • Always follow the Company Service Standards model. • Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends. • Other duties may be assigned at any time.

Requirements

Must be able to stand and walk for prolong periods of time (7+ hours).
Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures.
Must be available for regularly scheduled work.
Must be able to work in an environment with secondhand smoke and loud noise.
Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.

Responsibilities

Assist in staff, schedule, evaluate, train, develop and monitor culinary team.
Recommend wage increases, promotions, demotions, discipline, and other employment actions for team members.
Understand department objectives, standards, and guidelines to achieve effective supervision of department; adjust daily schedule according to business levels.
Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to meet corporate standards and policies.
Observe and monitors staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.
Assists in developing and implementing department management plans including budgets, labor schedules and systems of accountability.
Assists in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.
Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews special postings and prep level.
Ensure periodic quality checks for all products, i.e., temperature checks are conducted.
Monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can adjust according to business volumes.
Ensure daily line checks are performed with front of the house managers.
Oversees all stations are properly stocked and set up and ensures all kitchen equipment and working conditions are well maintained.
Ensure quality of food meets company specifications and cleanliness standards.
Assist in maintaining food and labor costs at the budgetary guidelines.
Ensure accurate inventories are conducted.
Write and cost recipes while developing a collection of recipes in a linked Excel recipe book.
Perform all duties including purchasing and menu changes, in adherence to all company standards and policies.
Ensures all departmental personnel follow the Thoughtful Service model at all times.
Always follow the Company Service Standards model.
Other duties may be assigned at any time.