Sous Chef

Hammond, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $60,000.00 - $65,000.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

competitive salary

Annual performance reviews

comprehensive health coverage

Medical insurance

Dental Insurance

Vision Insurance

401(k) with Company Match

Access perks

Childcare discounts

Job Description

Bally's is a renowned hospitality and entertainment company known for delivering exceptional experiences to its guests. As part of its commitment to excellence, Bally's embraces the "Born to Entertain" philosophy, creating an engaging and enjoyable atmosphere throughout its venues. The company operates extensive casino, hotel, and dining facilities that attract visitors seeking entertainment, dining, and leisure in a vibrant environment. Bally's team is dedicated to superior guest service, fostering long-lasting relationships and ensuring customer satisfaction. This commitment is reflected in every aspect of their operations, from gaming to culinary services. The Sous Chef position at Bally's is a critical leadership... Show More

Job Requirements

Must be 21 years of age or older
Minimum of 3 to 4 years of culinary experience
Ability to communicate effectively with guests, team members, and management in written and verbal form
Ability to manage time effectively with minimum supervision
Ability to handle high pace production
Open work availability including nights, weekends, and holidays
Ability to handle constructive criticism and willingness to continuously improve
Great attention to detail to maintain appearance and operational standards
Ability to work hands-on in any kitchen environment including high volume and three-meal periods
Knowledge of emergency procedures
Ability to lead a team
Must be able to work in extreme hot and cold temperatures
Ability to handle high stress and convert it into high energy
Visual and auditory capability for work environment
Dexterity in using knives and food preparation equipment

Job 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
Ability to 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 to maintain unit's appearance and operating standards using good judgment
Must have minimum of 3 to 4 years of culinary experience
Must have open work availability to work nights, weekends, and holidays

Job Duties

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 build long-lasting guest relations
Coordinate training and oversee kitchen staff in meal production, preparation, and presentation from kitchen to floor, including layout of buffets and cooking stations
Operate and oversee use of appliances including kitchen and other small kitchen appliances, and coordinate with appliance repair service
Provide input and suggestions to menus
Maintain standards of sanitation, kitchen hygiene, and food service techniques and safety
Check the quality of raw and cooked food products to ensure standards are met
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Supervise and coordinate activities of cooks and workers engaged in food preparation, cooking, and serving to ensure quality
Monitor team member performance
Attend and pass TIPS/ServSafe or approved class recognizing customer intoxication and food safety
Requisition stock, materials, supplies, or equipment
Cook or prepare food according to recipes when necessary
Display knowledge of all emergency procedures
Follow set schedules and specific job duties
Maintain personal grooming and uniform standards
Treat each team member with care, dignity, fairness, and respect
Display and encourage teamwork
Communicate consistently with all managers and keep them abreast of department activities
Adhere to all policies and procedures set forth by Director of Food and Beverage and Executive Chef
Follow SOPs, recipe books, and guidelines and have necessary supplies to ensure consistency and quality
Maintain cleanliness, safety, and sanitation standards per department policies and health regulations
Ensure kitchen and equipment are in good working order and work area is clean and hazard-free
Possess ability to work hands-on in any kitchen environment including three-meal periods and high-volume production
Perform corrective counseling and yearly evaluations
Co-responsible for all financial issues including P&L and G&L
Perform other duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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