About 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, 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 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.