Culinary Operations Supervisor

2 weeks ago

Chicago, Illinois, United States Bally's Corporation Full time

About Bally's:


Bally's Corporation stands as a premier entertainment entity, engaging millions of players through both digital gaming platforms and traditional casino experiences.

Renowned for our creativity, enthusiasm, and commitment to delivering exhilarating gaming adventures, we are dedicated to the art of entertainment.

Bally's Chicago represents an exhilarating new chapter for our organization, envisioned as a top-tier entertainment resort that aligns with Chicago's reputation as a global city.

Joining Bally's opens the door to a journey filled with limitless opportunities.

We are on the lookout for service-oriented individuals eager to cultivate their careers, excel, and make a meaningful impact.

If you thrive in a dynamic and fast-paced setting, this is the ideal environment for you.

Job Summary:


As a Culinary Operations Supervisor, you will play a pivotal role in supporting the Food & Beverage management team by overseeing kitchen operations across various dining venues, including food production, staff scheduling, training, and maintaining food and labor cost efficiency.


Duties and Responsibilities:

  • Promote an atmosphere that reflects Bally's commitment to entertainment by fostering a lively and engaging environment.
  • Actively endorse Bally's guest-focused culture by delivering exceptional service and nurturing lasting relationships with patrons.
  • Coordinate training and supervise kitchen personnel in meal preparation, cooking, and presentation, ensuring quality and quantity standards are upheld.
  • Manage the operation and maintenance of kitchen appliances, liaising with repair services as necessary.
  • Assist in menu creation and execution, along with inventory management for the department.
  • Uphold sanitation standards, kitchen hygiene, and food safety protocols, verifying the quality of raw and prepared food items.
  • Guide cooks and staff in food preparation, cooking techniques, and presentation standards.
  • Oversee the activities of kitchen staff engaged in food preparation and service, ensuring quality and performance standards are met.
  • Complete required training in food safety and responsible service practices.
  • Manage inventory requisitions for stock and supplies.
  • Prepare food as needed, adhering to established recipes.
  • Be knowledgeable of emergency procedures and protocols.
  • Follow established schedules and job responsibilities.
  • Maintain personal grooming and uniform standards in line with company policies.
  • Treat all team members with respect, dignity, and fairness.
  • Encourage teamwork and collaboration within the department.
  • Maintain consistent communication with management regarding departmental activities.
  • Adhere to all policies and procedures as directed by the Food and Beverage Director and Executive Chef.
  • Follow standard operating procedures and recipe guidelines to ensure consistency and quality.
  • Ensure cleanliness and safety standards are met according to departmental and health regulations.
  • Ensure the kitchen and equipment are well-maintained and report any issues promptly.
  • Demonstrate the ability to work hands-on in various kitchen environments, including high-volume production settings.
  • Provide constructive feedback and conduct annual performance evaluations.
  • Share responsibility for financial performance, including profit and loss statements.
  • Perform additional duties as assigned.

Qualifications:

  • Must be at least 21 years of age.
  • Effective communication skills with guests, team members, and management in both written and verbal formats.
  • Ability to manage time efficiently with minimal supervision.
  • Capable of thriving in a high-pressure production environment.
  • Open to constructive feedback and committed to continuous improvement.
  • Attention to detail is essential for maintaining operational standards.
  • A minimum of 3 to 4 years of culinary experience is required.
  • Availability to work evenings, weekends, and holidays is necessary.

Physical Demands:

  • Fluency in English, including speaking, reading, and writing.
  • Visual acuity for both near and distant objects.
  • Auditory capacity to engage with the immediate environment.
  • Ability to navigate property and kitchen areas with ease.
  • Dexterity to utilize knives and food preparation equipment effectively.
  • Capability to implement strategic plans for daily operations.
  • Leadership skills are essential.
  • Ability to work in extreme temperature conditions.
  • Capacity to manage stress and convert it into productive energy.

Work Environment:

The work environment is characterized by bright lighting, elevated noise levels, and high-pressure situations.


Please note that this job description is not intended to encompass a comprehensive list of activities, duties, or responsibilities required of the employee for this position.

Responsibilities and activities may evolve at any time, with or without prior notice.

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