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Senior Kitchen Manager

2 months ago

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

Bally's Corporation is a leading entertainment company, renowned for its innovative approach to gaming experiences. With a strong presence in digital gaming platforms and traditional casino venues, we strive to deliver exceptional entertainment to millions of players worldwide.

Our commitment to excellence is reflected in our dedication to creating thrilling gaming experiences. As a world-class entertainment destination resort, Bally's Chicago is poised to set a new standard for entertainment in the city.

A career with Bally's means embarking on a path to endless possibilities. We are seeking service-minded individuals who are eager to build and grow with our company, excel in their roles, and make a meaningful impact.

Job Summary

As an Executive Sous Chef, you will play a pivotal role in training and overseeing kitchen staff in meal production, preparation, and presentation. Your responsibility will be to maintain quality and quantity control, ensuring that our culinary offerings meet the highest standards.

Duties and Responsibilities
  • Foster a Culture of Excellence: Create a fun-filled and entertaining atmosphere that embodies Bally's Born to Entertain philosophy.
  • Deliver Exceptional Guest Service: Enthusiastically promote Bally's customer-centric culture, offering superior guest service and building long-lasting guest relationships.
  • Lead Kitchen Operations: Coordinate training and oversee kitchen staff in meal production, preparation, and presentation, ensuring quality and quantity control.
  • Manage Kitchen Resources: Operate and oversee the use of appliances, including kitchen and small kitchen appliances, and contact repair services as needed.
  • Contribute to Menu Development: Provide input and suggestions to menus, ensuring that our culinary offerings are innovative and appealing.
  • Maintain Sanitation and Safety Standards: Ensure that kitchen hygiene and food service techniques meet the highest standards, checking the quality of raw and cooked food products.
  • Train and Develop Team Members: Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  • Monitor Team Performance: Supervise and coordinate activities of cooks and workers, ensuring that quality and quantity standards are met.
  • Attend Training and Development Programs: Attend and pass TIPS/ServSafe or approved classes, recognizing customer intoxication and food safety.
  • Manage Inventory and Supplies: Requisition stock, materials, supplies, or equipment as needed.
  • Cook and Prepare Food: Cook or prepare food according to recipes, when necessary.
  • Implement Emergency Procedures: Display knowledge of all emergency procedures and follow set schedules and specific job duties.
  • Maintain Personal Grooming and Uniform Standards: Adhere to policies and maintain personal grooming and uniform standards.
  • Lead by Example: Treat each team member with care, dignity, fairness, and respect, and display and encourage teamwork in the department.
  • Communicate Effectively: Communicate on a consistent basis with all managers, keeping them abreast of all department activities.
  • Adhere to Policies and Procedures: Adhere to all policies and procedures as set forth by the Director of Food and Beverage and the Executive Chef.
  • Maintain Cleanliness and Safety Standards: Ensure that kitchen and equipment are in good working order, and the work area is clean and hazard-free.
  • Work in a Fast-Paced Environment: Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production.
  • Provide Corrective Counseling: Give corrective counseling as needed and conduct yearly evaluations.
  • Manage Financial Issues: Co-responsible for all financial issues, including P&L and G&L.
  • Perform Other Duties: Perform other duties as assigned.
Qualifications
  • Effective Communication: Ability to communicate effectively with guests, team members, and management in both written and verbal form, managing time effectively with minimum supervision.
  • High-Pace Production: Ability to handle high-pace production and manage multiple tasks simultaneously.
  • Continuous Improvement: Must be able to handle constructive criticism and be willing to continuously improve.
  • Attention to Detail: Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards, using good judgment.
  • Culinary Experience: Must have a minimum of 3 to 4 years of culinary experience.
  • Availability: Must have open work availability to work nights, weekends, and holidays.
Physical Demands
  • Language Skills: Must be able to speak, read, write, and understand English fluently.
  • Visual Range: Visual range must include near and far distances.
  • Auditory Range: Auditory range must include immediate environment.
  • Physical Ability: Must be able to move about property and kitchen areas easily.
  • Dexterity: Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required.
  • Leadership: Must be able to implement strategic vision and plan day-to-day operation.
  • Teamwork: Ability to lead and display teamwork in the department.
  • Stress Management: 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 that 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.