Sous Chef - SF

Why Bally's?

Bally's Corporation is a global casino-entertainment company with a growing omni-channel presence, currently owning and managing 15 casinos across 10 states, a golf course in New York, a horse racetrack in Colorado, and having access to OSB licenses in 18 states. The recent acquisition of Aspers Casino in Newcastle, UK, further expands its international footprint and enhances its diverse entertainment offerings. It also owns Bally's Interactive International, formerly Gamesys Group, a leading, global, interactive gaming operator, Bally Bet, a first-in-class sports betting platform, and Bally Casino, a growing iCasino platform.

With 10,600 employees, the Company's casino operations include approximately 15,300 slot machines, 580 table games, and 3,800 hotel rooms. Bally's also has rights to developable land in Las Vegas post the closure of the Tropicana.

Upon completion of the announced merger with The Queen Casino & Entertainment Inc. ("Queen"), the above portfolio is expected to be supplemented with four additional casinos across three states, one of which will be an additional state that expands Bally's jurisdiction of operations to include the state of Iowa. Queen will also add over 900 employees, and operations that currently include approximately 2,400 slot machines, 50 table games, and 150 hotel rooms to the Bally's portfolio. Bally's will also become the successor of Queen's significant economic stake in a global lottery management and services business through its investment in Intralot S.A. (ATSE: INLOT).

The Role: Sous Chef - Sugar Factory

ESSENTIAL FUNCTIONS:

• Maintains strong emphasis sanitation and cleanliness in all food preparation and storage areas, including walk-in boxes.
• Responsible for developing recipe costs and procedures.
• Maintains consistency in food quality:
• Prepares standard recipes for all volume food items and trains employees to adhere to our standard recipes, assuring consistency.
• Prepares standard plating instructions (photos of how each finished plate should look, with short instructional information) and require every kitchen employee to adhere to these standards.
• Prepares standard purchasing specifications, together with the Chef Manager, for all volume and high priced food items, and at the time of the daily food delivery makes personal spot checks on the loading dock to verify that the deliveries conform to our purchasing standards.
• Ensures that the kitchen is deep cleaned on a weekly basis.
• During peak business hours, maintains a presence at the pass to ensure that the food coming out of the kitchen is of high quality and good presentation, conforming to plating standards. Ensures that orders are prepared in proper sequence.
• Maintains food, labor and operational cost percentages based on the budget and by following these steps:
• Avoids over production by gearing food prep to the weekly cover forecast and the respective popularity index percentage (new POS report)
• Uses inventory sheets for daily orders.
• Avoids production waste by regularly making employees aware of the high cost of volume food items; checks the trash cans in the prep areas. Requires employees to report food losses to the chef and keep a log of any food losses.
• Controls high cost items like steaks, filet, etc. and compares usage to the daily tem sales summary. Controls access, keeps walk-ins locked and locks the kitchen after hours.
• Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; conducting daily, weekly and monthly inventories; establishing inventory levels, re-order points, storage requirements and cost control.

• Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.

• Assists with budget preparation as directed.
• Interviews, selects, hire, and retain superior employees.
• Completes timely evaluations for subordinates.
• Conducts formal and informal training for subordinates.
• Conducts formal and informal coaching and counseling with subordinates.
• Rewards and recognizes superior performers.
• Ensures that employees work safely and follow all safety rules.

ADDITIONAL FUNCTIONS:

• Performs other duties as assigned.

Qualifications:

• High school diploma, GED.
• Two years of supervisory experience in a Sous Chef capacity in a high volume, mid-priced restaurant required.
• Must possess good math skills.
• Must possess computer proficiency with Microsoft Office.
• Must possess good oral and written communication skills.
• Must possess good customer service and leadership skills.
• Must be able to solve problems and deal with a variety of situations.
• Must present an overall professional appearance.
• Must be able to work weekends, holidays and nights as scheduled.
• Must be able to successfully pass a background check.
• Must be able to speak, read and write English.

What's in it for you:

• Competitive Salary with annual performance reviews
• Comprehensive health coverage plan that includes medical, dental, and vision
• 401(K)/ Company Match
• Access Perks and Childcare discounts

Target Starting Hourly Rate: $21.88/hour

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.

Let Bally's Bet on You - We can't wait to meet you!