Executive Chef & Culinary Operations Lead

Bally's; Evansville (IN); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Flexible spending account

Employee assistance program

Free parking

Life insurance

On-the-job training

Paid time off

Tuition Reimbursement

Job summary

Bally's in Evansville, IN seeks an experienced kitchen leader to supervise both front and back of house staff including Sous Chefs, cooks and dishwashers. You will manage scheduling, training, and performance, ensuring quality, timely service, and adherence to health and safety standards.

Responsibilities include budgeting, recipe costing, and developing standard operating procedures while coordinating with the front-of-house to deliver a seamless guest experience.

Qualifications

• Associates or better required.
• Minimum 5 years industry experience.
• Minimum 2 years as Sous Chef or equivalent.

Responsibilities

• Lead and manage front and back of house associates including Sous Chefs, wait staff, cooks, and dishwashers.
• Develop weekly events and walk-throughs for cleanliness and equipment repairs; write weekly summary with corrective actions.
• Staff, schedule, evaluate, train, develop and monitor culinary team.
• Monitor culinary operations; ensure quality, portion control, timely delivery and presentation.
• Train staff on health regulations and proper food handling.
• Write and cost recipes; maintain an Excel recipe book.
• Develop and implement department policies, budgets and accountability systems.

Skills

Detail Oriented

Organization Strategies

Teamwork Orientation

Communication

Education

Associates or better.

Job description

Bally's in Evansville, IN seeks an experienced kitchen leader to supervise both front and back of house staff including Sous Chefs, cooks and dishwashers. You will manage scheduling, training, and performance, ensuring quality, timely service, and adherence to health and safety standards.

Responsibilities include budgeting, recipe costing, and developing standard operating procedures while coordinating with the front-of-house to deliver a seamless guest experience.