Premium Sous Chef: Quality, Training & Cost Control

Bally's Interactive; Town of Dover (NY); On-site; USD 52,000 - 76,000; Full time

Job summary

Bally's Interactive is seeking a hands-on Kitchen Manager to oversee daily food preparation, standard recipes, plating, and cost controls in our New York-area operation. You will train staff, monitor quality, and ensure sanitation and safety across all prep areas.

Responsibilities include developing recipe costs, standard purchasing specs with the Chef Manager, coordinating inventories, and maintaining budgets.

Responsibilities

• Maintains sanitation and cleanliness in all food preparation and storage areas, including walk-in boxes.
• Develops recipe costs and procedures to control cost and consistency.
• Maintains consistency in food quality and trains staff on standard recipes.
• Prepares standard plating instructions and ensures staff adhere to plating standards.
• Prepares purchasing specifications with the Chef Manager and spot-checks deliveries at the loading dock.
• Ensures kitchen is deep cleaned on a weekly basis.
• Maintains high-quality food during peak hours and ensures correct plating and proper order sequence.
• Monitors food, labor and operational cost percentages according to the budget.
• Avoids overproduction and uses inventory sheets for daily orders; logs food losses.
• Controls high-cost items and secures walk-ins; locks kitchen after hours.
• Maintains ingredients, supplies, inventories and cost control through regular ordering and evaluation.
• Maintains culinary equipment; trains staff on equipment use and coordinates maintenance and upgrades.
• Assists with budget preparation and participates in hiring, evaluations, coaching, and recognition of staff.
• Ensures safety compliance and safe work practices; performs other duties as assigned.

Job description

Bally's Interactive is seeking a hands-on Kitchen Manager to oversee daily food preparation, standard recipes, plating, and cost controls in our New York-area operation. You will train staff, monitor quality, and ensure sanitation and safety across all prep areas.

Responsibilities include developing recipe costs, standard purchasing specs with the Chef Manager, coordinating inventories, and maintaining budgets.