Room Chef

Bally's; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Daily Employee Parking

Job summary

Bally's in Chicago seeks a seasoned Kitchen Manager to lead high-volume food operations and deliver Bally’s Born to Entertain hospitality. You will supervise culinary teams, oversee menu planning, inventory, and cost controls to drive profitability.

Responsibilities include staff development, recipe standardization, health-code compliance, and collaboration with banquet services to ensure exceptional dining experiences in a gaming environment.

Qualifications

• Must obtain Level 3 Gaming License issued by the Illinois Gaming Board.
• Must be 21 years of age or older.
• Three years culinary arts experience including a management role at a high-volume restaurant/catering operation.
• Experience supervising personnel and coordinating staff in a fast-paced environment.
• Attention to detail and ability to manage time with minimal supervision.

Responsibilities

• Foster Bally’s entertaining environment and guest-centric service.
• Coordinate training and oversee kitchen staff from kitchen to floor, including buffet layout and cooking stations.
• Plan menus, oversee catering production, inventory, and cost control.
• Ensure compliance with state and local health regulations and standards.
• Develop recipes, standardize production, and manage payroll projections and budgeting.

Skills

Ability to lead

Effective communication

Job description

• Foster an environment that embodies Bally’s Born to Entertain philosophy by creating a fun-filled, entertaining atmosphere
• Enthusiastically promote Bally’s customer-centric culture of offering superior guest service and actively building long-lasting guest relations
• Coordinating training and overseeing kitchen staff in meal production, preparation, and presentation from kitchen to floor (including layout of buffets and cooking stations): with responsibility for maintaining quality and quantity control
• Maintain a clean and orderly kitchen to comply with all State and local health department regulations.
• Assist in planning menus, catering production, and daily specials, maintaining financial responsibility for the menu. Oversees inventory of food products and coordinates product ordering and receiving within corporate specifications.
• Oversee the processes of ordering, inventory, budgeting, profit / loss control, production and execution of all food areas.
• Administer the development of recipe standardization.
• Responsible for new product analysis, cost comparison and payroll projections.
• Conduct personnel interviews and training development/procedures.
• Delegate and oversee all kitchen activities.
• Perform other duties as assigned

Compensation:

• $65,000 per year

Additional Benefits:

• $7 Daily Employee Parking

Physical Demands & Work Environment:

• Must be able to speak, read, write and understand English fluently
• Visual range must include near and far distances
• Auditory range must include immediate environment
• Must be able to move about property and kitchen areas easily
• Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required. Must be able to coordinate multiple tasks at once
• Must be able to implement strategic vision and plan day-to-day operation
• Ability to lead
• Must be able to work in extreme hot and cold temperatures
• Must be able to handle high stress in the work environment and turn stress into high energy.
• The work environment contains bright lights, loud noise, and stressful situations.

Required

Must be able to obtain and maintain a level 3 gaming license issued by the Illinois Gaming Board

Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards; using good judgment

Ability to handle high pace production

Ability to communicate effectively with guests, Team Members, and management in both written and verbal form. Must manage time effectively with minimum supervision

Must be 21 years of age or older

3 years:

Three years culinary arts experience, including previous experience in a management role. More specifically, in a high-volume restaurant and catering operation environment; experience supervising personnel.

Licenses & Certifications

Required

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.