Room Chef

Bally’s Corporation; Chicago (IL); On-site; USD 59,000 - 72,000; Full time

Benefits offered by this job

Daily Parking ($7)

Job summary

Bally's Corporation in Chicago is seeking a Chef - Room to lead and train kitchen staff, coordinate meal production and presentation, and ensure quality and profitability of the food service.

This role requires three years of culinary arts experience including management, the ability to work in a high-volume operation, strong leadership, and eligibility for an Illinois gaming license.

Qualifications

• Three years culinary arts experience, including management.
• Experience in high-volume restaurant and catering operations.
• Ability to lead and supervise personnel.
• Must be 21+ and able to obtain gaming license.
• Excellent communication and time management.

Responsibilities

• Coordinate and oversee kitchen activities and staff.
• Plan menus, catering production, and daily specials.
• Maintain quality and quantity control.
• Inventory, ordering, budgeting, and P&L management.
• Develop recipes and standardization.
• Training and interviews for staff.

Skills

Culinary arts experience

Management experience

Team leadership

Communication

High-volume operation

Job description

Jump into the role As a Chef - Room, you will coordinate activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

About the role

Responsibilities

• 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.

Role requirements

• 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
• 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.

About Bally's

We're Bally's, and we've always been born to entertain.

Since the Ballyverse began way back in 1932, we've been creating engaging experiences everywhere, in a way that's accessible for everyone. Across Casinos & Resorts, Interactive, and Corporate, from the gaming floor to peoples' phones, we bring the thrill wherever our customers want to play.

But none of it would be possible without our people. Our team of 11,500 diverse minds who love what they do, celebrate each other's wins, and find fun in creating moments that matter. Whether you're energized by guest connection, technical innovation, or both, there's a place for you at Bally's.