Sous Chef - Sportsbook and Bar

Bally’s Corporation; Evansville (IN); On-site; USD 40,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated Culinary Manager to lead a dynamic culinary team. In this role, you will oversee all cooking operations, ensuring high standards of food quality and presentation while managing staffing, training, and compliance with health regulations. Your expertise in budget management and recipe development will be crucial in maintaining operational efficiency. This is a fantastic opportunity for someone passionate about culinary excellence and team leadership, offering a vibrant work environment where your contributions will directly impact the dining experience. If you thrive in a fast-paced setting and are ready to take on new challenges, this position is perfect for you.

Qualifications

• Experience in culinary management and staff development.
• Knowledge of food safety regulations and budget management.

Responsibilities

• Oversee culinary team staffing, scheduling, and training.
• Ensure high-quality food preparation and adherence to health regulations.
• Manage daily kitchen operations and maintain food quality standards.

Skills

Culinary Management

Staff Training and Development

Food Safety Regulations

Budget Management

Recipe Development

Education

Culinary Arts Degree

Management Experience

Tools

Excel

Food Preparation Equipment

Job description

Job Responsibilities

1. Assist in staffing, scheduling, evaluating, training, developing, and monitoring the culinary team. Recommend wage increases, promotions, demotions, discipline, and other employment actions for team members.
2. Understand department objectives, standards, and guidelines to achieve effective supervision; adjust daily schedules according to business levels.
3. Oversee all cooking operations, including preparation methods, portion control, monitoring food delivery timeliness, and garnishing; ensure high-quality food preparation and attractive presentation to meet corporate standards.
4. Observe staff adherence to health regulations regarding food handling, storage, temperature, and cleanliness.
5. Assist in developing and implementing management plans, including budgets, labor schedules, and accountability systems.
6. Assist in creating policies, procedures, and manuals to ensure compliance with company and regulatory guidelines.
7. Ensure effective communication between front and back of house operations, taking ownership of all areas of responsibility.
8. Manage daily opening procedures, including creating and posting specials, and preparing sample dishes for pre-shift briefings.
9. Conduct periodic quality checks on products, including temperature assessments.
10. Monitor weekly sales, adjust prep levels, and ensure proper food ordering to meet business demands.
11. Perform daily line checks with front of house managers.
12. Ensure all stations are stocked, set up properly, and that kitchen equipment and conditions are maintained.
13. Maintain food quality standards and cleanliness.
14. Assist in controlling food and labor costs within budgetary guidelines.
15. Conduct accurate inventories.
16. Develop and cost recipes, maintaining a linked Excel recipe book.
17. Handle purchasing and menu adjustments in accordance with company standards.
18. Perform all duties while adhering to safety and operational standards.
19. Must be able to stand and walk for prolonged periods (7+ hours).
20. Possess knowledge of Indiana Gaming regulations, internal controls, policies, and procedures.
21. Ensure all personnel follow the Thoughtful Service model at all times.
22. Be available for scheduled work, including holidays and weekends, and work in environments with secondhand smoke and loud noise.
23. Follow Company Service Standards consistently.
24. Perform other duties as assigned.

Equal Opportunity Employer

This employer complies with federal employment laws. Applicants are encouraged to review the 'Know Your Rights' notice from the Department of Labor for further information.