Sous Chef - Sugar Factory

Bally’s Corporation; Dover (DE); Presencial; USD 25.000 - 36.000; Jornada completa

Descripción de la vacante

Ballys Corporation in Dover, DE is seeking a Sous Chef to lead kitchen operations, oversee prep and plating standards, and train staff to maintain quality and efficiency. This full-time, on-site role requires strong leadership, math skills, and proficiency with standard kitchen procedures.

The position emphasizes cost control, inventory management, and ensuring safe, sanitary work practices, with weekend/evening shifts as needed to support peak service periods.

Formación

• Two years of supervisory experience in a Sous Chef capacity in a high volume, mid-priced restaurant.
• Must possess good math skills.
• Must possess computer proficiency with Microsoft Office.
• Must possess good oral and written communication skills.
• Must possess good customer service and leadership skills.
• Must be able to solve problems and deal with a variety of situations.
• Must present an overall professional appearance.
• Must be able to work weekends, holidays and nights as scheduled.
• Must be able to successfully pass a background check.
• Must be able to speak, read and write English.

Responsabilidades

• Maintains strong emphasis sanitation and cleanliness in all food preparation and storage areas, including walk-in boxes.
• Responsible for developing recipe costs and procedures.
• Maintains consistency in food quality.
• Prepares standard recipes for all volume food items and trains employees to adhere to our standard recipes.
• Prepares standard plating instructions and requires every kitchen employee to adhere to these standards.
• Prepares standard purchasing specifications with the Chef Manager for all volume and high priced food items and checks deliveries against purchasing standards.
• Ensures that the kitchen is deep cleaned on a weekly basis.
• During peak business hours, maintains a presence at the pass to ensure high quality and good presentation, ensuring orders are prepared in proper sequence.
• Maintains food, labor and cost percentages based on the budget and by following inventory and waste control practices.
• Interviews, selects, hires, and retains superior employees; completes timely evaluations and coaching.

Conocimientos

Supervisory experience

Good math skills

Oral and written communication

Customer service and leadership

Problem solving

Professional appearance

Weekend/night availability

Educación

High School or better

Herramientas

Microsoft Office

Descripción del empleo

If you are a job seeker with a disability and require a reasonable accommodation to apply for one of our jobs, you will find the contact information to request the appropriate accommodation by visiting the following our Accessibility Accomodation for Applicants page.

• Posted on November 6, 2026

Locations

Showing 1 location

Dover, DE 19901, USA

• On-site
• Travel Required : No
• Rate : $22 USD per hour
• Food - Back of House
• Full-Time
• Requisition #: SOUSC012317

Description

• Maintains strong emphasis sanitation and cleanliness in all food preparation and storage areas, including walk-in boxes.
• Responsible for developing recipe costs and procedures.
• Maintains consistency in food quality:
• Prepares standard recipes for all volume food items and trains employees to adhere to our standard recipes, assuring consistency.
• Prepares standard plating instructions (photos of how each finished plate should look, with short instructional information) and require every kitchen employee to adhere to these standards.
• Prepares standard purchasing specifications, together with the Chef Manager, for all volume and high priced food items, and at the time of the daily food delivery makes personal spot checks on the loading dock to verify that the deliveries conform to our purchasing standards.
• Ensures that the kitchen is deep cleaned on a weekly basis.
• During peak business hours, maintains a presence at the pass to ensure that the food coming out of the kitchen is of high quality and good presentation, conforming to plating standards. Ensures that orders are prepared in proper sequence.
• Maintains food, labor and operational cost percentages based on the budget and by following these steps:
• Avoids over production by gearing food prep to the weekly cover forecast and the respective popularity index percentage (new POS report)
• Uses inventory sheets for daily orders.
• Avoids production waste by regularly making employees aware of the high cost of volume food items; checks the trash cans in the prep areas. Requires employees to report food losses to the chef and keep a log of any food losses.
• Controls high cost items like steaks, filet, etc. and compares usage to the daily tem sales summary. Controls access, keeps walk-ins locked and locks the kitchen after hours.
• Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; conducting daily, weekly and monthly inventories; establishing inventory levels, re-order points, storage requirements and cost control.
• Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.
• Assists with budget preparation as directed.
• Interviews, selects, hire, and retain superior employees.
• Completes timely evaluations for subordinates.
• Conducts formal and informal training for subordinates.
• Conducts formal and informal coaching and counseling with subordinates.
• Rewards and recognizes superior performers.
• Ensures that employees work safely and follow all safety rules.
• Performs other duties as assigned.

Travel Required

No.

Qualifications

Education

Required

High School or better.

Experience

Required

• 2 years: Two years of supervisory experience in a Sous Chef capacity in a high volume, mid-priced restaurant required.
• Must possess good math skills.
• Must possess computer proficiency with Microsoft Office.
• Must possess good oral and written communication skills.
• Must possess good customer service and leadership skills.
• Must be able to solve problems and deal with a variety of situations.
• Must present an overall professional appearance.
• Must be able to work weekends, holidays and nights as scheduled.
• Must be able to successfully pass a background check.
• Must be able to speak, read and write English.

Licenses & Certifications

Preferred

DE Non-Licensed

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.