Sous Chef - Sugar Factory

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

• 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.