Sous Chef

Description

Why Bally's :

Bally's Corporation is a global casino-entertainment company with a growing omni-channel presence, currently owning and managing 15 casinos across 10 states, a golf course in New York, a horse racetrack in Colorado, and having access to OSB licenses in 18 states. The recent acquisition of Aspers Casino in Newcastle, UK, further expands its international footprint and enhances its diverse entertainment offerings. It also owns Bally's Interactive International, formerly Gamesys Group, a leading, global, interactive gaming operator, Bally Bet, a first-in-class sports betting platform, and Bally Casino, a growing iCasino platform.

With 10,600 employees, the Company's casino operations include approximately 15,300 slot machines, 580 table games, and 3,800 hotel rooms. Bally's also has rights to developable land in Las Vegas post the closure of the Tropicana.

Upon completion of the announced merger with The Queen Casino & Entertainment Inc. ("Queen"), the above portfolio is expected to be supplemented with four additional casinos across three states, one of which will be an additional state that expands Bally's jurisdiction of operations to include the state of Iowa. Queen will also add over 900 employees, and operations that currently include approximately 2,400 slot machines, 50 table games, and 150 hotel rooms to the Bally's portfolio. Bally's will also become the successor of Queen's significant economic stake in a global lottery management and services business through its investment in Intralot S.A. (ATSE : INLOT).

The Role :

As a Sous Chef, you will be training and overseeing kitchen staff in meal production, preparation and presentation from kitchen to floor with responsibility for maintaining quality and quantity control.

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
• Operating and overseeing use of appliances including kitchen and other small kitchen appliances. Contacting appliance repair service with TVR engineering
• Providing input and suggestions to menus
• Maintaining standards of sanitation, kitchen hygiene, and food service techniques and safety. Checking the quality of raw and cooked food products to ensure that standards are met
• Instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• Supervising and coordinating activities of cooks and workers engaged in food preparation, cooking, and serving meats, sauces. Vegetables, soups, and other foods to ensure quality. Monitoring Team Member's worker performance
• Attending and passing TIPS / ServSafe or approved class, recognizing customer intoxication and food safety
• Requisitioning stock, materials, supplies or equipment
• Cooking or otherwise preparing food according to recipes, when necessary
• Displaying knowledge of all emergency procedures
• Following set schedules and specific job duties
• Maintaining personal grooming and uniform standards pursuant to policies
• Treating each Team Member with care, dignity, fairness, and respect
• Displaying and encourage teamwork in the department
• Communicating on a consistent basis with all managers. Keeping them abreast of all department activities
• Adhering to all policies and procedures as set forth by Director of Food and Beverage and the Executive Chef
• Following SOP's, recipe books and guidelines and have all necessary supplies to provide consistency and quality
• Maintaining cleanliness, safety, and sanitation standards in accordance with department policies and those of the Schenectady County Health Department
• Ensuring that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notifying a supervisor immediately if kitchen and equipment are not in good working order
• Possessing the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production. Majority of the production will be frying, sauteing, griddling, carving, broiling, and steaming all meats, fish, vegetables, and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Bally's Casino standards and specifications
• Giving Corrective Counseling as needed and yearly evaluations
• Co-responsible for all financial issues P&L and G&L
• Perform other duties as assigned

Qualifications :

What's in it for you :

Physical Demands & Work Environment :

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Let Bally's Bet on You - We can't wait to meet you!

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.