Chef - Room

Casino and•Chicago, IL

2d•Onsite

About The Position

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.

Requirements

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.
Ability to communicate effectively with guests, Team Members, and management in both written and verbal form.
Must manage time effectively with minimum supervision
Ability to handle high pace production
Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards; using good judgment
Must have open work availability to work nights, weekends, and holidays
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.

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