Chef - Sous

Bally's Chicago•Baton Rouge, LA

9d•Onsite

About The Position

The Sous Chef is responsible for ensuring consistent high-quality service to all team members and guests. This role involves building guest relations, establishing menu forecasts, overseeing staff for sanitation and quality compliance, and assisting the Executive Chef with menu development. The Sous Chef also manages staffing levels, handles escalated guest issues, and ensures overall guest satisfaction while adhering to company policies and procedures.

Requirements

Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change.
Must be able to meet the attendance guidelines of the job and adhere to departmental and company policies.
Ability to taste and smell food items to ensure quality and flavor levels.
Speech and Vision abilities are required.

Responsibilities

Ensure consistent high-quality service to all our team members and guests.
Build guest relations throughout every shift by talking with guests, making them feel welcome and comfortable, and inviting them back.
Establish menu forecasts based on expected guest counts and post for staff review.
Oversee staff to ensure compliance with established sanitation and nutrition practices.
Verify portion sizes and quality standards are in compliance with departmental standards.
Assign work to team members and monitor for timely and proper completion to comply with budget requirements.
Assist Executive Chef with development of menu items and recipes for Buffet, outlets and special events.
Monitor staffing levels to ensure budgetary compliance.
Manage escalated guest service issues appropriately and discreetly.
Have knowledge of guest alcohol limitations and company policy and procedure regarding limitations.
Communicates pertinent information to senior staff, surveillance, or other necessary team members that is important to the operation of the casino.
Must be able to meet the attendance guidelines of the job and adhere to departmental and company policies.
Ensure satisfaction to guests.
Follow lawful directions from supervisors.
Uphold the company’s non-disclosure and confidentiality policies and agreements.
Interact well with others and be a positive influence on team member morale.