Chef - Multi Outlet

Bally's Chicago•Black Hawk, CO

7d•$65,000•Onsite

About The Position

Responsible for directing the overall operations and staff of the culinary department. Develops, implements and manages operational goals and monitors achievements of performance and profit objectives. This role involves menu development, quality control, cost management, and ensuring compliance with health and safety standards. The Chef will also be responsible for staff training, scheduling, and fostering a positive customer service environment. Additionally, the Chef must stay current with gaming laws and regulations applicable to the Food & Beverage Department and maintain strict confidentiality.

Requirements

Experience in directing culinary operations and staff.
Experience in budget preparation and management.
Experience in menu development and implementation.
Knowledge of food quality control and preparation standards.
Experience in cost control methods and inventory management.
Knowledge of quality assurance procedures and health department standards.
Experience with requisitioning food and equipment.
Knowledge of safety procedures for cooking, holding, and equipment handling.
Understanding of sanitary behavior and clean appearance in food preparation.
Ability to ensure a safe working environment.
Demonstrated ability to promote superior customer service.
Ability to ensure team members follow customer service standards and address issues.
Knowledge of gaming laws and regulations applicable to the Food & Beverage Department.
Ability to maintain strict confidentiality.

Responsibilities

Directing the overall operations and staff of the culinary department.
Developing, implementing, and managing operational goals and monitoring achievements of performance and profit objectives.
Interviewing, selecting, and training employees, ensuring effective and efficient scheduling while maintaining labor costs and achieving guest satisfaction.
Preparing, monitoring, and adhering to budgets and ensuring compliance with departmental budget initiatives.
Developing and implementing menus for all food outlets.
Maintaining consistent food quality in all F&B outlets.
Implementing and maintaining standard methods of preparation and cooking, checking portioning standards, and inspecting garnishing.
Maintaining cost control methods and procedures by monitoring consistent pars and inventory.
Maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
Requisitioning food and equipment from purchasing agents with specified quantities and quality.
Initiating, promoting, and enforcing safety procedures, particularly for cooking and holding processes of hot and cold foods.
Ensuring safe handling of all equipment within the "Back of the House".
Observing and enforcing sanitary behavior and clean appearance of food preparation.
Ensuring a safe working environment and attitude among employees.
Enthusiastically supporting, actively promoting, and demonstrating superior customer service.
Ensuring customer service standards are followed by all team members and addressing issues as they arise.
Staying current with knowledge and enforcement of all gaming laws and regulations applicable to the Food & Beverage Department.
Maintaining strict confidentiality in all departmental and company matters.