Sous Chef - Sugar Factory

Bally's Chicago•Dover, DE

About The Position

The Sous Chef supports kitchen operations by maintaining sanitation and cleanliness, developing recipe costs and procedures, and ensuring consistency in food quality and presentation. The role establishes standard recipes and plating instructions, trains employees to follow them, and helps verify that food deliveries meet purchasing specifications. The Sous Chef manages food, labor, and operational costs against the budget through production planning, inventory controls, waste reduction, and oversight of high-cost ingredients. The position also maintains food and supply inventories, evaluates deliveries, and ensures culinary equipment is properly used, maintained, and repaired. The role assists with budget preparation and has supervisory responsibilities, including hiring and retaining employees, conducting evaluations and training, coaching and counseling staff, recognizing strong performance, and enforcing workplace safety rules. Other duties may be assigned.

Responsibilities

Maintain sanitation and cleanliness in food preparation and storage areas, including walk-in boxes.
Develop recipe costs and procedures.
Maintain consistency in food quality by preparing standard recipes for volume food items and training employees to follow them.
Prepare standard plating instructions and require kitchen employees to adhere to plating standards.
Develop purchasing specifications with the Chef Manager for volume and high-priced food items, and spot-check daily deliveries against those standards.
Ensure the kitchen is deep cleaned weekly.
During peak business hours, oversee food quality, presentation, plating standards, and order sequence at the pass.
Maintain food, labor, and operational cost percentages according to the budget.
Prevent overproduction by aligning food preparation with weekly cover forecasts and popularity index percentages.
Use inventory sheets for daily orders.
Reduce production waste by informing employees about the cost of volume food items, checking prep-area trash cans, and requiring food-loss reports and logs.
Control high-cost items, compare usage with the daily item sales summary, control access, keep walk-ins locked, and lock the kitchen after hours.
Maintain food ingredients and general supplies by purchasing ingredients, evaluating delivery quality, maintaining supplies, conducting inventories, and establishing inventory levels, reorder points, storage requirements, and cost controls.
Maintain culinary equipment by following operating instructions, training staff in equipment use, troubleshooting breakdowns, maintaining equipment supplies, performing preventive maintenance, arranging repairs, evaluating new equipment, and recommending purchases.
Assist with budget preparation as directed.
Interview, select, hire, and retain employees.
Complete timely evaluations for subordinates.
Conduct formal and informal training for subordinates.
Coach and counsel subordinates formally and informally.
Reward and recognize superior performers.
Ensure employees work safely and follow safety rules.
Perform other duties as assigned.