Sous Chef - Cavanaugh's

Bally's Chicago•Evansville, IN

53d•$20•Onsite

About The Position

The Sous Chef will be responsible for overseeing all cooking operations, ensuring high-quality food preparation and presentation, and maintaining adherence to health and safety regulations. This role involves managing the culinary team, contributing to budget and labor management, and ensuring efficient kitchen operations. The Sous Chef will also be involved in menu development, recipe costing, and maintaining inventory levels. This position requires availability for varied shifts, including holidays and weekends, and adherence to company service standards.

Requirements

Must be able to stand and walk for prolong periods of time (7+ hours).
Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures.
Must be available for regularly scheduled work.
Must be able to work in an environment with secondhand smoke and loud noise.
Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.

Responsibilities

Assist in staff scheduling, evaluation, training, development, and monitoring of the culinary team.
Recommend employment actions such as wage increases, promotions, demotions, and discipline.
Supervise department objectives, standards, and guidelines, adjusting daily schedules based on business needs.
Oversee all cooking operations, including preparation methods, portion control, timeliness, and presentation of food to meet corporate standards.
Monitor staff adherence to health department regulations for food handling, storage, temperature, and cleanliness.
Assist in developing and implementing department management plans, including budgets, labor schedules, and accountability systems.
Assist in developing and implementing policies, procedures, and operations manuals.
Ensure effective communication between front of house and back of house operations.
Meet daily deadlines for specials, create and post table-talks, and produce sample dishes for pre-shifts.
Conduct periodic quality checks for all products, including temperature checks.
Monitor weekly sales and adjust prep production levels and food orders to par levels.
Ensure daily line checks are performed with front of the house managers.
Oversee station stocking and setup, and ensure kitchen equipment and working conditions are well-maintained.
Ensure food quality meets company specifications and cleanliness standards.
Assist in maintaining food and labor costs within budgetary guidelines.
Ensure accurate inventories are conducted.
Write and cost recipes, developing a collection in an Excel recipe book.
Perform purchasing and menu changes in adherence to company standards and policies.
Stand and walk for prolonged periods of time (7+ hours).
Be knowledgeable of Indiana Gaming regulations, internal controls, policies, and procedures.
Ensure all departmental personnel follow the Thoughtful Service model.
Be available for regularly scheduled work.
Work in an environment with secondhand smoke and loud noise.
Follow the Company Service Standards model.
Be available for regularly scheduled work and able to work a variety of hours, holidays, and weekends.
Perform other duties as assigned.