Supervisor - F and B Kitchen Sports Bar

Bally's Chicago•Rock Island, IL

1d•$22

About The Position

As a Sports Bar Kitchen Supervisor, you will supervise restaurant kitchen actives and employees to ensure smooth and efficient service. This position's wage is $21.50.

Requirements

Three years’ culinary arts experience, including previous experience in a management role. More specifically, in a high-volume banquet and catering operation environment; experience supervising personnel.
Familiar with monitoring food and labor cost, menu development and costing. Familiar with ordering and inventory procedures.
Must be 21 years of age or older
Must be able to obtain and maintain a gaming license issued by the Illinois Gaming Board
Must be able to obtain and maintain Food Manager ServSafe Manager Certification.
High school or equivalent is required; bachelor’s degree is preferred
Must be proficient in the entire Microsoft Suite
Must have excellent communication, organization, and interpersonal skills
Must have excellent problem-solving skills and must be able to work with shifting priorities
Must be able to work flexible shifts, including weeknights, weekends, and holidays.
Excellent organizational skills

Nice To Haves

bachelor’s degree is preferred

Responsibilities

Assists with management of the kitchen, including supervising activities of all culinary operations including but not limited to, scheduling, training, implementation of policies and procedures, coordinating and actively participating in event operations and monitoring food and labor costs.
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. Oversee 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.
All other duties as assigned.