Sous Chef

Job Description Summary As a Sous Chef, you will be training and overseeing kitchen staff in meal production, preparation and presentation from kitchen to floor with responsibility for maintaining quality and quantity control. Job Description Responsibilities:

• Coordinating training and overseeing kitchen staff in meal production, preparation, and presentation from kitchen to floor (including layout of buffets and cooking stations): with responsibility for maintaining quality and quantity control
• Operating and overseeing use of appliances including kitchen and other small kitchen appliances.
• Providing input and suggestions to menus
• Maintaining standards of sanitation, kitchen hygiene, and food service techniques and safety. Checking the quality of raw and cooked food products to ensure that standards are met
• Instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• Supervising and coordinating activities of cooks and workers engaged in food preparation, cooking, and serving meats, sauces. Vegetables, soups, and other foods to ensure quality. Monitoring Team Member’s worker performance
• Attending and passing ServSafe or approved class, recognizing customer intoxication and food safety
• Requisitioning stock, materials, supplies or equipment
• Cooking or otherwise preparing food according to recipes, when necessary
• Displaying knowledge of all emergency procedures
• Following set schedules and specific job duties
• Creating schedules and approving timecards.
• Communicating on a consistent basis with all managers. Keeping them abreast of all department activities
• Adhering to all policies and procedures as set forth by Director of Food and Beverage and the Chef
• Following SOP’s, recipe books and guidelines and have all necessary supplies to provide consistency and quality
• Maintaining cleanliness, safety, and sanitation standards in accordance with department policies and those of the Schenectady County Health Department
• Ensuring that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notifying a supervisor immediately if kitchen and equipment are not in good working order
• Possessing the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables, and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Bally’s Casino standards and specifications
• Giving Corrective Counseling as needed and yearly evaluations
• Co-responsible for all BOH financial P&L’s
• Perform other duties as assigned

• Must be 21 years of age or older
• Must have 3- 5 years of culinary experience (multi-outlet experience a plus)
• Must be Food Handler certified
• Ability to communicate effectively with guests, Team Members, and management in both written and verbal form. Must manage time effectively with minimum supervision
• Ability to handle high pace production
• Must be able to obtain and retain Illinois Gaming License
• Must have open work availability to work nights, weekends, and holidays

• Must be able to speak, read, write and understand English fluently
• Visual range must include near and far distances
• Auditory range must include immediate environment
• Must be able to move about property and kitchen areas easily
• Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required. Must be able to coordinate multiple tasks at once
• Must be able to implement strategic vision and plan day-to-day operation
• Ability to lead
• Must be able to work in extreme hot and cold temperatures
• Must be able to handle high stress in the work environment and turn stress into high energy.
• The work environment contains bright lights, loud noise, and stressful situations.