Sous Chef - Macau Kitchen

ESSENTIAL FUNCTIONS:

* Understands the daily production of all food.

* Leads all aspects of the venue's kitchen, including both hot and cold culinary.
Works cooperatively with the managers of assigned outlets to achieve excellent products for our guests.

* Manages the production side of food service.

* Ability to train all Leads and cooks to run the operation in same consistent manner, regardless of scheduling, days off, and/or in the absence of the Chef de cuisine.

* Assists Executive Chef and Buffet Chef de cuisine with Banquet events on and offsite.

* Creates new recipes and contributes to the menu development.

* Ensures that standardized and national-contract products are used in the kitchen.

* Maintains current recipe files and enforces the consistent use of recipes by staff.

* Ensures that safe and appropriate procedures are used when receiving,

* storing, preparing, holding, cooking, and serving food.

* Uses HACCP sanitation guidelines and procedures when doing the above.

* Follows all Bally's guidelines in terms of sanitation inspections etc.

* Inspects and tastes prepared foods on a daily basis to ensure excellent quality and presentation.

* Communicates consistently all engineering and safety issue(s) to all appropriate parties.

* Oversees the cleanliness of all food areas of said Venue. Oversees the appropriate operation, cleanliness and maintenance of kitchen equipment and other kitchen assets.

* Oversees the safety programs of assigned outlets.

* Participates in the budgeting and planning processes.

* Maintains food, labor, and other expenses at budgeted levels, using established procedures.

* Ensures that appropriate staffing levels are maintained in assigned kitchens.

* Hire, train, supervise and develop kitchen supervisors, leads, cooks etc.

* Develops and maintains a positive work environment.

* Acts as a role model to other employees and always presents self as a credit to Bally's and encourages others to do the same.

* Spends the majority of time training, coaching and motivating employees to exceed guest's expectations.

ADDITIONAL FUNCTIONS:

* Performs other duties as assigned.

Qualifications:

REQUIREMENTS:

* Ability to use all kitchen tools and equipment; must have good knife skills.

* Comprehensive knowledge of food products.

* Must have Serve Safe certification.

* Must be capable of following directions; must possess good recall and memory.

* Must be very detailed oriented.

* Must have basic mathematical skills. Must be able to add, subtract, multiply and divide.

* Must project a professional and positive image.

* Must have a high level of energy

* Excellent interpersonal skills.

* Ability to deal with people in a manner that shows sensitivity, tact, and professionalism.

* Must be able to communicate clearly and effectively with all Bally's and guest

Supervisory Responsibility:

Line cooks and Lead Line cooks

Work Environment:

Diverse, fast-paced, deadline driven, multi-project coordination, prioritizing and flexing to accommodate last minute requests and changes.

Physical Demands:

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move objects up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision and the ability to adjust focus.

Preferred Education and Experience:

* High school diploma, GED, or equivalent experience preferred.

* Minimum four (4) years high volume cooking experience.