Sous Chef - Bally's

Bally's is the central gathering place and entertainment plaza of Ballpark Village with two levels and 20,000 square feet of entertainment market space. With a world-class audio and video presentation spanning over 1,200 sq ft of HDTV, including a 40 foot LED, St. Louis sports fans get one of the best sports-viewing experiences in the country. This is the place to be year round with a 100 foot long retractable glass roof, one of the largest of its kind in the country, fans can enjoy the nice weather during warmer months. The venue includes, a stage for live concerts and performances, LED ribbon boards circling the entire space, a 200 seat restaurant and VIP lounge area.Sous Chef Responsibilities include, but are not limited to: Control andor assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the assurance of appropriate levels of staffing.Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.Uphold consistent product and service standards of the highest quality.Control andor assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.Ensure a safe working environment to reduce the risk of injury and accidents.Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.Train employees, as assigned, in an ongoing basis.Lead by example to other team members and mentor new staff.Sous Chef QualificationsA high school diploma or GED equivalent required. Culinary arts coursescertifications or related degree preferred.1-2 years' experience of supervising andor managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.Exude confidence in cooking skills and abilities.Proven ability to lead a team and communicate efficiently, both verbally and in writing.Exceptional time management and organization skills.Ability to work evenings, weekends and holidays.The Sous Chef position requires the ability to perform the following:Carrying or lifting items weighing up to 75 pounds.Moving about the kitchen in a safe and secure manner.Handling food, objects, products and utensils effectively and safely.Bending, stooping, standing and kneeling.Withstand potential climate temperature changes in assigned work area.

Created: 2025-02-25