The Role: Sous Chef - Macau Kitchen
Responsibilities:
1. Understand the daily production of all food.
2. Lead all aspects of the venue’s kitchen, including hot and cold culinary operations. Collaborate with outlet managers to deliver excellent products to guests.
3. Manage food production processes.
4. Train all leads and cooks to ensure consistent operations, regardless of scheduling or staff absences.
5. Assist the Executive Chef and Buffet Chef de Cuisine with banquet events both onsite and offsite.
6. Create new recipes and contribute to menu development.
7. Ensure use of standardized and contracted products in the kitchen.
8. Maintain current recipe files and enforce recipe consistency among staff.
9. Follow safe and appropriate procedures for receiving, storing, preparing, holding, cooking, and serving food, adhering to HACCP guidelines.
10. Comply with Bally’s sanitation and safety guidelines and conduct regular inspections.
11. Inspect and taste prepared foods daily to ensure quality and presentation.
12. Communicate any engineering or safety issues promptly to relevant parties.
13. Oversee cleanliness and maintenance of all food areas and kitchen equipment.
14. Participate in budgeting and planning, maintaining food and labor costs within budgeted levels.
15. Maintain appropriate staffing levels; hire, train, supervise, and develop kitchen staff.
16. Promote a positive work environment and serve as a role model.
17. Focus on training, coaching, and motivating employees to exceed guest expectations.
Additional Functions:
* Perform other duties as assigned.
Qualifications:
What’s in it for you:
* Competitive salary with annual performance reviews.
* Comprehensive health coverage (medical, dental, vision).
* 401(k) with company match.
* Access to perks and childcare discounts.
Target Starting Salary Range: $45,500
Please note this job description is not exhaustive and duties may change at any time.
Let Bally’s Bet on You – We look forward to meeting you!
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