What are the responsibilities and job description for the Sous Chef - Bally's position at Ballpark Village?
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 and/or 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 and/or 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 Qualifications
- A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred.
- 1-2 years’ experience of supervising and/or 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.
