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    Sous Chef - Dover, United States - Bally's Dover

    Bally's Dover
    Bally's Dover Dover, United States

    3 weeks ago

    Default job background
    Full time
    Description
    Major Focus

    Ensures that all kitchen employees produce a quality food product that is prepared in a timely manner and attractively presented in accordance with our standards

    Essential Functions

  • Maintains strong emphasis sanitation and cleanliness in all food preparation and storage areas, including walk-in boxes.
  • Responsible for developing recipe costs and procedures.
  • Maintains consistency in food quality:
  • Prepares standard recipes for all volume food items and trains employees to adhere to our standard recipes, assuring consistency.
  • Prepares standard plating instructions (photos of how each finished plate should look, with short instructional information) and require every kitchen employee to adhere to these standards.
  • Prepares standard purchasing specifications, together with the Chef Manager, for all volume and high priced food items, and at the time of the daily food delivery makes personal spot checks on the loading dock to verify that the deliveries conform to our purchasing standards.
  • Ensures that the kitchen is deep cleaned on a weekly basis.
  • During peak business hours, maintains a presence at the pass to ensure that the food coming out of the kitchen is of high quality and good presentation, conforming to plating standards. Ensures that orders are prepared in proper sequence.
  • Maintains food, labor and operational cost percentages based on the budget and by following these steps:
  • Avoids over production by gearing food prep to the weekly cover forecast and the respective popularity index percentage (new POS report)
  • Uses inventory sheets for daily orders.
  • Avoids production waste by regularly making employees aware of the high cost of volume food items; checks the trash cans in the prep areas. Requires employees to report food losses to the chef and keep a log of any food losses.
  • Controls high cost items like steaks, filet, etc. and compares usage to the daily tem sales summary. Controls access, keeps walk-ins locked and locks the kitchen after hours.
  • Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating
    the quality of fresh food and food product deliveries; maintaining general supplies; conducting daily, weekly and monthly inventories; establishing inventory levels, re-order points, storage requirements and cost control.
  • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.
  • Assists with budget preparation as directed.
  • Interviews, selects, hire, and retain superior employees.
  • Completes timely evaluations for subordinates.
  • Conducts formal and informal training for subordinates.
  • Conducts formal and informal coaching and counseling with subordinates.
  • Rewards and recognizes superior performers.
  • Ensures that employees work safely and follow all safety rules.

    Additional Functions

  • Performs other duties as assigned.

    Requirements/Education

  • High school diploma, GED.
  • Two years of supervisory experience in a Sous Chef capacity in a high volume, mid-priced restaurant required.
  • Must possess good math skills.
  • Must possess computer proficiency with Microsoft Office.
  • Must possess good oral and written communication skills.
  • Must possess good customer service and leadership skills.
  • Must be able to solve problems and deal with a variety of situations.
  • Must present an overall professional appearance.
  • Must be able to work weekends, holidays and nights as scheduled.
  • Must be able to successfully pass a background check.
  • Must be able to speak, read and write English.

    Organizational Relationships

    Accountable to: Chef Manager and Director of Food and Beverage Accountable for: Prep Cook, Pastry Cook, Pantry Cook, Line Cook, Lead Line Cook

    The Above Description Denotes Some Of The Specific Characteristics Which Are Necessary To Perform The Principal Functions Of The Job And Are Not Intended To Be A Description Of All The Work Requirements That May Be Inherent In The Position.

    Bally's Dover Is An Equal Opportunity Employer.

    Addendum To Job Description

    These are physical and mental requirements of the position as it is typically performed. Inability to meet one or more of these physical or mental requirements will not automatically disqualify a candidate or employee from the position. Upon request for a reasonable accommodation, the Company will review for reasonableness, depending on the requirement, the essential functions to which it relates, and the proposed accommodation.


    Physical Requirements

    X

    Seeing

    X

    Pull (100 pounds)

    X

    Bend


    X

    Color Perception

    Climb, Ascend/Descend (Stairs, Ladders)

    X

    Stoop /Kneel /Crouch


    X

    Hearing / Listening

    X

    Lift (50 pounds)

    X

    Taste


    X

    Clear Speech / Talking

    X

    Carry (50 pounds)

    X

    Smell


    X

    Touching

    Drive (local / long distance)

    Repetitive Motion


    X

    Dexterity /Hand

    Walk for Extended Periods

    Run


    X

    Dexterity /Fingers

    X

    Stand for Extended Periods

    X

    Reach (Above Shoulder)


    X

    Push (100 pounds)

    X

    Sit for Extended Periods

    Other:


    Mental / Reasoning Requirements

    X

    Reading – Simple

    X

    Writing – Simple

    Advanced Math Skills


    Reading – Complex

    Writing – Complex

    X

    Analysis / Comprehension


    Clerical

    X

    Basic Math Skills

    X

    Judgment / Decision Making


    Work Environment

    X

    Shift Work

    Outside

    Pressurized Equipment


    Works Alone

    X

    Extreme Heat

    X

    Moving Objects


    X

    Works with Others

    X

    Extreme Cold

    High Places


    X

    Verbal Contact with Others

    Extreme Noise

    X

    Fumes / Odors


    X

    Face-to-Face Contact

    Mechanical Equipment

    Hazardous Materials


    X

    Inside

    Electrical Equipment

    Dirt / Dust


    Disclaimer

    The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and/or skills required of all personnel so classified.

    Source: Hospitality Online

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