Chef

Why Bally’s:
Welcome to Bally’s Chicago Casino, where our management team brings extensive and diverse expertise in development, construction, and hospitality management. We are dedicated to a focused vision, unwavering values, and bold long-term strategies, which have solidified our enduring reputation for reliability and professionalism in the industry. At Bally’s Chicago, we pride ourselves on our collaborative approach, ensuring the precise and efficient development and management of our unique food and beverage offerings, which allows us to deliver exceptional results consistently.
This is an exciting time to join Bally’s Chicago team as we forge forward with building our legendary and one-of-a-kind 1.8-billion-dollar project right on the historic Chicago River. Be a part of history!

The Role:
We are seeking a passionate and experienced Chef to lead our kitchen operations. As the Chef, you will be responsible for creating exceptional dining experiences, managing culinary venue budgets, leading a talented team, and ensuring the highest standards of food quality and safety. If you're ready to showcase your culinary expertise in a fast-paced environment, we'd love to hear from you!

Responsibilities:

Operations Management

• Plans, develops, and directs the culinary staff.
• Handles the more complex cooking assignments to ensure a high-quality product.
• Oversee the scheduling of staff, reviews kitchen operations and makes recommendations for improvements in the food production areas according to the latest trends and business levels.
• Responsible for staff selection training, supervision, coaching, evaluating, and delegating work assignments
• Establishes quality and taste standards for the food served. Conducts taste tests on food to ensure that quality standards are being met. Ensures the highest sanitation standards are met daily and on an ongoing basis.
• Recruits, interviews, hires, and promotes team members. This includes training, development, performance management, disciplinary actions, and terminations for all kitchen team members.
• Ensures that food and labor costs for assigned back-of-the-house venues are in line with the budget.
• Use indicators of systems and /or organizational performance to identify the functions that must be changed to achieve cost-effective, quality restaurant experiences for casino guests.
• Make recommendations to the F&B Manager and Director for necessary changes.
• Oversee the scheduling of staff, review kitchen operations, and make recommendations for improvements in the food production areas according to the latest trends and business levels.
• Establishes quality and taste standards for the food served. Conducts taste tests on food to ensure that quality standards are being met. Ensures sanitation standards are met in the assigned area of responsibility.
• Orders food product using approved purchasing software applications and maintains inventory control and rotation in accordance with established procedures.
• Monitor fluctuations and trends in business volumes to be used in short- and long-term forecasting.
• Completes all necessary paperwork (meal guides, food purchase orders, menu specs, etc.)
• Resolves team member complaints and concerns.
• Plans, develops and implements menus and menu items for restaurant operations.

People Experience - Service Excellence/Engagement/Culture

• Create an engaged and empowered team that drives results
• Work closely with the culinary team to create customized menus catering to the unique needs of each event.
• Maintain clear communication with clients/guests to confirm event details and address any special requests or concerns.
• Evaluate the success of events through guest feedback and performance analysis, implementing improvements where necessary.
• Perform all other duties and tasks assigned.
• Quality Compliance
• Reviews, develops, and implements a plan of correction for culinary and service concerns and/or deficiencies noted during quality assurance and state and city survey inspections.
• Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.
• Create an environment where your team members want to come to work, perform, and thrive, and where Bally's Chicago thrives.

Qualifications:

• Culinary degree from a Culinary College or a 2-year institute
• 3 or more years of experience as a chef in a full-service restaurant or hotel, and/or casino experience with multiple venues required.
• Expertise in fine dining.
• Banquet catering and buffet presentation, preferred.
• License/Certification:
• BASSET certification (Required)
• Food Handler Certification (Required)
• Must be 21 years of age or older
• Must be able to obtain and maintain a gaming license issued by the Illinois Gaming Board.
• Must be available to work flexible shifts, weekends, and holidays.

What’s in it for you:

• Competitive Salary with annual performance reviews
• Comprehensive health coverage plan that includes medical, dental, and vision
• 401(K)/ Company Match
• Access Perks and Childcare discounts
• Flexible Time Off
• $7 Daily Employee Parking

Target Salary Range: $70,000 - $80,000 per year DOE

If you are passionate about the hospitality industry and are eager to contribute to a dynamic and forward-thinking team, we invite you to join us at Bally’s Chicago. We offer a vibrant work environment where your professional growth and personal well-being are our priorities. Apply today and be part of a company that values innovation, integrity, and collaboration. Let's create exceptional experiences together!

Physical Demands & Work Environment:

• Frequently required to lift to a maximum of 50 pounds.
• Regularly required to see, hear, talk, bend, twist, stand, and walk; use hands to finger, handle, or feel; reach with hands and arms
• Able to interact with others while maintaining a positive and professional demeanor in a work environment that is frequently fast-paced and noisy.
• The work environment contains bright lights, loud noise, stressful situations.