Hollywood Casino Aurora
Overview
The Banquet Sous Chef supports the Executive Banquet Chef in overseeing all culinary operations related to banquets and catered events. This role ensures high-quality food preparation, presentation, and service while maintaining kitchen efficiency, safety, and team morale. Responsibilities
Provide guidance and daily supervision to staff in the department. Support and administer operational goals and monitor performance and profit objectives. Adhere to scheduling and coordinate with management on scheduling concerns, with attention to guest satisfaction. Produce menu items as listed in each restaurant. Follow prep lists and ensure kitchens are stocked and ready for service. Support compliance with departmental budgets. Enthusiastically support, promote, and demonstrate superior customer service in accordance with department and company standards; ensure customer service standards are followed by all team members and address issues as they arise. Assist with cost-control methods and procedures by monitoring inventory and pars in each restaurant. Assist Executive Chef with administrative duties, such as tracking and maintaining attendance records. Maintain established quality assurance procedures to ensure acceptable health department and customer service standards. Ensure compliance with all regulatory requirements within area of responsibility and report potential issues to management. Maintain strict confidentiality in all departmental and company matters. Qualifications
Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience. Minimum of one year of supervisory experience required. Excellent verbal and written communication skills. Proficient in Microsoft applications (Excel, Word, and Outlook). Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Strong mathematical ability for unit conversions, rates, ratios, and percentages; ability to draw and interpret bar graphs. Ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Supervisory Responsibilities
This job may or may not have supervisory responsibilities. Responsible for staff development and training programs. Responsible for rewards and recognition programs to maximize employee engagement. Evaluates team members within the department and delivers constructive feedback on performance. Provides recommendations for staffing (including interviewing and hiring) and scheduling to meet business needs. Manages work procedures and expedites workflow. Provides recommendations for employee performance management (disciplining, coaching, and counseling). Compensation and Benefits
Starting salary: $61,500 to $65,000 annually, based on experience. The base salary is part of a competitive Total Rewards package that may include wellness programs, day-one medical coverage, 401(k) matching, and annual performance bonus; actual benefits vary by position. Paid time off accrues according to local policy and length of employment. Location and Employment Type
Location: St Charles, IL; several nearby Illinois locations listed Employment type: Full-time Job function: Management and Manufacturing Industries: Gambling Facilities and Casinos Equal Opportunity Employer Referral and job alert information are provided for candidate convenience and do not alter the job description.
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The Banquet Sous Chef supports the Executive Banquet Chef in overseeing all culinary operations related to banquets and catered events. This role ensures high-quality food preparation, presentation, and service while maintaining kitchen efficiency, safety, and team morale. Responsibilities
Provide guidance and daily supervision to staff in the department. Support and administer operational goals and monitor performance and profit objectives. Adhere to scheduling and coordinate with management on scheduling concerns, with attention to guest satisfaction. Produce menu items as listed in each restaurant. Follow prep lists and ensure kitchens are stocked and ready for service. Support compliance with departmental budgets. Enthusiastically support, promote, and demonstrate superior customer service in accordance with department and company standards; ensure customer service standards are followed by all team members and address issues as they arise. Assist with cost-control methods and procedures by monitoring inventory and pars in each restaurant. Assist Executive Chef with administrative duties, such as tracking and maintaining attendance records. Maintain established quality assurance procedures to ensure acceptable health department and customer service standards. Ensure compliance with all regulatory requirements within area of responsibility and report potential issues to management. Maintain strict confidentiality in all departmental and company matters. Qualifications
Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience. Minimum of one year of supervisory experience required. Excellent verbal and written communication skills. Proficient in Microsoft applications (Excel, Word, and Outlook). Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Strong mathematical ability for unit conversions, rates, ratios, and percentages; ability to draw and interpret bar graphs. Ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Supervisory Responsibilities
This job may or may not have supervisory responsibilities. Responsible for staff development and training programs. Responsible for rewards and recognition programs to maximize employee engagement. Evaluates team members within the department and delivers constructive feedback on performance. Provides recommendations for staffing (including interviewing and hiring) and scheduling to meet business needs. Manages work procedures and expedites workflow. Provides recommendations for employee performance management (disciplining, coaching, and counseling). Compensation and Benefits
Starting salary: $61,500 to $65,000 annually, based on experience. The base salary is part of a competitive Total Rewards package that may include wellness programs, day-one medical coverage, 401(k) matching, and annual performance bonus; actual benefits vary by position. Paid time off accrues according to local policy and length of employment. Location and Employment Type
Location: St Charles, IL; several nearby Illinois locations listed Employment type: Full-time Job function: Management and Manufacturing Industries: Gambling Facilities and Casinos Equal Opportunity Employer Referral and job alert information are provided for candidate convenience and do not alter the job description.
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