Chef - De Cuisine

About Bally’s Corporation

Bally’s Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence.  Bally’s owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach.  It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally’s Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business.  

With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally’s also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas.

The Role:

The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members.

Responsibilities: 

• Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest’s expectations.
• Participates and conducts regular departmental and company meetings.
• Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged.
• Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor.
• Orders, inventories, and establishes pars to meet the businesses ever changing demands
• Recruits, manages, schedules, hires, trains, and develops the restaurants team members.
• Ensure direct reports receive constructive coaching sessions either formal or informal as needed.
• Create and update departmental policies and procedures to ensure effectiveness and relevance.
• Understands the quality of the food we serve directly impacts the property’s image with our existing guests and online.
• Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met.
• Ability to work on future goals while never letting the daily needs of the business faulter.
• Accurately track team members attendance, behaviors, and performance.
• Available and present at times of peak business and available to work all shifts.
• Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed.
• Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner.
• Other duties as assigned.       

Qualifications:

• 5 years of similar food and beverage experience, preferred.
• High School Diploma/GED, required
• Must be able to work Weekends, Nights, and Holidays
• Able to effectively communicate in English via verbal and written.

What’s in it for you: 

• Top industry pay
• Tuition Reimbursement
• 401k with company match
• Comprehensive health packages, including a free option for Full-time Team Members
• Paid Time Off

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities, and activities may change at any time with or without notice.