Banquet Chef

Ballys Hotel & Casino • Stateline, NV

307d

About The Position

Bally's Corporation 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., 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 Banquet Chef assists in the coordination of activities for kitchen staff and assist cooks and other kitchen workers in preparing and cooking foods to ensure an efficient and profitable food service.

Requirements

• High school diploma or equivalent required.
• Two related experience and/or training; or equivalent combination of education and experience in a large hotel, restaurant or casino required.
• Full knowledge of pantry, pastry and butchering.
• Must be able to effectively communicate in English to guests and other employees.
• Ability to write reports, business correspondences and procedural manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and employees.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Must be able to operate Point-of-Sale system accurately.

Responsibilities

• Assists in planning the menus, and/or daily/weekly specials.
• Assists with the monitoring of, and utilization of, food surpluses and leftovers.
• Estimates food consumption and advises on the volume of requisitions for foodstuffs and kitchen supplies.
• Analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Prepares special dishes and develops recipes.
• Familiarizes newly hired Cooks with practices of kitchen.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Monitors department budget and payroll.
• Oversees the execution of established Policies and Procedures.

Benefits

• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: High school or GED