Cook - Line Lead Best Odds

Why Ballys

Ballys Corporation is a global casinoentertainment company with a growing omnichannel presence currently owning and managing 15 casinos across 10 states a golf course in New York a horse racetrack in Colorado and having access to OSB licenses in 18 states. The recent acquisition of Aspers Casino in Newcastle UK further expands its international footprint and enhances its diverse entertainment offerings. It also owns Ballys Interactive International formerly Gamesys Group a leading global interactive gaming operator Bally Bet a firstinclass sports betting platform and Bally Casino a growing iCasino platform.

With 10600 employees the Companys casino operations include approximately 15300 slot machines 580 table games and 3800 hotel rooms. Ballys also has rights to developable land in Las Vegas post the closure of the Tropicana.

Upon completion of the announced merger with The Queen Casino & Entertainment Inc. (Queen) the above portfolio is expected to be supplemented with four additional casinos across three states one of which will be an additional state that expands Ballys jurisdiction of operations to include the state of Iowa. Queen will also add over 900 employees and operations that currently include approximately 2400 slot machines 50 table games and 150 hotel rooms to the Ballys portfolio. Ballys will also become the successor of Queens significant economic stake in a global lottery management and services business through its investment in Intralot S.A. (ATSE: INLOT).

The Role: Cook Line Lead Best Odds

Responsibilities:

• Reports to work on time as scheduled in proper uniform with nametag hat bow tie and apron and with a positive and cooperative attitude ready to serve the guests.
• Assists the Manager with the training of pantry cooks cashiers and counter attendants and with the preparation of:
• Weekly work schedules and daily break schedules for the staff.
• Daily food production schedule/prep list (conforming to cover forecast) and work assignments.
• Kitchen recipes preparation.
• Inventory and food requisition preparation to maintain par levels.
• Daily weekly and monthly cleaning and maintenance schedules and ensuring that all work is equally assigned to all staff.
• Setup and maintain a daily waste log.
• Knows all aspects of the food stations. Makes sure that the line is set up properly and is ready on time and all nametags are displayed properly and uniforms are clean and presentable.
• Works on the line or any other station as needed or as designated by the manager.
• Ensures that workstations are set up in accordance with the production checklist including all equipment and supplies. At the end of each shift/day ensures that all staff leave their work stations and leave the kitchen/restaurant clean and ready for the next shifts team members. Stocks and cleans all kitchen areas and keeps work areas clean and orderly.
• Sanitary work habits are very important. Maintain sanitation buckets with proper ratio of sanitizer solution and water. Works safely. Uses gloves for cutting. Stores prepared foods properly labelled and dated. Picks up dropped items and cleans after selves. Ensures that all staff members are doing the same.
• Always carries a calibrated thermometer to be able to check prepared food for proper and safe temperature. Checks frequently that the proper food temperatures are monitored on the line and in the kitchen for both the hot and cold foods. Maintains daily temperature logs.
• Obtains prior permission from supervisor before leaving the work area.
• Is held accountable for cash drawer and all variances.
• Signs in with supervisor who will assign side duties and service station.
• Completes side duties as directed. Checks station cleans and sets up table tops cleans chairs and sweeps the dining area and work area as necessary or assigned by your supervisor. Always clears dirty items from assigned tables and stacks them properly on tray or bus tubs. Disposes of garbage food waste and recyclable materials in the proper waste receptacles. Cleans and resets any departure table immediately with clean caddy and condiments to not keep guests waiting.
• Setsup the cash register and the designated work station. Obtains and distributes all requisitioned supplies and stocks and cleans all designated work areas.
• Handles the settlement of guest checks as either:
• Room Charge: verifies room number guests name and credit status.
• Credit Card: verifies guests signature on check against signature on credit card expiration date note charge approval code on proper credit card voucher. Obtains the guests signature the charge voucher and returns it to close the check and pay out any gratuity to the proper party.
• Cash: makes proper change and closes out the check.
• Approves properly completed cashier paperwork
• Always clears dirty items from work areas and stacks them properly in the dishwashing area. Washes rinses and sanitizes work area items and equipment. Disposes of garbage food waste and recyclable materials in the proper designated waste receptacles.
• Always keeps storage areas clean.
• Always follows the instructions of the supervisor. Works as a team. Cooperates with fellow employees: supervisor kitchen staff dishwashers and cashiers. Assists whenever needed. Refrains from arguing in front of guests. Obtains permission from supervisor before leaving work station (for breaks etc..
• Ensures that the line and kitchen is properly broken down at closing eliminating waste. Food items are either stored for reuse or discarded. Ensures that the kitchen is closed up everything put away and turned off and locked before leaving.
• Cleans and sanitizes any and all equipment before and after use and delegates cleaning to staff including the Slicers ovens refrigeration units etc. based on daily weekly or monthly cleaning schedules.
• Advises manager of any necessary equipment repairs and follows up that repairs be done in a timely manner.
• Provides exceptional customer service.
• Works safely following all established safety rules and regulations.
• Communicates effectively with coworkers supervisors and guests.
• Follows all relevant policies and procedures.

ADDITIONAL FUNCTIONS:

• May be required to participate in daily service operation.
• Performs other duties as assigned.

Qualifications:

• Prior line cooking experience of two years required. Prior supervisory experience of one year is helpful.
• Knowledge of basic cooking techniques preferred.
• Must possess high school diploma or GED or equivalent work experience
• Must possess good communication skills
• Must be able to work weekends holidays and nights as needed
• Must be able to successfully pass a background check and submit fingerprints
• Must present an overall professional appearance and report to work in appropriate attire
• Must be reliable able and willing to learn and follow instructions.
• Must be able to express ideas or make recommendations concerning job related issues
• Must be able to learn specific job duties and complete detailed work assignments and to maintain knowledge of basic concepts and techniques.
• Must be able to handle pressure during peak business periods.
• Must be able to perceive sizes shapes temperatures and textures; smell specific odors or aromas and determine flavor and quality of food.

Whats 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

Starting Hourly Rate: $18.00/hr

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.

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