Chef - Sous

Bally's Baton Rouge; Baton Rouge (LA); On-site; USD 29,000 - 32,000; Full time

Job summary

Bally's Baton Rouge is seeking a capable Kitchen Supervisor to lead a high-volume kitchen and ensure guest satisfaction in a fast-paced casino environment. You will oversee staff, ensure sanitation standards, portion control, and collaborate with the Executive Chef on menu items for Buffet, outlets and special events.

This role requires flexible scheduling, including late nights, weekends and holidays, and requires standing, walking, and the ability to lift up to 100 pounds with assistance.

Qualifications

• Must have a high school diploma or GED.
• Minimum 3 years supervisory experience in a high-volume kitchen.
• Professional demeanor and strong guest service skills.
• Excellent teamwork and communication abilities.
• Gaming industry experience preferred.

Responsibilities

• Oversee staff to ensure compliance with sanitation and nutrition standards.
• Manage guest service issues and work with guests and team members.
• Assist Executive Chef with menu development for Buffet, outlets and special events.
• Monitor staffing levels and ensure budgetary compliance.
• Communicate important information to senior staff and other teams.

Skills

Guest service

Interpersonal skills

Written communication

Verbal communication

Teamwork

Professional demeanor

Education

High school diploma or GED

Tools

Supervisory experience in kitchen

Job description

• Ensure consistent high-quality service to all our team members and guests.
• Build guest relations throughout every shift by talking with guests, making them feel welcome and comfortable, and inviting them back.
• Establish menu forecasts based on expected guest counts and post for staff review.
• Oversee staff to ensure compliance with established sanitation and nutrition practices.
• Verify portion sizes and quality standards are in compliance with departmental standards.
• Assign work to team members and monitor for timely and proper completion to comply with budget requirements.
• Assist Executive Chef with development of menu items and recipes for Buffet, outlets and special events.
• Monitor staffing levels to ensure budgetary compliance.
• Manage escalated guest service issues appropriately and discreetly.
• Have knowledge of guest alcohol limitations and company policy and procedure regarding limitations.
• Communicates pertinent information to senior staff, surveillance, or other necessary team members that is important to the operation of the casino.
• Must be able to meet the attendance guidelines of the job and adhere to departmental and company policies.
• Ensure satisfaction to guests.
• Follow lawful directions from supervisors.
• Uphold the company’s non-disclosure and confidentiality policies and agreements.
• Interact well with others and be a positive influence on team member morale.

Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change

WORKING ENVIRONMENT & PHYSICAL EFFORTS:

• The hospitality industry is a 24 Hour 365-day operation.
• This position will primarily be indoors under controlled temperatures.
• Occasional exposure to outdoor climates
• Occasional: standing, walking
• Frequent: sitting, kneeling, reaching, pulling, pushing, and with repetitive movement of fingers, legs, arms, and hands, lifting and/or moving up to 100 pounds with assistance.
• Required to be able to taste and smell food items to ensure quality and flavor levels.
• Speech and Vision abilities are required.

Target Compensation Range:

• $21.10 per hour

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.

Qualifications

Experience

Preferred

Gaming industry experience is preferred

Must have a professional demeanor and presence with the ability to interact with guests and team members in the Company

Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills.

At least three years of supervisory experience in a high-volume kitchen is preferred.

A high school diploma or GED equivalent is required

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.