Chef - Sous

Bally's Interactive; Baton Rouge (LA); On-site; USD 24,000 - 34,000; Full time

Job summary

Bally's Interactive in Baton Rouge, LA is seeking a hospitality professional to deliver high-quality service to guests and colleagues across shifts. You will help with menu forecasts, supervise staff to meet sanitation standards, and support menu development for buffets and events while maintaining attendance and confidentiality.

The role requires flexibility including late nights, weekends, and holidays, with duties spanning guest relations, staff coordination, and adherence to company

Qualifications

• Must be able to work a flexible schedule including late nights, weekends, and holidays.
• Experience in hospitality or food service preferred.
• Ability to maintain confidentiality and follow policy.

Responsibilities

• Provide consistent high-quality service to guests and team members.
• Build guest relations and create a welcoming atmosphere during each shift.
• Assist with menu forecasts and post for staff review.
• Oversee sanitation and nutrition practices to meet standards.
• Verify portion sizes and quality per department standards.
• Assign tasks and monitor completion within budget constraints.
• Assist Executive Chef with menu development for buffet, outlets, and events.
• Monitor staffing levels to ensure budget compliance.
• Handle escalated guest service issues discreetly.

Job description

ESSENTIAL FUNCTIONS:

• 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.