Cook III - Employee Dining Room

Why Bally's?

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.

Role:

To prepare hot food items according to their outlet's menu, recipe standards and customer request. To assure preparation and service is of the highest quality in a timely manner.

Responsibilities:

Knows menu items and recipes for each kitchen station worked, kitchen equipment, knife skills and policies and procedures.
Controls normal operation of assigned stations and ensure that their stations are kept sanitary.
Follows recipes accordingly.
Utilizes proper food handling techniques, following health and safety standards
Monitors and adhere time/temperatures and Servesafe guidelines.
Notifies Room Chef or Sous Chef of problems that arise.
Supervises, in the absence of Room Chef or Sous Chef, lower line level rockers.
Checks all food items on said stations to ensure superior flavor and consistency.
Ensures their work area is kept up to sanitation and safety guidelines set forth by the Hard Rock and state.
Senses urgency during peak times to ensure that guests receive consistent and superior food items.
Determines and produces according to par levels.
Possess the ability to work independently, and as part of the Hard Rock Culinary Team
Assists in the quality of food.
Maintains a professional appearance by ensuring your chef coat is buttoned all the way up and hats/beanies are being worn.
Works rapidly and accurately.
Utilizes proper food handling techniques following health and safety standards.
Ensures proper stocking of assigned station.
Assists chef in menu preparation, service and breakdown of function.
Possess own cutlery to perform job tasks assigned.
Works in public on live stations and maintains superior appearance standards.
Works steadily and accurately paying attention to detail.
Utilizes proper food handling techniques following health and safety standards.
Maintains a clean and organized work area.
Ensures a safe, clean and sanitary work environment.
Provides exceptional service.
Adheres to department and property policies and procedures.
Maintains knowledge of property information, including memorabilia.
Possess necessary tools (knives) to perform job duties.
Works multiple stations to cover breaks.
Unloads pallets and stocks groceries.
Maintains inventory organization in freezer, cooler, and dry storage.
Relocates/Stores Company assets in the event of a natural disaster.
Assists in providing on the job training to new hires.

Upholds the Mission Statement – We create authentic experiences that rock.
Represents Hard Rock Biloxi in the most positive manner with guests, co-workers, managers, and vendors.
Lives by the Hard Rock Values!
Performs other functions as necessary or as assigned.

Qualifications:

A. Knowledge: The level of education, experience, and training an individual must have at minimum to be considered qualified for the position.
B. Skills: Specific skills such as computer usage, communication, 10-key touch, etc.
C. Abilities: The physical components of the job and how the physical aspect is accomplished. Does the position require LIFTING 50 pounds, or does it require one to MOVE 50 pounds. Can the 50 pounds be moved using a dolly or cart? (Examples: climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, fingering, feeling, talking, hearing, tasting, smelling, color vision, etc.)

High school diploma or general education degree (GED).
Minimum four (4) years high volume cooking experience.
Ability to use all kitchen tools and equipment; must have good knife skills.
Comprehensive knowledge of food products.
Must have Serve Safe certification.
Must be capable of following directions; must possess good recall and memory.
Must be very detailed oriented.
Must have basic mathematical ski