Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Night Shifts
Benefits
top industry pay
Tuition Reimbursement
401K with company match
Comprehensive health packages
Paid Time Off
Job Description
Bally's Corporation (NYSE: BALY) is a prominent global casino-entertainment company known for its expansive portfolio and omni-channel presence. The company operates 19 casinos across 11 states in the United States, alongside a golf course in New York and a horse racetrack in Colorado. Bally's also holds Online Sports Betting (OSB) licenses in 13 North American jurisdictions, broadening its footprint across the interactive gaming industry. Its strategic acquisition of Aspers Casino in Newcastle, UK marks a significant expansion into the international gaming market. The corporation manages notable platforms such as Bally Bet—a leading sports betting platform, Bally Casino—a swiftly growing online casino, and Bally’s Interactive International division, formerly known as Gamesys Group, which serves as a global leader in interactive gaming. Bally’s further commands a considerable economic interest in Intralot S.A. (ATSE: INLOT), a renowned international lottery management and services provider.
Employing approximately 11,500 people, Bally’s casino operations include an extensive inventory of around 17,700 slot machines and 630 table games spread across its properties, complemented by nearly 3,950 hotel rooms. Additionally, Bally’s controls substantial developable land in Las Vegas, specifically at the site of the former Tropicana Las Vegas, positioning itself for future growth opportunities within the hospitality and gaming sectors.
The Role: Chef De Cuisine
The Chef De Cuisine at Bally’s Corporation is a pivotal culinary leadership position charged with upholding the highest standards in food quality and customer service within the company's restaurant properties. The role demands a blend of culinary expertise, exceptional leadership skills, and a customer-centric approach, emphasizing kindness, courtesy, and professionalism in all interactions. The Chef De Cuisine will oversee the full spectrum of the restaurant’s culinary program, including team management, facility upkeep, and ensuring the consistent delivery of outstanding food products.
This leadership role requires strict adherence to company policies and procedures, local and state laws, and internal controls established by Bally’s. Emphasizing health and safety, the Chef De Cuisine commits to maintaining a clean, safe environment for both patrons and team members. This position also involves active participation in strategic cost management, including managing the Profit and Loss (P&L) statement related to costs of sales, supplies, and labor.
The ideal candidate will be responsible for recruiting, training, and developing a strong culinary team and fostering a culture of service excellence. They will conduct informative pre-shift meetings to ensure the team is knowledgeable and motivated, uphold sanitation and food safety standards, and maintain all kitchen equipment in optimal condition. The Chef De Cuisine is expected to lead by example, work collaboratively with other managers and chefs, and remain highly visible during peak business hours to ensure seamless daily operations. This role also embraces ongoing professional development and continuous improvement to meet the evolving demands of the hospitality and gaming industry.
Employing approximately 11,500 people, Bally’s casino operations include an extensive inventory of around 17,700 slot machines and 630 table games spread across its properties, complemented by nearly 3,950 hotel rooms. Additionally, Bally’s controls substantial developable land in Las Vegas, specifically at the site of the former Tropicana Las Vegas, positioning itself for future growth opportunities within the hospitality and gaming sectors.
The Role: Chef De Cuisine
The Chef De Cuisine at Bally’s Corporation is a pivotal culinary leadership position charged with upholding the highest standards in food quality and customer service within the company's restaurant properties. The role demands a blend of culinary expertise, exceptional leadership skills, and a customer-centric approach, emphasizing kindness, courtesy, and professionalism in all interactions. The Chef De Cuisine will oversee the full spectrum of the restaurant’s culinary program, including team management, facility upkeep, and ensuring the consistent delivery of outstanding food products.
This leadership role requires strict adherence to company policies and procedures, local and state laws, and internal controls established by Bally’s. Emphasizing health and safety, the Chef De Cuisine commits to maintaining a clean, safe environment for both patrons and team members. This position also involves active participation in strategic cost management, including managing the Profit and Loss (P&L) statement related to costs of sales, supplies, and labor.
The ideal candidate will be responsible for recruiting, training, and developing a strong culinary team and fostering a culture of service excellence. They will conduct informative pre-shift meetings to ensure the team is knowledgeable and motivated, uphold sanitation and food safety standards, and maintain all kitchen equipment in optimal condition. The Chef De Cuisine is expected to lead by example, work collaboratively with other managers and chefs, and remain highly visible during peak business hours to ensure seamless daily operations. This role also embraces ongoing professional development and continuous improvement to meet the evolving demands of the hospitality and gaming industry.
Job Requirements
- High School Diploma/GED
- 5 years of similar food and beverage experience preferred
- Must be able to work weekends, nights, and holidays
- Able to effectively communicate in English via verbal and written
- Able to work all shifts including peak business hours
Job Qualifications
- 5 years of similar food and beverage experience, preferred
- High School Diploma/GED, required
- Must be able to work weekends, nights, and holidays
- Able to effectively communicate in English via verbal and written
Job Duties
- Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest’s expectations
- Participates and conducts regular departmental and company meetings
- Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged
- Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor
- Orders, inventories, and establishes pars to meet the business’s ever-changing demands
- Recruits, manages, schedules, hires, trains, and develops the restaurant’s team members
- Ensure direct reports receive constructive coaching sessions either formal or informal as needed
- Create and update departmental policies and procedures to ensure effectiveness and relevance
- Understands the quality of the food we serve directly impacts the property’s image with our existing guests and online
- Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met
- Ability to work on future goals while never letting the daily needs of the business falter
- Accurately track team members attendance, behaviors, and performance
- Available and present at times of peak business and available to work all shifts
- Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed
- Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner
- Other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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