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Lead Line Cook - Just Breakfast

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Essential Functions
  • 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.
  • Set-up 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 shift’s 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.
  • Sets-up 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, guest’s name and credit status.
  • Credit Card: verifies guest’s signature on check against signature on credit card, expiration date, note charge, approval code on proper credit card voucher. Obtains the guest’s 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 co-workers, 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.
  • 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.
Organizational Relationships

Accountable to: Supervisor – Room Service

Accountable for: Counter Attendants

Pantry Cooks

The Above Description Denotes Some Of The Specific Characteristics Which Are Necessary To Perform The Principal Functions Of The Job And Are Not Intended To Be A Description Of All The Work Requirements That May Be Inherent In The Position.
Bally’s Dover Is An Equal Opportunity Employer.

Addendum to Job Description

These are physical and mental requirements of the position as it is typically performed. Inability to meet one or more of these physical or mental requirements will not automatically disqualify a candidate or employee from the position. Upon request for a reasonable accommodation, the Company will review for reasonableness, depending on the requirement, the essential functions to which it relates, and the proposed accommodation.

Physical Requirements




Pull (25 pounds)




Color Perception

Climb, Ascend/Descend (Stairs, Ladders)


Stoop /Kneel /Crouch


Hearing / Listening


Lift (25 pounds)




Clear Speech / Talking


Carry (25 pounds)




Drive (local / long distance)

Repetitive Motion


Dexterity /Hand

Walk for Extended Periods



Dexterity /Fingers


Stand for Extended Periods

Reach (Above Shoulder)


Push ( 25 pounds)


Sit for Extended Periods


Mental / Reasoning Requirements


Reading – Simple


Writing – Simple

Advanced Math Skills

Reading – Complex

Writing – Complex

Analysis / Comprehension



Basic Math Skills

Judgment / Decision Making

Work Environment


Shift Work


Pressurized Equipment

Works Alone


Extreme Heat

Moving Objects


Works with Others

Extreme Cold

High Places


Verbal Contact with Others

Extreme Noise

Fumes / Odors


Face-to-Face Contact

Mechanical Equipment

Hazardous Materials



Electrical Equipment

Dirt / Dust


The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and/or skills required of all personnel so classified.

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Bally’s Dover

1131 North DuPont Highway

Dover, DE 19901

500 Room Hotel Casino
Managed By Bally’s Corporation

Bally’s Dover

Bally’s Dover is a unique Four Diamond casino hotel conveniently located in the heart of the Mid-Atlantic region. Our smoke-free casino features 33 table games such as Craps, Mini Baccarat Macau Style with Dragon Bonus, Blackjack, Roulette, Emperor's Challenge Pai Gow Poker, High Card Flush, 3 Card Poker with 6 card bonus bet, Player's Edge 21+3, Heads Up Hold'Em, and Cajun Stud. Players also enjoy 2,200 slot machines, including progressives and penny machines all the way up to $100 slots.

Our luxurious AAA-rated Four Diamond casino hotel is the largest in Delaware with 500 well-appointed guest rooms and suites. The stunning Rollins Center® ballroom and well-equipped breakout rooms accommodate conventions, corporate meetings, banquets, weddings and celebrations of many kinds.

Bally's Dover Casino Resort offers a wide variety of dining options from New York-style deli to a gourmet steak and seafood restaurant.  Casual dining includes family-style Italian, specialty seafood, station-style buffet, two gourmet coffee and pastry shops and more. Food & beverage venues include Gr8 Burgers, Jerry Longo's Meatballs & Martinis, Macau Kitchen Express, The Royal Prime, Sugar Factory, Sweet Perks Too and the Winner's Circle Restaurant.

Toppers Spa/Salon offers exquisite spa treatments and salon services in a tranquil setting.  Our shops include Godiva, Swarovski, The Colonnade Marketplace and Fashions of The Colonnade featuring trendy and classic designer apparel and accessories.

World-class sports action awaits with live harness racing from November to April with a liberal purse structure to attract the best horses and drivers from Delaware, Maryland, Pennsylvania, New Jersey, New York, Ohio and Canada.

Guests can wager on harness and thoroughbred horse racing from across the country, 363 days a year in our Race & Sports Book, in addition to professional football sports betting. Our casino hotel adjoins Dover International Speedway®, which hosts two thrilling NASCAR® race weekends each year.

We feature some of the best live entertainment in our region as well as live boxing events.

Bally’s Corporation is a global casino and interactive entertainment company, headquartered in Providence Rhode Island, with a growing omni-channel presence. It currently owns and manages 16 casinos across 10 states, a golf course in New York, a horse racetrack in Colorado, and has access to OSB licenses in 18 states. It also owns Bally's Interactive International, formerly Gamesys Group, a leading, global, online gaming operator, Bally Bet, a first-in-class sports betting platform, and Bally Casino, a growing iCasino platform.

The Bally’s (North America) Interactive family includes upstarts, legends, sharks, and even a primate or two. Bally’s digital division is a portfolio of top disruptor brands in sports betting, iGaming, free-to-play gaming, and poker. Bally’s (International Interactive) has been recognized as the most successful multi-brand casino and bingo operator in the world with brands that cater to audiences all across the globe.

With 9,900 employees, the Company's casino operations include approximately 15,000 slot machines, 550 table games and 3,900 hotel rooms. Upon completing the construction of a permanent casino facility in Chicago, IL, and a land-based casino near the Nittany Mall in State College, PA, Bally's will own and/or manage 17 casinos across 11 states. Bally’s also has rights to developable land in Las Vegas post the closure of the Tropicana. Its shares trade on the New York Stock Exchange under the ticker symbol "BALY".