The benefits were some of the best that you could find around anywhere and at little cost to employees. Favoritism was a big issue there and led to many problems and frustration. They never could seem to hire or promote the right people to higher positions.

I was lucky for a while because my position was kind of rare and was always operational and had available hours. Since I started there, I had seen many good, hard-working people come and go and lose their jobs over either something small or just being on the chopping block.

The third year was when they pretty much cleaned house and cycled in a new staff population. The first year was insane until every department started to get on the same page. They went through several GM's and other management in a short time. I was actually there to open with the casino back in 2008. I’ve never seen a management so dysfunctional and team members from different outlets calling the buffet “The Gulag” or “The Trenches” it’s more than dissatisfying and it’s the reason why FB department is having a MASSIVE turn over of employees from all outlets, and all different levels of cooks from 1’s to Sous Chefs. My best advice is to avoid food and beverage, make as much money if you can, and advance away from the casino as quickly as possible. Expect to be over worked, underpaid, no recognition, no comprehensive official training, and a HR that could care less, but you have somewhat decent benefits. You will be randomly put to another outlet with no notice and the expectation to do overtime and change your schedule the day of. If you want to work in one outlet of the casino, DONT. FB Management (sous chef/restaurant chefs) would rather have team members struggle and potentially get hurt with lack of training or supervision and if anyone does get hurt FB management (sous chefs/restaurant chefs) will blame the team member 100%. FB Management (sous chefs/restaurant chefs) like to have one on ones in the office and will belittle you without another person to witness. Second buffet management will advertise “Culinary Training Program” but in reality it is a packet of skills management has copy and pasted from multiple websites. Firstly there is a attendance point system, just like school.

Food & Beverage Department is treated like garbage.

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