WE LOVE OUR WORK.
- Develops and implements all Margaritaville Casino Resort Bossier City Guest Satisfaction Standards to all guests and all fellow employees.
- Attends departmental orientation prior to beginning work in the department.
- Creates a positive guest employee experience. Smile. Be helpful and friendly.
- Answers questions, takes responsibility to get answers, and anticipates our guests’ needs and problems.
- Execution of all food production as determined by the Sous Chef through production sheets.
- Practices a “clean as you go” work ethic and utilizes proper food handling techniques (i.e., wearing plastic gloves and proper uniform, including hat and clean kitchen towels).
- Prepares the proper amounts of food as requested by the Sous Chef.
- Conducts self in a highly professional manner at all times.
- Communicates with Stewards on all equipment cleaning needs.
- Handles any special request made by the Sous Chef or external guest.
- Maintains Margaritaville Casino’s food quality specifications as determined by the standard recipe.
- Maintains a waste-free department by controlling production and utilizing returned food.
- Responsible for the cleanliness of immediate work area and the process walk-in cooler.
- Completes attendance of Serv-Safe class if offered.
- Cuts, dices, and chops various food products.
- Using recipes, creates soups, sauces, and stocks.
- Be aware of rotation and sanitation guidelines.
- Organizes and cleans coolers, storerooms, and freezers as necessary.
- Prepares baked, grilled, heated, steamed, and fried items.
- Ability to grill items to specific temperatures.
- Ability to sauté items and create pan sauce.
- Ability to help fellow employees accomplish their goals when possible.
- Ability to follow all recipes and plating pictures without deviation unless requested by the guest.
- Portion control various items using scales and other dry and wet measuring techniques.
BRING US YOUR BEST.
EDUCATION and/or EXPERIENCE:
- High School Diploma or General Education Degree (GED); 2 years of previous high-volume line cooking experience and/or culinary degree.
LANGUAGE SKILLS:
- Employees must be able to speak, read, and write in English. Employee will read order tickets, schedules, and memos.
- Ability to read and comprehend simple instructions, short correspondence.
- Ability to effectively present information in one-on-one and small group situations to guests and other employees of the organization.
MATHEMATICAL SKILLS:
- Ability to calculate figures, amounts, and percentages and apply to practical situations.
REASONING ABILITY:
- Ability to interpret a variety of instruction furnished in written, oral, diagram, or schedule form.
- Able to deal with problems with a variety of concrete variables.
CERTIFICATES, LICENSES, REGISTRATIONS:
- Culinary Degree, Sanitation Certificate preferred but not required.
