Job Description

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.