• Develops and implements all Margaritaville Casino Resort Bossier City Guest Satisfaction Standards to all guests and all fellow employees.
• Must be entertaining and interact with guests when working on the line.
• Attends departmental orientation prior to beginning work in the department.
• Creates a positive guest employee experience. Smiles, and is 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 utilize 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 sauces, stocks, and pizza dough.
• Be aware of rotation and sanitation guidelines.
• Organizes and clean coolers, storerooms, and freezers as necessary.
• Ability to grill items to specific temperatures.
• Must work on prep and “mise en place” items when not working on the line.
• Needs to understand the fundamentals of house made dough from proofing to working on finished product, rounding, etc.
• Ability to work a brick oven, stretch dough, top pizza, and cook pizza in oven.
• Ability to help fellow employees accomplish their goals when possible.
• Must attend all mandatory classes and meetings as scheduled.
• Ability to follow all recipes and plating pictures without deviation unless requested by the guest.
• Portion controls various items using scales and other dry and wet measuring techniques.

QUALIFICATION REQUIREMENTS: To perform this job successfully, employees must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable employees with disabilities to perform the essential functions. A combination of experience or training will be considered.

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.