• 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.

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.