• 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. 
• FamIlIarIty wIth AsIan cuIsIne, to Include, VIetnamese, Szechuan, Cantonese, LaotIan, ThaI, and other AsIan InspIred cuIsIne. 
• Able to work In a Wok and a fast-paced a la carte kItchen envIronment. 
• 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 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 saut� Items and create pan sauce. 
• AbIlIty to help fellow employees accomplIsh theIr goals when possIble. 
• Attends 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.

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 and short correspondence.� 
• AbIlIty to effectIvely present InformatIon In one-on-one and small group sItuatIons to guests and other employees of the organIzatIon. 
• Preferable If candIdate Is able to speak VIetnamese or an AsIan language Is a plus.

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.�