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.