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. • 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. 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 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.�