SUMMARY: Daily preparation of menu items according to departmental specifications to ensure a consistent and quality product each and every time.
DUTIES / QUALITICATION 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.
Develop and implement all Margaritaville Casino Resort Bossier City Guest Satisfaction Standards to all guests and all fellow employees.
Attend departmental orientation prior to beginning work in the department.
Create a positive guest employee experience. Smile, be helpful and friendly.
Answer questions, take responsibility to get answers and anticipate our guests’ needs and problems.
Execution of all food production as determined by the Sous Chef through production sheets.
Practice a “clean as you go” work ethic and utilize proper food handling techniques; i.e., wearing plastic gloves, proper uniform, including hat and clean kitchen towels.
Prepare the proper amounts of food as requested by the Sous Chef.
Conduct self in a highly professional manner at all times.
Communicate with Stewards on all equipment cleaning needs.
Handle any special request made by the Sous Chef or external guest.
Maintain Margaritaville Casino’s food quality specifications as determined by the standard recipe.
Maintain 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.
Completed attendance of Serv-Safe class if offered
Cut, dice and chop various food products
Using recipes, create soups sauces and stocks
Be aware of rotation and sanitation guidelines
Organize and clean coolers, storerooms and freezers as necessary
Prepare 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 able
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
APPEARANCE AND GROOMING: All employees are required to follow the guidelines set by the Margaritaville Grooming and appearance Handbook. Departmental appearance standards may apply.
SUPERVISORY RESPONSIBILITIES: None
EDUCATION and/or EXPERIENCE: High School diploma or general education degree (GED); 2 year 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, percentages 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.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell.
The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to toxic or caustic chemicals. The noise level in the work environment is usually low to moderate. Employee may be exposed to extreme levels of heat or cold for short periods of time.
COMMENTS: Employee must be willing to work weekends, and Holidays when necessary. Employee must have reliable transportation to and from work.