A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
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.
