COOKS/UTILITY BUFFET

Boomtown Bossier City•Bossier City, LA

10d•Onsite

About The Position

This role is responsible for learning and being familiar with the facility’s room outlets, and for being able to answer general questions regarding the property. The cook will read food orders from computer printouts and prepare food items according to established menu plans and standard recipes to ensure consistency of products for guests. Responsibilities include washing, slicing, peeling, and/or cutting various foods, observing and testing foods to determine if they have been cooked sufficiently, and ensuring work procedures, quality standards, and menu specifications are executed according to established guidelines. The cook will also coordinate with and communicate orders to dining room staff, prepare all food items accurately in a timely manner, and complete all assigned prep items. Additionally, the role requires using and maintaining all assigned areas and equipment in a sanitary, safe, and effective manner, observing and enforcing Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness. The cook will attend company training programs, complete opening, closing, and other side duties as assigned, and communicate as needed with Lead Cook and Sous Chefs. All job functions must be performed in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and departmental standards, and strict confidentiality in all company matters must be maintained.

Requirements

High School Diploma or equivalent required.
Minimum one (1) year of experience as a line cook required.
Must have strong written and verbal communication skills; must be fluent and literate in English.
Ability to maintain a high level of confidentiality and professionalism.
Must have basic reading and math skills for recipes and measurements.
Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
Demonstrated understanding and knowledge of the application of sanitation procedures.

Nice To Haves

Degree in culinary arts or recognized apprenticeship preferred.

Responsibilities

Learning and being familiar with the facility’s room outlets, and answering general questions regarding the property.
Reading food orders from computer printouts, and preparing food items according to established menu plans.
Preparing all food items according to standard recipes and menu to ensure consistency of products to the guests.
Washing, slicing, peeling, and/or cutting various foods to prepare for cooking or serving.
Observing and testing foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Ensuring work procedures, quality standards, and menu specifications are executed according to established guidelines.
Coordinating with and communicating orders to dining room staff.
Preparing all food items accurately in a timely manner.
Completing all assigned prep items as written on prep sheet.
Using and maintaining all assigned areas and equipment in a sanitary, safe, and effective manner.
Observing and enforcing Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
Attending company training programs as scheduled.
Completing opening, closing, and other side duties as assigned by the supervisors.
Communicating as needed with Lead Cook and Sous Chefs.
Performing all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and departmental standards.
Maintaining strict confidentiality in all company matters.