COOKS/UTILITY BUFFET

Margaritaville Resort Casino•Bossier City, LA

10d

About The Position

The Cooks/Utility Buffet prepares food items from computer-printed orders according to established menu plans and standard recipes, ensuring consistency and timely, accurate preparation. The role includes preparing ingredients, testing food for doneness, completing prep-sheet assignments, and following quality standards and menu specifications. The cook coordinates orders with dining room staff and communicates as needed with the Lead Cook and Sous Chefs. The position also requires maintaining assigned work areas and equipment in a sanitary, safe, and effective manner and enforcing food-handling, storage, temperature, and cleanliness requirements. The employee attends scheduled training, completes opening, closing, and other assigned side duties, follows the Standard Operating Procedures manual, maintains confidentiality, and learns facility outlets and general property information to answer guest questions.

Requirements

High school diploma or equivalent.
At least one year of experience as a line cook.
Strong written and verbal communication skills and fluency and literacy in English.
Ability to maintain confidentiality and professionalism.
Basic reading and math skills for recipes and measurements.
Ability to collaborate and communicate effectively with team members at all organizational levels.
Demonstrated ability to prepare a wide variety of food items to standard in a high-volume, fast-paced operation.
Demonstrated understanding and knowledge of sanitation procedures.

Nice To Haves

Degree in culinary arts or a recognized apprenticeship.

Responsibilities

Learn and become familiar with the facility’s room outlets and answer general questions about the property.
Read food orders from computer printouts and prepare items according to established menu plans.
Prepare food according to standard recipes and menus to ensure consistency.
Wash, slice, peel, and cut foods in preparation for cooking or serving.
Observe and test foods to determine whether they are sufficiently cooked.
Ensure work procedures, quality standards, and menu specifications follow established guidelines.
Coordinate with dining room staff and communicate orders.
Prepare food items accurately and in a timely manner.
Complete assigned prep items listed on the prep sheet.
Use and maintain assigned areas and equipment in a sanitary, safe, and effective manner.
Follow Health Department regulations for food handling, storage, steam-table temperatures, and cleanliness.
Attend company training programs as scheduled.
Complete opening, closing, and other side duties assigned by supervisors.
Communicate as needed with the Lead Cook and Sous Chefs.
Perform job functions according to the Standard Operating Procedures manual and company and departmental standards.
Maintain strict confidentiality in company matters.