LINE COOK

Margaritaville Resort Casino • Bossier City, LA

12d • Onsite

About The Position

This role is responsible for preparing all food items according to standard recipes and menu to ensure consistency of products for guests. The Line Cook will execute all food production as determined by the Sous Chef through production sheets. A strong emphasis is placed on a "clean as you go" work ethic and utilizing proper food handling techniques, including wearing appropriate personal protective equipment and maintaining a clean uniform. The position also contributes to a positive guest and employee experience by being helpful and friendly. The Line Cook will utilize various cooking techniques and demonstrate knowledge of kitchen equipment operation. Responsibilities include setting up and stocking the preparation station and kitchen, reading food orders from computer printouts, preparing food items according to menu plans, and communicating effectively with Lead Cooks and Sous Chefs.

Requirements

• High School Diploma or General Education Degree (GED)
• 2 years of previous high-volume line cooking experience and/or culinary degree.
• Ability to Multitask and problem Solve.
• Ability to stand, lift, bend, stoop, and throughout duration of shift.
• Excel both independently and as part of a team.
• Ability to perform tasks with accuracy, speed, and attention to detail.
• Ability to work at a fast pace in often crowded/noisy environment.

Responsibilities

• Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests.
• 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).
• Creates a positive guest employee experience. Smiles and is helpful and friendly.
• Knowledge of cooking techniques such as cutting, dicing, baking, roasting, braising, grilling, and a high level of skillet/sauté work.
• Knowledge of all kitchen equipment, including but not limited to adjusting thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, and steam kettles.
• Ensuring the preparation station and the kitchen are set up and stocked.
• Reads food orders from computer printouts, and prepares food items, according to established menu plans.
• Communicates as needed with Lead Cook and Sous Chefs.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED