Jimmy's Line Cook

Margaritaville Resort Casino•Bossier City, LA

42d•Onsite

About The Position

This position is responsible for developing and implementing all Margaritaville Casino Resort Bossier City Guest Satisfaction Standards to all guests and all fellow employees. The Line Cook will attend departmental orientation prior to beginning work in the department. They will create a positive guest employee experience by being helpful and friendly, answering questions, taking responsibility to get answers, and anticipating guest needs and problems. The role involves the execution of all food production as determined by the Sous Chef through production sheets, practicing a “clean as you go” work ethic, and utilizing proper food handling techniques. The Line Cook will prepare the proper amounts of food as requested by the Sous Chef, conduct themselves in a highly professional manner, and communicate with Stewards on all equipment cleaning needs. They will handle any special requests made by the Sous Chef or external guest, maintain Margaritaville Casino’s food quality specifications, and maintain a waste-free department by controlling production and utilizing returned food. The position is responsible for the cleanliness of the immediate work area and the process walk-in cooler. Attendance of Serv-Safe class is required if offered. The role involves cutting, dicing, and chopping various food products, creating soups, sauces, and stocks using recipes, and being aware of rotation and sanitation guidelines. The Line Cook will organize and clean coolers, storerooms, and freezers as necessary, and prepare baked, grilled, heated, steamed, and fried items. Specific abilities include grilling items to specific temperatures, sautéing items and creating pan sauce, helping fellow employees, and following all recipes and plating pictures without deviation unless requested by the guest. Portion control of various items using scales and other dry and wet measuring techniques is also required.

Requirements

High School Diploma or General Education Degree (GED)
2 years of previous high-volume line cooking experience and/or culinary degree.
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.
Ability to calculate figures, amounts, and percentages and apply to practical situations.
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.

Nice To Haves

Culinary Degree
Sanitation Certificate

Responsibilities

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.