Stocker/Runner

Margaritaville Resort Casino•Bossier City, LA

20d

About The Position

The Stocker/Runner supports banquet and kitchen operations at Margaritaville Casino Resort Bossier City by maintaining food quality, cleanliness, sanitation, and orderly product storage. The role follows guest satisfaction standards and food-handling practices, checks deliveries for accuracy, and communicates shortages or products nearing the end of their shelf life to the appropriate chef. The employee follows directions from the Banquet Captain for function setup and breakdown and works flexible hours to meet banquet demands. Applicants need a high school diploma or GED and must be able to communicate in English, read order tickets and other work materials, perform basic calculations, and interpret written and verbal instructions. A combination of experience or training may be considered. A Sanitation Certificate or HACCP certification is preferred but not required.

Requirements

High school diploma or General Education Degree (GED).
Ability to speak, read, and write in English.
Ability to read order tickets, schedules, and memos and comprehend simple instructions and short correspondence.
Ability to present information effectively in one-on-one and small-group situations to guests and employees.
Ability to calculate figures, amounts, and percentages and apply them to practical situations.
Ability to interpret instructions in written, oral, diagram, or schedule form.
Ability to deal with problems involving a variety of concrete variables.
Ability to perform each essential duty satisfactorily; a combination of experience or training will be considered.

Nice To Haves

Sanitation Certificate or HACCP certification.

Responsibilities

Develop and implement Margaritaville Casino Resort Bossier City guest satisfaction standards with guests and fellow employees.
Attend departmental orientation before beginning work in the department.
Create a positive guest and employee experience by being friendly, helpful, and responsive.
Answer questions, take responsibility for obtaining answers, and anticipate problems.
Follow a clean-as-you-go work ethic and use proper food-handling practices, including plastic gloves and appropriate clean uniform items.
Conduct oneself professionally.
Communicate equipment-cleaning needs to Stewards.
Maintain Margaritaville Casino food quality specifications.
Maintain the cleanliness of the walk-in cooler, freezer, and dry storage.
Attend a Serv-Safe class if offered.
Follow product rotation and sanitation guidelines, including the First In, First Out method.
Follow the Banquet Captain's directions for banquet function setup and breakdown.
Work flexible hours as required by banquet demands.
Help fellow employees accomplish their goals when possible.
Check in warehouse products promptly, verify delivered items, and report shortages to the appropriate chef.
Identify products nearing the end of their shelf life and communicate with the Sous Chef so they can be used before becoming waste.
Understand the food danger zone and its importance in maintaining food cost.