Stocker Jobs

About The Position

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.