Prep Cook

- 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. Smiles and is 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. - Utilizes and uses any piece of kitchen equipment in work area in a safe and professional manner maintaining the integrity of the equipment. - Maintains Margaritaville Casinos 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. - Uses recipes. - Be aware of rotation and sanitation guidelines. - Organizes and cleans coolers storerooms and freezers as necessary. - 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 controls various items using scales and other dry and wet measuring techniques.

QUALiFiCATiON REQUiREMENTS: To perform this job successfully employees must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable employees with disabilities to perform the essential functions. EDUCATiON and/or EXPERiENCE: - High School Diploma or General Education Degree (GED); six months of culinary experience and/or culinary degree. LANGUAGE SKiLLS: - 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. MATHEMATiCAL SKiLLS: - Ability to calculate figures amounts and percentages and apply to practical situations. REASONiNG ABiLiTY: - 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. CERTiFiCATES LiCENSES REGiSTRATiONS: - Sanitation Certificate preferred but not required.