Jimmy's Line Cook

ViziRecruiter,LLC.; Bossier City (LA); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Day-one medical coverage

401(k) matching

Annual performance bonus

Paid time off

Job summary

Margaritaville Casino Resort Bossier City is hiring a dedicated kitchen professional to support high-volume food production. You will follow Sous Chef directives, prepare soups, sauces, and stocks, and ensure strict sanitation and portion control across all stations.

The role requires English proficiency, basic math skills, and the ability to interpret instructions. Prior culinary experience or a culinary degree is preferred; sanitation certification is a plus.

Qualifications

• High School Diploma or GED is required. Two years of high-volume line cooking experience and/or a culinary degree.
• Employees must be able to speak, read, and write in English.
• Ability to calculate figures, amounts, and percentages and apply to practical situations.
• Ability to interpret a variety of instructions and handle problems with concrete variables.

Responsibilities

• Develops and implements Margaritaville Casino Resort Bossier City Guest Satisfaction Standards for guests and employees.
• Attends departmental orientation prior to starting in the department.
• Creates a positive guest and employee experience; be helpful and friendly.
• Answer questions, take responsibility to get answers, anticipate guests’ needs and problems.
• Execute all food production as directed by the Sous Chef using production sheets.
• Maintain clean as you go workflow and proper food handling techniques (gloves, uniform, hat, towels).
• Prepare proper amounts of food as requested by the Sous Chef.
• Operate professionally at all times; communicate with Stewards on cleaning needs.
• Handle special requests from the Sous Chef or external guests.
• Maintain Margaritaville Casino’s food quality as per standard recipes.
• Control waste by efficient production and using returned food.
• Ensure cleanliness of work area and walk-in cooler.
• Complete Serv-Safe class if offered.
• Cut, dice, and chop various food items; prepare soups, sauces, and stocks.

Skills

English language proficiency

Mathematical skills

Reasoning ability

Education

High School Diploma or GED

2 years high-volume line cooking experience

Culinary degree

Sanitation certificate (preferred)

Job description

Introduction

...

Overview

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being.Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—mayvaryby position.Paid time off is earned according to the local policy and increases with the length of employment.

Click HERE to discover how we empower team members to grow, thrive, and advance in their careers.

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.

Requirements

EDUCATION and/or EXPERIENCE:

• High School Diploma or General Education Degree (GED); 2 years of previous high-volume line cooking 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:

• Culinary Degree, Sanitation Certificate preferred but not required.