Sportsbar Pizza Cook

Margaritaville Resort Casino - Bossier City, La.; Bossier City (LA); On-site; USD 30,000 - 40,000; Full time

Job summary

Margaritaville Resort Casino - Bossier City, La. is seeking a Line Cook to develop and implement guest satisfaction standards. Responsibilities include food preparation, maintaining cleanliness, and interacting with guests.

The ideal candidate should have a high school diploma or GED, culinary education, and 2 years of experience in high-volume kitchens. Effective communication skills in English are required, and familiarity with sanitation practices is preferred.

Qualifications

• 2 years of previous high-volume line cooking experience and/or culinary degree.
• Employees must be able to speak, read, and write in English.
• Ability to read order tickets and comprehend simple instructions.

Responsibilities

• Implement guest satisfaction standards for all guests and fellow employees.
• Prepare food as directed by the Sous Chef.
• Maintain cleanliness of the work area and follow sanitation guidelines.
• Interact and entertain guests during service.

Skills

High-volume line cooking experience

Ability to work with brick oven

Knowledge of food handling techniques

Ability to read and understand recipes

Effective communication in English

Education

High School Diploma or GED

Culinary Degree

Job description

Responsibilities

• Develops and implements all Margaritaville Casino Resort Bossier City Guest Satisfaction Standards to all guests and all fellow employees.
• Must be entertaining and interact with guests when working on the line.
• 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 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 sauces, stocks, and pizza dough.
• Be aware of rotation and sanitation guidelines.
• Organizes and cleans coolers, storerooms, and freezers as necessary.
• Ability to grill items to specific temperatures.
• Must work on prep and “mise en place” items when not working on the line.
• Needs to understand the fundamentals of house‑made dough from proofing to finished product, rounding, etc.
• Ability to work a brick oven, stretch dough, top pizza, and cook pizza in oven.
• Ability to help fellow employees accomplish their goals when possible.
• Must attend all mandatory classes and meetings as scheduled.
• 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.

Qualifications

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.