PIZZA COOK

ViziRecruiter,LLC.; Bossier City (LA); On-site; USD 30,000 - 40,000; Full time

Job summary

ViziRecruiter,LLC. is seeking a Line Cook in Bossier City, Louisiana, who will execute food production in accordance with our quality standards. Strong guest interaction and food handling skills are essential in this position.

The ideal candidate should possess a high school diploma or GED and have at least 2 years of experience in high-volume cooking. The role emphasizes a clean working environment and adherence to recipes, ensuring guest satisfaction at all times.

Qualifications

• 2 years of previous high-volume line cooking experience.
• Must be able to communicate effectively in English.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Prepare food according to standard recipes.
• Interact with guests to enhance their experience.
• Maintain cleanliness and organization in the kitchen.

Skills

Line cooking

Food handling

Guest interaction

Recipe adherence

Education

High School Diploma or GED

Culinary Degree

Job description

Introduction

Overview

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.

Responsibilities

• 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 utilize 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 ServSafe 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 working on 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.

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. A combination of experience or training will be considered.

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.