Bamboo Line Cook

WE LOVE OUR WORK.

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. FamIlIarIty wIth AsIan cuIsIne, to Include, VIetnamese, Szechuan, Cantonese, LaotIan, ThaI, and other AsIan InspIred cuIsIne. Able to work In a Wok and a fast-paced a la carte kItchen envIronment. 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 or external guest. 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. 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 saut Items and create pan sauce. AbIlIty to help fellow employees accomplIsh theIr goals when possIble. Attends 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.

BRING US YOUR BEST.

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 InstructIon and short correspondence. AbIlIty to effectIvely present InformatIon In one-on-one and small group sItuatIons to guests and other employees of the organIzatIon. Preferable If candIdate Is able to speak VIetnamese or an AsIan language Is a plus. 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.