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 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 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 InstructIons 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.�