Penn National Gaming, Inc.

Chef de Cuisine

Location US-LA-Bossier City
Job ID
2021-78749
Casino Property
Margaritaville Resort Casino
Position Type
Regular Full-Time
Category
Food & Beverage

Overview

 

Don’t just work. Work Happy.

 

A career in gaming? At Margaritaville Casino & Resort Bossier City, we think you'll enjoy an exciting industry, fast paced days and nights, diverse, enthusiastic co-workers, unlimited growth and support from one of the leaders in the industry.

An individual could be successful if they possess the following.

Your daily responsibilities include

Summary: Directly responsible for all food production pertaining to lunch (if applicable) and dinner service. Implement training and cross training of all cooks. Coordinate proper ordering, quality of food and correct sanitation procedures with Room Chefs or Sous Chef. Monitor scheduling of employees for both shifts and check daily and weekly forecasts. Execute daily specials and responsible for expediting tasks. At all times keeping the financial goals of the property in mind.

 

To perform this job successfully, an employee must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

  • Development and implement all Margaritaville Casino and Resort Standards to all guests and all fellow employees.
  • Complete all modules of the Margaritaville Casino Bossier City Quality Training.
  • Create a positive guest/employee experience. Smile, be helpful and friendly.
  • Answer questions, take responsibility to get answers and anticipate our guests’ needs and problems.
  • Check all food production daily to go along with forecasts and/or specialty menus being performed in Restaurant.
  • Monitor schedules to ensure proper staffing of line, monitor storeroom and butcher departments to maintain highest quality standards.
  • Coordinate with Director and Executive Chef on menu design, cost control, food costs, analyze P&L reports.
  • Direct all maintenance problems and write work orders for any equipment breakdowns, or preventative maintenance procedures.
  • Monitor all sanitation efforts, communicate with Executive Steward on any health or sanitation requirements.
  • Coach staff to participate in nightly specials to increase the creativity and share knowledge among all cast members.
  • Control all food requisitions from Storeroom to maintain costs and food production.
  • Coordinate proper communication between Line Staff and Dining Room Staff. Participate in kitchen, dining room meetings and respond to needs or requests.
  • Train and develop subordinate employees; coordinate effectively with subordinate, peers, and supervisors. Discipline subordinates according to Margaritaville Casino’s policies and procedures.
  • Demonstrate interdepartmental conduct representing the Culinary Department in a highly
  • professional manner.
  • Conduct any other related duties as assigned by the Executive Chef.
  • Communicate effectively with Margaritaville Casino Shreveport management, recognize employee needs, maintain a good relationship between co-workers within the department and interdepartmentally.
  • Communicate effectively promoting a positive work environment for all staff, culinary and other department. Must have problem solving skills, coaching, evaluating skills and counseling.
  • Ensure quality of food products, their handling, presentations within all stations of restaurant.
  • Demonstrate safe operation of all equipment, generate work orders as necessary. Communicate any and all equipment problems to Executive Chef or Director.
  • Train in safe handling of food, control of quality and portion control.

To be successful in this position it will require the following skill set

SUPERVISORY RESPONSIBILITIES: Supervision of Sous Chef, Kitchen Staff.

 

APPEARANCE & GROOMING: All employees are required to follow the guidelines set by the Margaritaville Grooming and Appearance Handbook and departmental standards.

 

EDUCATION and/or EXPERIENCE: High School diploma or equivalent. Two year culinary degree or ACF approved apprenticeship. Minimum 4-6 years in first quality restaurant/hotels. Some administrative skills, restaurant organization skills, strong technical cooking skills, and strong leadership and self-starter.

 

LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple 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 add, subtract, multiply, and divide. Ability to use whole numbers, fractions and percentages. Common kitchen formulas.

 

REASONING ABILITY: Ability to apply commonsense understanding to carry out written or oral instructions. Ability to deal with problems with variables.

 

CERTIFICATES, LICENSES, REGISTRATIONS: Serv Safe, Culinary Degree

 

 

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, walk, sit, and reach with hands and arms. The employee is occasionally required to use hands to finger, handle, or feel objects, tools, or controls and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and depth perception.

 

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to toxic or caustic chemicals. The noise level in the work environment is usually low to moderate. Extreme temperatures can be anticipated either hot or cold for short periods of time.

 

May be required to work a flexible schedule depending on Holidays, events or business demands.

Something to leave you with

Whether you prefer being at the center of it all or working behind the scenes, there’s a role for you at Penn National Gaming. We are a growing company but as big as we are, we still feel like family.  The areas of career opportunity with Penn are ideal for just about any skill set.  Our company wide commitment to making sure our guests smile as much as we do means you’ll enjoy a fun working environment anywhere within the organization.

 

Equal Opportunity Employer

 

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