- Responsible for learning and being familiar with the facility’s room outlets, and for being able to answer general questions regarding the property. - Reads food orders from computer printouts, and prepares food items, according to established menu plans. - Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests. - Washes, slices, peels, and/or cuts various foods to prepare for cooking or serving. - Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. - Ensures work procedures, quality standards, and menu specifications are executed according to established guidelines. - Coordinates with and communicates orders to dining room staff. - Prepares all food items accurately in a timely manner. - Completes all assigned prep items as written on prep sheet. - Uses and maintains all assigned areas and equipment in a sanitary, safe, and effective manner. - Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. - Attends company training programs as scheduled. - Completes opening, closing, and other side duties as assigned by the supervisors. - Communicates as needed with Lead Cook and Sous Chefs. - Performs all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. - Maintains strict confidentiality in all company matters.

- Adheres to all departmental and company policies and procedures regarding guest service standards. - Assists sick or injured patrons and team members; performs CPR as necessary. - Provides continuous patrol by foot and vehicle of the casino, hotel, and surrounding areas owned by the company as needed to address any suspicious activity or other concerns. - Escorts and transports funds for table fills, slots, and/or banks; provides security for kiosk add fills and money drops to include tables and slots; provides escorts in sensitive areas for all non-gaming team members (e.g., maintenance, repair companies, and/or cleaning personnel). - Responds to all disturbances and alarms to ensure a safe, secure, and comfortable environment for guests and team members. - Operates Security Dispatch as needed, including but not limited to dispatching officers, maintaining key control, and maintaining all logs required in the Dispatch Center. - Provides a superior guest experience through consistent, positive interactions; has the resiliency to deal with the difficult customer. - Assists leadership and prepares detailed reports on Security-related incidents that occur on company property. - Attends all departmental, company, and safety/first aid training classes as scheduled. - Performs all functions of Fire Safety Officer, including monitoring of surveillance equipment, alarms, video multiplexers, and intercom system according to established procedure. - Performs all other related and compatible duties as assigned. - Maintains strict confidentiality in all company matters.

- 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 sauté 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.

- 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. - 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. - Utilizes and uses any piece of kitchen equipment in work area in a safe and professional manner, maintaining the integrity of the equipment - 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 sauté items and create pan sauce. - Ability to help fellow employees accomplish their goals when possible - 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.

- 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. - Creates a positive guest employee experience. Smile. Be 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 sauté items and create pan sauce. - Ability to help fellow employees accomplish their goals when possible. - Ability to follow all recipes and plating pictures without deviation unless requested by the guest. - Portion control various items using scales and other dry and wet measuring techniques.

- 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. - Creates a positive guest employee experience. Smile. Be 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 sauté items and create pan sauce. - Ability to help fellow employees accomplish their goals when possible. - Ability to follow all recipes and plating pictures without deviation unless requested by the guest. - Portion control various items using scales and other dry and wet measuring techniques.

- 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. - Creates a positive guest employee experience. Smile. Be 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 sauté items and create pan sauce. - Ability to help fellow employees accomplish their goals when possible. - Ability to follow all recipes and plating pictures without deviation unless requested by the guest. - Portion control various items using scales and other dry and wet measuring techniques.

- Responsible for the safe and efficient operation of the Main Bank, including daily operation, maintenance, and protection of the Casino Bankroll. - Counts and verifies funs in the Main Bank and Marker Bank. - Receives and verifies currency, coin, tokes, and tickets to and from the service windows and front windows. - Prepares and releases impressed funds to cashier and revenue area. - Other duties as assigned.

- Performs daily cleaning projects as directed by supervisors. - Cleans all floor mats; sweeps and mops all kitchen floors to remove food, debris, and grease; cleans behind and under all equipment. - Maintains hood vent system and ovens. - Cleans and sanitizes all garbage cans. - Maintains adequate inventory of supplies needed to perform job function. - Responsible for proper storage of all equipment (e.g. china, glass, silver, cooking equipment, and utensils). - Ensures the cleanliness of all floors, walls, dishes, pots, etc. - Ensures “Wet Floor” signs and other markers are used. - Ensures kitchen workers have and use the proper equipment necessary for the job (e.g. gloves, goggles, cleaning solutions, etc.). - Ensures that all equipment functions properly; reports malfunctions promptly. - Assists kitchen utility personnel with duties when necessary as directed by supervisor. - Assists other outlets with cleaning projects or restocking supplies. - Assists in training kitchen workers in all aspects of safety. - Trains kitchen personnel on proper cleaning solution usage and safety applications. - Responsible for organization and proper storage of cleaning solutions and supplies. - Maintains the levels and standards of cleanliness and safety set by the company, the Health Department, and OSHA. - Performs all other related and compatible duties as assigned. - Maintains strict confidentiality in all company matters.

- Performs daily cleaning projects as directed by supervisors. - Cleans all floor mats; sweeps and mops all kitchen floors to remove food, debris, and grease; cleans behind and under all equipment. - Maintains hood vent system and ovens. - Cleans and sanitizes all garbage cans. - Maintains adequate inventory of supplies needed to perform job function. - Responsible for proper storage of all equipment (e.g. china, glass, silver, cooking equipment, and utensils). - Ensures the cleanliness of all floors, walls, dishes, pots, etc. - Ensures “Wet Floor” signs and other markers are used. - Ensures kitchen workers have and use the proper equipment necessary for the job (e.g. gloves, goggles, cleaning solutions, etc.). - Ensures that all equipment functions properly; reports malfunctions promptly. - Assists kitchen utility personnel with duties when necessary as directed by supervisor. - Assists other outlets with cleaning projects or restocking supplies. - Assists in training kitchen workers in all aspects of safety. - Trains kitchen personnel on proper cleaning solution usage and safety applications. - Responsible for organization and proper storage of cleaning solutions and supplies. - Maintains the levels and standards of cleanliness and safety set by the company, the Health Department, and OSHA. - Performs all other related and compatible duties as assigned. - Maintains strict confidentiality in all company matters.

- Performs daily cleaning projects as directed by supervisors. - Maintains cleanliness in all public areas of the Casino, guest and team member restrooms and team member restaurant as well as responds to guest requests while working on the Casino floor.- Works closely with the Captain of the Watch, and/or Supervisor on duty. - Follows the basic quality and cleanliness standards for Boomtown Casino & Hotel.- Maintains a positive attitude at all times, supporting the policies of Senior Management of the Casino as well as Senior Management of Boomtown Casino. (Continually)- Adhere to established department and property policies and procedures regarding guest service standards. (10%)- Clean restrooms, mirrors, sinks, counter tops, walls, cigarette urns, toilets/urinals and replace toilet tissue, soap, lotion and refills paper towel dispensers. (20%)- Empty trash bins and picks up loose papers from floors, sinks and counter tops as well as sweeps and mops floors. (10%)- Clean and polish all furniture, marble, brass, stainless stell, brass floor plates, and entrance door brass and kick door brass plates. (10%)- Cleans/dust all slot machines, which will include the facing, bases, and chairs of the slot machine. (5%)- Cleans and sweep around all pit tables as needed. (5%)- Clean all escalators and elevators, brass, lighting, walls, carpeting, and dust all Casino lighting and lampshades. (5%)- Know where all facilities in the Casino are. (5%)- Clean windows and window ledges where need as directed by EVS Supervisor. (5%)- Clean and sanitize all public telephones within the Casino areas. (5%)- This is a uniformed position, which requires that team member’s are in compliance with uniformed appearance standards while on duty. (10%)- Cleans and sanitizes all garbage cans. - Ensures “Wet Floor” signs and other markers are used. - Ensures that all equipment functions properly; reports malfunctions promptly. - Responsible for organization and proper storage of cleaning solutions and supplies. - Maintains the levels and standards of cleanliness and safety set by the company, the Health Department, and OSHA. - Performs all other related and compatible duties as assigned. - Maintains strict confidentiality in all company matters.

- Maintains a thorough working knowledge of laws, rules, and regulations of the Gaming Commission, as well as company policies, procedures, and controls. - Responsible for casino drop/count. - Other duties as assigned.

- Maintains a thorough working knowledge of laws, rules, and regulations of the Gaming Commission, as well as company policies, procedures, and controls. - Responsible for casino drop/count. - Other duties as assigned.

- Enters and prepares the room for cleaning. - Makes bed. - Dusts the room and furniture. - Replenishes guestroom and bath supplies. - Cleans the batHRoom. - Cleans the closet. - Vacuums the carpet. - Checks and secure the rooms. - Replenishes amenities according to the operational standards. - Delivers and retrieves items on loan to guests (e.g., iron and ironing boards). - Ensures security of guest rooms and privacy of guests. - Performs rotation cleaning duties (e.g., steam clean carpets, spring cleaning, super cleaning, etc.) as required.

- Retrieves supplies for Room Attendants and ensures that all supply carts are completely stocked with supplies, complimentary items, and linens prior to the start of cleaning rounds. - Hands out clean linens to all Room Attendants and assists with loading linens on supply carts. - Delivers supplies to Room Attendants during the day as needed. - Using a variety of cleaning agents, cleans all service areas such as vending machines, ice machines, and lobby ashtrays. - Takes soiled linens out to laundry area and delivers clean linens to supply room. - Takes all acquired trash out to trash dumpsters as needed. - Performs all other duties as assigned.

- Responsible for the proper execution of assigned duties. - Be knowledgeable of and adhere to all rules and regulations, policies, and procedures. - Provides protection for the casino and all employees and guests. - Responsible for overall protection of company assets. - Guards all transfers of monies and chips on the casino floor as well as the physical transportation of fills and credits. - interacts with guests and employees in a professional manner. - interacts with local law enforcement agencies. - Knowledge of the Casino Control Act and attendant regulations as well as Margaritaville Resort Casino internal controls, policies, and procedures. - Maintains a written log of incidents involving guests or employees and prepares additional detailed reports as required. - Administers first aid and assists injured guests and employees. - Ensures departmental compliance with federal, state, and local regulations, and with departmental and company policies and procedures. - Responsible for adherence to health, fire, and safety regulations; identifies potential safety hazards and reports such to the appropriate personnel. - Supports and maintains the Margaritaville Resort Casino courtesy guidelines. - Promotes outstanding guest relations. - Performs other duties as assigned.

- Demonstrates outstanding internal and external service in accordance with “Red Carpet Service” program guidelines. - Safeguards assets, guests, and team members. - Escorts gaming chips, tokens, cash, and other assets to the appropriate personnel. - Monitors guests for signs of intoxication, intervening as needed according to established practices. - Supervises the end of gaming day drop. - Oversees the counting of tokes. - Prepares Security reports in a timely manner and ensures accurateness and completeness. - Demonstrates and follows emergency procedures. - Assists the Maintenance department in an emergency condition. - Ensures no patron under the age of 21 boards casino. - Maintains First Aid/AED certification. - Responds to medical emergencies and completes illness/injury reports. - Attends departmental and company meetings as required.

- Demonstrates outstanding internal and external service in accordance with “Red Carpet Service” program guidelines. - Safeguards assets, guests, and team members. - Escorts gaming chips, tokens, cash, and other assets to the appropriate personnel. - Monitors guests for signs of intoxication, intervening as needed according to established practices. - Supervises the end of gaming day drop. - Oversees the counting of tokes. - Prepares Security reports in a timely manner and ensures accurateness and completeness. - Demonstrates and follows emergency procedures. - Assists the Maintenance department in an emergency condition. - Ensures no patron under the age of 21 boards casino. - Maintains First Aid/AED certification. - Responds to medical emergencies and completes illness/injury reports. - Attends departmental and company meetings as required.

- Deliver internal and external guest service in accordance with company service standards- Performs all duties in a polite, professional, and responsible manner, including but not limited to immediately alerting management of guests who are intoxicated, unruly or disruptive, as well as strictly enforcing the minimum age policy- Promoting casino events and programs- Resolving service problems according to procedures- Providing fast, friendly, professional beverage service to casino guests and beverage servers in accordance with company standards- Preparing and pouring drink orders with proper portions and ingredients according to recipe, communicating with servers, and presenting drinks to guests or servers as required- Slicing and pitting fruit as required- Operating and maintaining all equipment and utensils as required in accordance with established guidelines and safety procedures- Operating a cash register/POS System, ringing proper amount into the register, and giving the guest or server the correct change; accounting for all cash, charge, and complimentary sales according to established procedures; maintaining integrity of all financial controls and responsibilities.- Handles to-go orders- Maintaining a clean and stocked workstation in accordance with established health and safety guidelines- Performs all job functions in conjunction with the guidelines described in the department standard operating procedures manual- Other duties as assigned