Cook Paradise Pier

Position: Line Cook

Job Summary:

Responsible for preparing, cooking and presenting food according to Resort and Brand

Standards and expectations while maintaining a safe, clean and sanitary area. Assigned to

a specific venue or Room Service, Catering, Banquets, Special Events of the

Resort. or other assigned venues, including internal and external guest services, training,

profit and loss responsibility. Responsible for ensuring a strong focus on Guest

satisfaction. Responsible and ensures proper plate presentation in all and

strict adherence to all product specifications and recipe guidelines. May develop

Cooks and other back of the house team members. Ensures a strong focus on, cost controls

and Venue Operations to attain hospitality objectives while consistently maintaining the

highest standards of quality food, beverage, service, cleanliness, and sanitation. Responsible for

the preparation and maintenance of high scores on all health related inspections. Must be able

to execute Room Service and or banquets from assigned venue(s). The Line Cook

performs all aspects of assigned venue(s) in alignment with the vision and direction of the

Company and Brand requirements, and local, state and national regulations. Works as a

liaison with the Hotel and any outside 3rd party housekeeping or cleaning service. In some

circumstances, the Line Cook may also be assigned responsibility of other specific

Food & Beverage areas of the Resort. Adheres to department budget. May attends

periodic meetings and training sessions. Welcomes and greets arriving and departing

guests when able. Proactively provides our guests with personal service and attention that

exceeds their expectations. Accountable for maintaining high service and quality standards

according to brand standards, including Quality Assurance Inspections and Guest

Satisfaction Surveys.

Job Duties: Daily Operations

• Ensures all productivity and quality standards, plate presentations and adherence to product specifications and recipe guidelines are maintained according to Resort and Brand Standards.
• Constant execution of Margaritaville Resort - Biloxi standards and policies.
• Provide friendly, courteous service to all Guests in a manner that guarantees they intend to return and make Margaritaville Resort Biloxi their entertainment and food choice on the Gulf Coast.
• Smile at all Guests you encounter.
• Ensure every item is prepared according to specifications and Guest requests.
• Coordinate food orders to ensure timely and efficient delivery to every table.
• Remove gloves and aprons before entering the front of the house.
• Notify a Supervisor or Manager of any Guest complaints.
• Handle product properly according to safe food handling procedures at all times.
• Follow proper hand washing methods.
• Keep food out of the Temperature Danger Zone.
• Adhere to Critical Temperatures for items.
• Receive, rotate, label, and store product according to FIFO.
• Avoid cross-contamination.
• Adhere to standards of handling and holding food products.
• Utilize tools properly.
• Use knives, scales, thermometers properly.
• Use appropriate colored cutting boards.
• Use appropriate measuring tools.
• Read and follow all recipes.
• Accurately record waste.
• Prioritize and complete all assigned station task, sidework, and station set up for maximum productively and efficiency.
• Complete all opening, running, and closing duties.
• Ensure all materials and supplies are available.
• Maintain a clean appearance and work station and assist in overall kitchen cleanliness.
• Keep station stocked throughout and after shift, efficiently break down work station at the end of the shift.
• Cross-train on all Line, Prep, and Dish stations and assists those co-workers when needed.
• Ask for help whenever it is needed.
• Assist management in training new Staff Members within department when applicable.
• Ensure a harassment-free environment through proper personal conduct.
• Use respectful language with Guests, Team Members, Supervisors and Managers at all times.
• Respond appropriately in emergency situations to avoid danger to self, Team Members, and Guests; remain calm at all times.
• Notify Manager/Supervisor of low inventory.
• Understand, comply with, and enforce all company policies and procedures.
• Understand and utilize all safety and sanitation practices as defined in the safety program; report any accidents.

• Demonstrates commitment to Company goals through work ethic, integrity and respect for the Company and team members.
• Unites Team Members in a common commitment to achieve and exceed these goals.
• Works closely with management throughout the Company.
• Ensure a high standard of service efficiency, sanitation, and training.
• Understand, comply with, and enforce:
• All Company policies, procedures, and operating standards.
• All federal/state/local laws and ordinances.
• Report inventory levels to ensure we have the proper product levels on peak business times while avoiding any spoilage or theft, assist as needed with inventory, purchasing, receiving, and storage of Company-specified products.
• Responsible for the protection Company Assets.
• Perform daily walk troughs of the Line to assure proper functionality of the Culinary Operation including inventory and equipment to determine daily production and operation efficiency.
• Impresses guests with quality and timely service in a pleasant and friendly manner.
• Accountable for maintaining high service and quality standards according to brand standards, including Quality Assurance Inspections and Guest Satisfaction Surveys.
• Identifies potential obstacles to exemplary service. Uses available tools and knowledge to implement ideas to maximize guest satisfaction scores.
• May participates in monthly Safety Committee Meetings.
• Must have sufficient computer skills that will allow him or her to be able to use, in a proficient manner, all Company-issued software programs implemented at the Resort.
• Communicates and establish rapport with Guests.
• Have strong knowledge of the Resort and its services, and local attractions.
• Adhere to responsible alcohol service established by company policy.
• Other duties as required or assigned.

Qualities of Candidates

• Strong customer service background.
• Ability to use calming interpersonal skills to solve conflict as necessary.
• Uses oral communication to listen and get clarification and responds to all requests in the best tone.
• Exercises clear and informative written communications; edits for spelling and grammar.
• Ability to build and facilitate a positive team spirit.
• Prioritizes and plans work activities; Uses time efficiently.
• Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions.
• Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Meets productivity standards; Completes work in timely manner; striving to increase productivity.
• Able to manage competing demands, frequent changes, delays or unexpected events.
• Holds punctuality in the highest regard; coming to work consistently and on time.
• Follows instructions, responds to management direction and is able to take responsibility for their own actions.

This job description provides a framework for the job; other duties may be assigned as necessary.

Employees must be able to relate to other people beyond giving and receiving of instructions: (a) can get along with co- workers or peers without exhibiting behavioral extremes and (b) respond appropriately to criticism from a supervisor.

Qualifications:

• To perform this job successfully, an individual must be able to perform each responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential Responsibilities.
• High School diploma or GED required.
• Culinary degree or equivalent preferred.
• Six months to one year minimum experience as a Prep/Line Cook in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the Prep/Line positions applying for; or equivalent combination of education and experience.
• Health permit/food safety and Alcohol Awareness. Team Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws and regulations.
• Excellent reading, writing, mathematical and communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Excellent judgment and decision making abilities.
• Proven leadership skills, results oriented.
• May occasional travel for training purposes or other business needs.
• Strong time management skills.
• Must be able to represent the Resort in a positive manner when in public view, public settings, on Social Media or other area or times that could become public knowledge.

Physical Requirements:

• On a continuous basis, stand or sit for long periods of time, intermittently twist to reach equipment or supplies, perform simple grasping and fine manipulation; use telephone and computer keyboard on a daily basis.
• Pushing, pulling and lifting objects from lower to higher positions or moving objects horizontally, from position to position.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/ or up to 30 pounds of force frequently.
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.
• The duties of this position are primarily performed in a climate controlled environment with frequent exposure to smoke or loud noise, sun and outdoor elements.
• Must be able to work effectively in a stressful environment, communicate well with others, effectively deal with guests, and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.
• Must be able to work in a hot, steamy, cold kitchen environment freakily changing from hot to cold.
• May be required to work, in a changing indoor and outdoor environment, such as bright sunlight, noise, wind, rain, cold, snow, heat, smoke etc.
• Must be able to convey information and ideas clearly.
• May be ask to join and/or attend Association, Convention Visitor Bureau, and tourism meetings to represent the Resort and the General Manager.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers, guest, and members.
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, and cooperativeness.

Occasional travel for training purposes or other business needs.

(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).