Benefits:

Employee discounts

Free uniforms

Training & development

401(k)

401(k) matching

Bonus based on performance

Dental insurance

Health insurance

Vision insurance

Employment Type: 25-40 hours a week, $15-20 per hour

COME COOK FOR US IN OUR NEW STATE-OF-THE ART KITCHEN! WE ARE KNOWN FOR OUR GOOD FOOD! Our LEAD COOK role requires an honest and talented cook/chef who can execute big orders and group catering for busy days and big groups.

COME HAVE 65 MORE YEARS OF FUN WITH HOLIDAY LANES IN BOSSIER CITY, LOUISIANA. We are looking for a talented cook/chef to shake it and bake it for our large groups and big weekend crowds. We have

38 lanes of bowling

Full-service food and beverage with alcohol sales

50+ game arcade and redemption

BIG CROWDS

Holiday Lanes is locally, and family owned. We were awarded a historical marker by the state of Louisiana for continuous service to the community since 1960! Our crew wants, gets and has the capacity to fulfill on our core values:

#UpToSomeFun

Best Guest Service (make their day)

We listen, we care

We are all in!

The real deal since 1960!

QUALIFICATIONS

An honest person who will align with our policies and procedures

Skilled on the grill . . . and the pizza line . . . and the sandwich lines . . . etc!

Communicates calmly, clearly and reasonably

Works together as a team, cares about co-workers, wants to leave the workspace clean for the next shift as a matter of pride

Can adjust to pressure of high volume and enjoy an occasional slower pace

Shows up for work on time, presentable and ready

Responsive to communications via phone or text within 2 hours

Uses phone and smokes only on breaks (three 10-minute breaks per shift)

Problem-solving and efficiency-oriented way of thinking

Can stand for extended periods and can lift up to 50 pounds

Serv Safe certified or willing to attain certification with 60 days of employment

RESPONSIBILITIES

Steps up as a leader and sets a good example

Prepares food according to recipes for a consistent plated product

Efficient and avoids waste of time and ingredients, understands the importance of portioning

Completes opening and closing procedures with efficiency, care and excellence

Makes sure the kitchen is stocked and clean for the next shift

Cares about quality, consistency and safety

Knows and follows food safety regulations, Company policies and safety standards

Has good common sense and uses good judgment at work

Works cooperatively with co-workers and managers

Maintains and accounts for inventory, kitchen equipment and tools with care

Communicates ideas to management to improve efficiency and quality