The information we collect is used to improve the content of our web page, used to customize the content and/or layout of our page for each individual visitor, used to notify consumers about updates to our web site, used for marketing purposes, and is not shared with other organizations for commercial purposes. We collect the domain name and e-mail address (where possible) of visitors to our web page, the e-mail addresses of those who communicate with us via e-mail, aggregate information on what pages consumers access or visit, user-specific information on what pages consumers access or visit, and information volunteered by the consumer, such as survey information and/or site registrations. We can also be reached via email or you can reach us by telephone at 1-80.įor each visitor to our web page, our web server automatically recognizes the consumer's domain name and e-mail address (where possible). This is the web site of Coushatta Casino Resort. 'Wheel of Fortune' © 2001 Califon productions, Inc. 'Wheel of Fortune' is a registered trademark of Califon Productions, Inc.

Our policy is '21 or No Dice.' Anyone under the age of 21 is prohibited on our gaming floor. Worked according to established procedures of the Casino and maintained good communication with team members along with a positive and professional work environment.Coushatta Casino Resort supports the State of Louisiana in its efforts to eliminate underage gaming. Responsible for all food storage areas (refrigeration, freezer, and dry storage), equipment, tools, floors, work stations and food prep areas are kept clean and organized, labeled and dated. Ensured that all venues are completely ready to open by designated time set by management. Responsible for assigned venue/outlet/ kitchen areas are taken care of and all assigned duties are completed.

Responsible for maintaining a clean, organized, and sanitized work area while following all tribal, city, state and federal health/food safety regulations and codes. Delegated assigned tasks to the cooks, prep cooks, and stewards. Maintained and communicated with Room Chef the foods/products needed to ensure safe par levels and proper stock levels. Used and taught proper knife skills, cooking techniques, cooking methods and terminology. Cooked a variety of foods in quantities, styles, according to the menu and demand of the business.

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