Line Cook

Neosho Area Chamber of Commerce; Missouri; On-site; USD 30,000 - 50,000; Full time

Job summary

Join a vibrant and dynamic team at a leading casino, where you will showcase your culinary skills and leadership in a fast-paced environment. As a key player, you will supervise line cooks, ensure food quality, and create nightly specials that delight guests. This role offers a unique opportunity to work in a lively setting, engaging with guests while maintaining high culinary standards. If you are passionate about food and enjoy a challenge, this position is perfect for you!

Qualifications

• Ability to obtain/maintain gaming license and Serve Safe Certification.
• Strong culinary skills and experience in a fast-paced environment.

Responsibilities

• Delegate tasks and supervise line cooks in the absence of the Sous Chef.
• Cook food items to specifications and maintain food quality.

Skills

Culinary Skills

Supervisory Skills

Customer Service

Food Safety Certification

Education

High School Diploma

Culinary Degree

Job description

LICENSES OR CERTIFICATIONS: Be able to obtain/maintain Eastern Shawnee Tribe of Oklahoma gaming license. Must be Serve Safe Certified.

PHYSICAL REQUIREMENTS: Ability to maneuver in the casino, visual acuity to observe and react to handle customer questions and complaints. Must be able to stand and/or walk for 7 1/2 hours per day. Have good dexterity in fingers to hold and manipulate product or machinery. Able to work in hot and cold temperature extremes. Be able to lift up to 50 lbs and push or pull a flatbed cart weighing up to 300 lbs. Must be able to stretch, bend, kneel, twist, and reach. Must be able to taste, feel, smell, see, walk, and be able to read, write, and speak basic English.

WORK ENVIRONMENT: Indigo Sky Casino maintains an alcohol/drug-free workplace. Work involves casino operations with secondhand smoke, high noise levels, and bright/flashing lights. Must be able and willing to work nights, weekends, and holidays.

ESSENTIAL FUNCTIONS:

1. Delegate tasks and check on work in the absence of the Sous Chef.
2. Supervise and train line cooks, providing positive and constructive feedback.
3. Serve as a role model for line cooks.
4. Cook all food items to chef specifications to ensure quality and consistency.
5. Plate and garnish all cooked foods according to specifications to ensure quality and consistency.
6. Work various stations on a rotation basis, maintaining open communication with team members and the Sous Chef.
7. Responsible for the consistent cutting of high-quality premium steaks.
8. Create nightly specials approved by the Sous Chef.
9. Set an example for other employees with proper attitude and uniform, which includes a hat, chef's coat, black pants, and black work shoes with non-skid, oil-resistant soles, and plastic gloves.
10. Be helpful and friendly to all internal and external guests.
11. Handle special requests made by the Sous Chef or higher management, including external guests.
12. Maintain food quality according to standard recipes.
13. Maintain a waste-free department by controlling production and utilizing returned food.
14. Keep the immediate work area and walk-in cooler clean.
15. Rotate all products to ensure freshness at all times.
16. Maintain established par levels and ensure stations are stocked at all times.