Line Cook - Tulsa

Osage Casino; Tulsa (OK); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading casino in Tulsa is seeking a Line/Prep Cook to maintain an efficient food operation. The ideal candidate will prepare and cook food items following established recipes and safety standards while demonstrating excellent customer service in a fast-paced environment.

Benefits

Gaming License Support

Veteran Preference

Qualifications

• Two years of line or prep cook experience in a high volume fast-paced restaurant.
• Knowledge of proper food handling and sanitation standards.
• Ability to work under pressure and maintain a good working relationship with staff.

Responsibilities

• Prepares food items for service in a sanitary and timely manner.
• Follows recipes and maintains food quality.
• Provides excellent guest services and collaborates with kitchen staff.

Skills

Culinary Knowledge

Cooking Skills

Customer Service

Job description

Overview

Under general supervision of the Sous Chef, maintains an efficient food operation by preparing, prepping hot and cold food items in accordance with production requirements, recipes and established safety policies and procedures.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

MINIMUM QUALIFICATIONS:

• Must be a minimum of 18 years of age.
• Two years of line or prep cook experience in high volume fast paced restaurant required.
• Understand general culinary knowledge.
• Required to pass a pre-employment drug screening and obtain and maintain a gaming license issued from the Osage Nation.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

Responsibilities

SUPERVISION RESPONSIBILITIES:

None.

DEPARTMENT OPERATIONS:

• Prepares food items for service (chopping vegetables, butchering meat, preparing sauces, and cooking menu items) in cooperation with kitchen staff as directed in a sanitary and timely manner.
• Follows recipes, controls, portions and presentation specifications as set by the Chef's.
• Monitor food waste and prep levels.
• Maintain stocking levels for pantry, line and prep areas.
• Maintain rotation of items following FIFO methods.
• Monitor ticket times as dictated by courses and Chef's.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and combination oven.
• Prepare foods by variety of cooking methods including; frying, baking, broiling, saut, steam and other methods.
• Follows proper plate presentation i.e. carving meats, food portions on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
• Contributes to a team effort and accomplishes related results as required.
• Performs all other related and compatible duties as assigned.

GUEST SERVICE:

• Provides excellent internal and external guest services, treating all guests with courtesy and consideration at all times.
• Cooperates and communicates with all employees, always exhibiting mutual respect and consistently projecting a positive, helpful image and attitude.
• Monitors production and service levels by interacting with guest and staff.

COMMUNICATION:

• Makes efforts to keep informed of company information and communications by reviewing property bulletin boards, digital signage, and company newsletter.
• Effectively communicates concerns and information to supervisor and listens to communication from supervisor.
• Effectively relates ideas for improvements to supervisor and management in accordance with chain of command.
• Observes and reports any and all unsafe behavior displayed by internal and external guests.

REGULATORY COMPLIANCE:

• Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance.
• Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act.

Qualifications

KNOWLEDGE, SKILLS, AND ABILITIES:

• Knowledge of restaurant operations and food service principles.
• Knowledge of cold prep, proper knife handling, maintaining proper temperature, and work safety and sanitation standards.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Knowledge of safe practices in a kitchen working environment.
• Skill in cooking and preparing a variety of foods.
• Ability to create a friendly atmosphere and demonstrate excellent customer service.
• Ability to communicate effectively, both verbally and in writing.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to establish and maintain professional relationships with co-workers at all levels.
• Ability to work independently and meet strict time lines.

PHYSICAL DEMANDS:

• The employee is also regularly required to stand for extensive periods of time, walk, sit, and use hands to finger, handle, or feel objects, tools or controls.
• Ability to sit, stoop, kneel, crawl, balance, or crouch while performing duties.
• Ability to use hands to finger, handle, or feel.
• Ability to use arms to reach and lift above shoulders.
• Must have normal auditory and good verbal communication.
• Must be able to endure heights.
• Ability to lift upwards of 25 pounds. Ability to drag, push, or pull up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

• Work is typically performed within a kitchen and Casino setting.
• Exposure to second-hand smoke.
• Exposure to heat, cold, fumes and steam.
• Evening and weekend shifts may be required. Extended hours and irregular shifts may be required.
• Ability to work nights and weekends required.
• Noise level in the work environment is moderate to high.
• The employee may be exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands.
• Employee may be exposed to blood/bodily fluids.
• The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult people.
• Employee may be exposed to chemicals and hazardous material.
• The employee may be exposed to risks associated with the use of tools/machinery.

Overview

Under general supervision of the Sous Chef, maintains an efficient food operation by preparing, prepping hot and cold food items in accordance with production requirements, recipes and established safety policies and procedures.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

MINIMUM QUALIFICATIONS:

• Must be a minimum of 18 years of age.
• Two years of line or prep cook experience in high volume fast paced restaurant required.
• Understand general culinary knowledge.
• Required to pass a pre-employment drug screening and obtain and maintain a gaming license issued from the Osage Nation.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

Responsibilities

SUPERVISION RESPONSIBILITIES:

None.

DEPARTMENT OPERATIONS:

• Prepares food items for service (chopping vegetables, butchering meat, preparing sauces, and cooking menu items) in cooperation with kitchen staff as directed in a sanitary and timely manner.
• Follows recipes, controls, portions and presentation specifications as set by the Chef's.
• Monitor food waste and prep levels.
• Maintain stocking levels for pantry, line and prep areas.
• Maintain rotation of items following FIFO methods.
• Monitor ticket times as dictated by courses and Chef's.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and combination oven.
• Prepare foods by variety of cooking methods including; frying, baking, broiling, saut, steam and other methods.
• Follows proper plate presentation i.e. carving meats, food portions on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
• Contributes to a team effort and accomplishes related results as required.
• Performs all other related and compatible duties as assigned.

GUEST SERVICE:

• Provides excellent internal and external guest services, treating all guests with courtesy and consideration at all times.
• Cooperates and communicates with all employees, always exhibiting mutual respect and consistently projecting a positive, helpful image and attitude.
• Monitors production and service levels by interacting with guest and staff.

COMMUNICATION:

• Makes efforts to keep informed of company information and communications by reviewing property bulletin boards, digital signage, and company newsletter.
• Effectively communicates concerns and information to supervisor and listens to communication from supervisor.
• Effectively relates ideas for improvements to supervisor and management in accordance with chain of command.
• Observes and reports any and all unsafe behavior displayed by internal and external guests.

REGULATORY COMPLIANCE:

• Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance.
• Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act.

Qualifications

KNOWLEDGE, SKILLS, AND ABILITIES:

• Knowledge of restaurant operations and food service principles.
• Knowledge of cold prep, proper knife handling, maintaining proper temperature, and work safety and sanitation standards.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Knowledge of safe practices in a kitchen working environment.
• Skill in cooking and preparing a variety of foods.
• Ability to create a friendly atmosphere and demonstrate excellent customer service.
• Ability to communicate effectively, both verbally and in writing.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to establish and maintain professional relationships with co-workers at all levels.
• Ability to work independently and meet strict time lines.

PHYSICAL DEMANDS:

• The employee is also regularly required to stand for extensive periods of time, walk, sit, and use hands to finger, handle, or feel objects, tools or controls.
• Ability to sit, stoop, kneel, crawl, balance, or crouch while performing duties.
• Ability to use hands to finger, handle, or feel.
• Ability to use arms to reach and lift above shoulders.
• Must have normal auditory and good verbal communication.
• Must be able to endure heights.
• Ability to lift upwards of 25 pounds. Ability to drag, push, or pull up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

• Work is typically performed within a kitchen and Casino setting.
• Exposure to second-hand smoke.
• Exposure to heat, cold, fumes and steam.
• Evening and weekend shifts may be required. Extended hours and irregular shifts may be required.
• Ability to work nights and weekends required.
• Noise level in the work environment is moderate to high.
• The employee may be exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands.
• Employee may be exposed to blood/bodily fluids.
• The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult people.
• Employee may be exposed to chemicals and hazardous material.
• The employee may be exposed to risks associated with the use of tools/machinery.

Drug Test, Friendly, Urgency, Self-motivated, 18 Or Older