Line Prep Cook - Food Court

Grandresortok; Shawnee (OK); On-site; USD 19,286 - 22,041; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Job summary

Grand Casino Hotel & Resort in Shawnee, Oklahoma is looking for a Line Cook/Prep Cook to join the kitchen team. Responsibilities include preparing and cooking various food items, completing checklists, and ensuring high-quality food service. Candidates must have a High School diploma or GED, the ability to work flexible hours, and good communication skills. The position offers a salary range of $14.00-$16.00 per hour, with benefits including medical, dental, and vision insurance.

Qualifications

• Must have a High School diploma or GED equivalent.
• Able to work weekends, nights, and holidays.
• Must be able to communicate clearly with managers and kitchen personnel.

Responsibilities

• Prepare and cook a variety of food products.
• Complete opening and closing checklists.
• Assume responsibility for quality of products served.

Skills

Knowledge of Public Health prescribed hand-washing techniques

Knowledge of food, air and cleaning cloth borne microbes

Knowledge of broiling, frying, sautéing, boiling

Communication skills

Education

High School diploma or GED equivalent

Job description

JOB TITLE: Line Cook/Prep Cook

ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort

SUPERVISOR: Restaurant Chef

SALARY RANGE: $14.00-$16.00 Per Hour

ALL FULL TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.

FUNCTIONS STATEMENT:

Prepare and/or cook a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List and serve online with efficiency.

MAJOR DUTIES:

• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Assumes 100% responsibility for quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Maintains a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to Kitchen Management.
• Inform Kitchen Management immediately of product shortages.
• Uses our Standard Recipe Book for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other duties in the areas of food service including expo or other service assistance.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty during on or off periods as needed.

NOTE: The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics of an employee in this position.

FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION

• Knowledge of Public Health prescribed hand-washing techniques.
• Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria.
• Knowledge of minimum internal temperature for a variety of cooked foods.
• Knowledge of presentation and garnish requirements for each dish.
• Knowledge of broiling, frying, sautéing, boiling, steaming and other cooking methods as required for each variety of dish or food being ordered.
• Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA).
• Knowledge of waste, labor/cost benefit principles regarding food and supplies.
• Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes.

FACTOR 2: SUPERVISORY CONTROLS

• Incumbent is under the very general supervision of the Restaurant Chef or designee.
• Supervisor assigns work on information regarding the objectives, priorities and deadlines.
• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.

FACTOR 3: GUIDELINES

• Written and oral guides provide specific instructions for doing the work.
• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.

FACTOR 4: COMPLEXITY

• The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.

FACTOR 5: SCOPE AND EFFECT

• The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer.
• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6: PERSONAL CONTACTS

• Unlike the chefs in the main kitchen, contacts are on a face-to-face basis with guests and customers from all points on a national and international basis.

FACTOR 7: PURPOSE OF CONTACTS

• The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.

FACTOR 8: PHYSICAL DEMANDS

• Standing for long periods of time.
• Occasional bending, stooping, kneeling, repetitive motions.
• Frequent lifting up to 50 lbs.

FACTOR 9: WORK ENVIRONMENT

• Normal restaurant environment.

MINIMUM QUALIFICATIONS FOR CONSIDERATION:

• Must have a High School diploma or GED equivalent.
• Able to work weekends, nights, and holidays.
• Must be able to communicate clearly with managers and kitchen personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 5 hours).