Line Prep Cook - Precision Kitchen Prep Pro

Grandresortok

Shawnee (OK)

On-site

USD 19,286 - 22,041

Full time

14 days+

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Benefits offered by this job

Medical Insurance

Dental and Vision Insurance

Job summary

Grand Casino Hotel & Resort is seeking a Line Cook/Prep Cook to prepare and cook a variety of dishes in a fast-paced casino kitchen. You will follow prep lists, ensure quality, and maintain a clean, sanitary workstation throughout shift.

The position requires working opening and closing duties, adherence to recipes and portion sizes, and the ability to lift up to 40 pounds and stand for long periods. High school diploma or GED is required; weekend, night, and holiday availability is expected.

Qualifications

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 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.

Responsibilities

Complete opening and closing checklists.
Refer to the Daily Prep List at the start of each shift for assigned duties.
Assume 100% responsibility for quality of products served.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Understand and comply consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies and procedures.
Follow proper plate presentation and garnish set‑up for all dishes.
Handle, store and rotate all products properly.
Maintain a clean and sanitary workstation area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat‑top ranges and refrigeration equipment.
Attend all scheduled employee meetings and bring suggestions for improvement.
Promptly report equipment and food quality problems to Kitchen Management.
Inform Kitchen Management immediately of product shortages.
Use the standard recipe book for preparing all products. Do not rely on the memory of yourself or other employees.
Perform other duties in the areas of food service including expo or other service assistance.
Perform other related duties as assigned by the Kitchen Manager or manager‑on‑duty during on or off periods as needed.