Restaurant Line Cook-FT

Fort Sill Apache Companies; Lawton (OK); On-site; USD 30,000 - 40,000; Full time

Job summary

Fort Sill Apache Companies in Lawton, OK, is seeking a dedicated full-time kitchen team member. This role involves food preparation, maintaining kitchen cleanliness, and adhering to food safety guidelines. The ideal candidate will have cooking experience and strong communication skills.

Applicants should be able to work varied schedules, including weekends and holidays. A high school diploma or culinary training is preferred, and a local food-handler card will be required following hire.

Qualifications

• High school diploma or GED certificate preferred.
• Cooking experience, culinary or apprenticeship program preferred; training will be given if necessary.
• Strong written and oral communication skills.

Responsibilities

• Prepare food in accordance with standard recipes.
• Maintain effective sanitation and cleanliness standards in the kitchen area.
• Assist the Executive Chef as directed.

Skills

Cooking experience

Strong written and oral communication skills

Ability to operate kitchen equipment

Education

High school diploma or GED certificate

Culinary or apprenticeship program

Job description

Job Details

Job Location: Lawton, OK 73501
Position Type: Full-Time
Job Shift: Any
Job Category: Restaurant - Food Service

Essential Functions

• Portray a positive attitude under all circumstances, understand and represent the core values of Apache Casino Hotel and live the mission of always providing exceptional service.
• Set up, maintain, and control quality and presentation consistency of all food and menu items.
• Prepare food in accordance with standard recipes and/or as specified by the guest/customer. Visually inspect, select, and use only fresh, quality food items selected for preparation of menu items.
• Check and control the proper storage of product and portion control, especially high‑cost meat and fish items.
• Keep all refrigeration, storage, and working areas in clean condition to comply with health department regulations and OSHA requirements. Follow all guidelines in conjunction with ServSafe practices for food safety and HACCP guidelines.
• Ensure all equipment in working areas is clean and in proper working condition.
• Prepare requisitions for supplies and food items for production in workstation. Process other necessary paperwork accurately and in a timely manner. Read and employ math skills to appropriately prepare items according to recipes.
• Maintain effective sanitation and cleanliness standards in the kitchen area using approved cleaning products and procedures.
• Ability to read, write and understand the English language, with the mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Assist the Executive Chef and kitchen management team as directed.
• Perform other related duties as requested by reporting supervisor.
• Understand and comply with the Eye, Hi, Goodbye program. Regular attendance is required.
• Be prepared for varying schedules, including weekends, holidays, and on‑call status.

Supportive Functions & Position‑Specific Knowledge, Skills, and Abilities

• Clean up spills and keep floors dry and clean to avoid slip/fall accidents.
• Participate in cross‑training for your position, and cross‑train others for your position.
• Move supplies and equipment.
• Report suspicious persons or activities to a supervisor immediately.
• Knowledge and abilities with the fundamentals of fry cooking.
• Knowledge and ability to operate kitchen equipment such as stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Sufficient manual dexterity with hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.

Core Competencies

• Adhere to and act in accordance with all casino policies and procedures, and applicable federal, state and local regulations.
• Maintain a neat, clean, and well‑groomed appearance. Where uniforms are required, they must be clean and pressed at the beginning of each shift.
• Understand and comply with the Eye, Hi, Goodbye program.
• Competence to follow detailed procedures, ensure accuracy in documentation and data, and carefully monitor processes and routine work details.
• Ability to present information verbally and in writing, read and interpret complex information, and actively listen and talk with guests and team members.
• Demonstrate a high level of service delivery to ensure guest and team member satisfaction; handle service failures and prioritize needs.
• Prepare for known problems and opportunities in advance; willingness to undertake additional responsibilities and respond to situations as they arise.
• Maintain high standards and reinforce excellence as a fundamental priority.
• Use tact, maintain confidences, and foster an ethical work environment, giving proper credit to others and handling situations honestly.
• Adapt behavior to others’ styles, interact with people who have different values, cultures, or backgrounds, be of service to difficult people, and optimize the benefits of a diverse workforce.
• Share credit with team members; display team spirit, enthusiasm, and a friendly group working environment; work closely with other departments as necessary; support group decisions and solicit opinions from fellow team members.
• Ability to operate various types of office equipment used in the department, e.g., personal computers, printers, copy machines, and telephone.

Qualifications

• High school diploma or GED certificate preferred.
• Cooking experience, culinary or apprenticeship program preferred; training will be given if necessary.
• Strong written and oral communication skills: read, write, and interpret a variety of instructions furnished in written, oral, diagram, or schedule form and communicate with team members and regulatory agency personnel.
• Passage of a background check and drug‑screening test, and the ability to obtain and maintain required licenses and certificates.

Physical Demands and Work Environment

The physical demands and work environment are representative of those that must be met by a team member to successfully perform the essential job functions. While performing job duties the team member may sit, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The team member will stand for prolonged periods, work continuously in confined spaces and extreme temperatures, and occasionally walk, climb, balance, stoop, kneel, crouch, or crawl. The team member must have the ability to grasp, lift, and/or carry up to 50 pounds, and otherwise move or push goods on a hand cart/truck weighing up to 150 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Risks include exposure to fumes or airborne particles, occasional second‑hand smoke, and varying noise and lighting conditions.

Following hire, the team member will be required to obtain a local food‑handler card.