Bistro Restaurant- Cashier/Cook

Citizen Potawatomi Nation•Shawnee, OK

2d•Onsite

About The Position

This position is responsible for accurately and efficiently cooking meats, fish, vegetables, soups, and other hot food products, as well as preparing and portioning food products prior to cooking. The role also involves operating the cash register for sales transactions and ensuring accuracy and balance of the cash drawer at the end of the shift. The Cashier/Cook will also be available to fill in as needed to ensure the smooth and efficient operation of the restaurant.

Requirements

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.

Responsibilities

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Loads, runs and unloads dish machine.
Bags and hauls dish room trash to dumpster at designated times.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the manager-on-duty.
Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Responsible for operating assigned cash register for sales transactions on Bistro food orders and ensure that transactions are accurate and cash drawer is balanced at end of shift.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.