Cook I

THE BLACK HAWK CASINO•Shawnee, OK

10d•Onsite

About The Position

The Cook I is responsible for accurately and efficiently prepping proteins, vegetables and other hot food products as well as prepare and portion products prior to cooking using a variety of equipment and utensils according to the Daily Prep List and serve on line with efficiency. This position is a part of a team and in a stressful, fast-paced environment being a team player will help immensely.

Requirements

Ability to perform assigned duties in highly interruptive conditions with consistent pressure.
Must have developed strong interpersonal skills.
Must have excellent verbal communication with team members and to include respectfulness towards them.
Must have excellent attitude and customer service experience to deal with both internal and external customers (internal is all team members of the Casino & Gaming Commission; external are the Casinos customers, vendors, and other government entities.
Must be able to handle a fast-paced environment.
Knowledge of OR the ability to learn to operate the food preparation and other equipment used in the Restaurant.
Works cooperatively and fosters teamwork by helping team members with essential functions.
Ability to obtain Gaming License from the Sac and Fox Nation Gaming Commission.
Must have a High School diploma or GED equivalent.
Able to work weekends, nights, and holidays.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 5 hours).
High school diploma or GED required. The ability to read English and understand either written or verbal instructions. Prior restaurant experience helpful.
Ability to read, analyze and interpret the policies and procedures of the department and Casino. Ability to effectively present information and respond to questions from customers, management, team members and/or the Gaming Commission.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Ability to apply common-sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables. Exhibits a cooperative demeanor when interacting with peers, supervisors and customers.
Ability to tolerate high stress, high pace workload, scrutiny from surveillance and audit of work.
Ability to see problems and avoid situations that could be deemed to be illegal or represent a safety hazard to fellow employees or customers.
Ability to follow complex instructions and ability to perform assigned tasks under limited supervision.
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

Label and stock all ingredients on shelves so they can be organized and easily accessible.
Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Comply with nutrition and sanitation guidelines.
Stocks and maintains sufficient levels of food products at the work 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, 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.
Shall handle, store and rotate all products properly.
Opens/Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen.
Attends all scheduled department meetings and brings suggestions for improvement.
Performs other related duties as assigned by the F&B Manager, F&B Director, Casino General Manager/Director.
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 work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Promptly reports equipment and food quality problems to F&B Supervisor.
Inform F&B Supervisor 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.