EDR Production Cook

Cherokee Nation Businesses • Catoosa, OK

4d • Onsite

About The Position

We are seeking a dedicated and efficient Production Cook to take charge of the culinary output for our bustling Employee Dining Room (EDR). This essential role requires a passionate individual skilled in high-volume production cooking who understands that quality, consistency, and sanitation are non-negotiable. You will be responsible for preparing a wide variety of food items, ensuring strict adherence to daily quantities and Chef's instructions. Success in this role demands precision in recipe adherence, proper portion control, and excellent presentation. Beyond cooking, you will uphold the highest standards of food safety and sanitary work practices, diligently managing product storage in coolers and holding cabinets to prevent waste and spoilage. If you thrive in a fast-paced "Back of House" environment and take pride in delivering excellent meals, even under pressure, this is the perfect opportunity to contribute directly to the team’s morale and success.

Requirements

• Experience & Education: High School Diploma or General Education Degree (GED) and 1 year of directly related experience in a high-volume kitchen or production environment, or an equivalent combination of education and experience.
• Culinary Knowledge: Demonstrated knowledge of Culinary Arts and food preparation techniques.
• Safety & Sanitation: Strong knowledge of Food and Beverage Handling Practices and the ability to uphold a safe and sanitary work environment.
• Physical Demands: Must be able to perform work requiring lifting objects up to 50 lbs.
• Teamwork & Flexibility: Proven ability to work cooperatively within a team ( Teamwork ) and demonstrate Flexibility and Adaptability to menu changes or urgent needs.
• Licensing: Ability to obtain and maintain a Food Handler’s Card.
• Work Schedule: Must be available to work varied shifts, including weekends and holidays, as needed.

Responsibilities

• Food Preparation: Prepare and cook high-volume quantities of food for the Employee Dining Room (EDR) according to daily instructions from the Chef.
• Quality Assurance: Ensure the excellent quality and proper presentation of all prepared food, strictly adhering to established recipes and portion control standards.
• Operational Efficiency: Manage the timeliness of all food products to ensure smooth meal service flow for employees.
• Storage & Inventory: Ensure all prepared and raw product is stored and maintained properly in coolers, holding cabinets, and other areas to prevent waste and spoilage.
• Cleanliness & Safety: Uphold the highest cleanliness and sanitation standards for all kitchen operations, equipment, and tools, maintaining a safe and sanitary work environment.
• Compliance: Follow all established Standard Operating Procedures (SOPs) and Food and Beverage Handling Practices to ensure employee health and safety.
• Promote the "Big Six" standards (Fun, Friendly, Quick, Comfortable, Clean, and Safe Environment) within the Back of House operations.
• Perform other job-related culinary duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees