Line Prep Cook - Food Court

Citizen Potawatomi Nation•Shawnee, OK

2d•$14 - $16•Onsite

About The Position

• Prepare and/or cook a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List and serve online with efficiency.

Requirements

Must have a High School diploma or GED equivalent.
Able to work weekends, nights, and holidays.
Must be able to communicate clearly with managers and kitchen personnel.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Be able to work in a standing position for long periods of time (up to 5 hours).

Responsibilities

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 workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Attends all scheduled employee meetings and brings suggestions for improvement.
Promptly reports equipment and food quality problems to Kitchen Management.
Inform Kitchen Management 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.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty during on or off periods as needed.