Line Cook - Springs - The Artesian Casino

Traditions Hospitality Group•Sulphur, OK

7d•$12 - $14•Onsite

About The Position

As a Line Cook for Traditions Hospitality Group at Springs at The Artesian Hotel, you will be an essential member of the culinary team at a full-service establishment. You will prepare and cook high-quality dishes according to recipes and standards, helping provide memorable dining experiences for guests. The role includes maintaining kitchen cleanliness and organization, collaborating with team members during meal service, and following food safety and sanitation guidelines. This part-time position is based in Sulphur, Oklahoma, and offers an hourly salary range of $12.00–$14.00. The job shift is listed as “Any.” The role requires a flexible schedule, including evenings, weekends, and holidays, and involves extended periods of standing, lifting and carrying kitchen items, heat exposure, and moderate to high noise levels. The employer describes training, mentorship, and opportunities for professional growth. It also notes that over 85% of its managers were hourly team members.

Requirements

Must be at least 18 years old.
Must be able to pass a background check.
Must be able to obtain a Gaming License, if applicable.
Basic understanding of food preparation techniques and kitchen equipment.
Ability to work efficiently under pressure and in a fast-paced environment.
Strong organizational skills and attention to detail.
Ability to work collaboratively as part of a team.
Flexible schedule, including evenings, weekends, and holidays.

Responsibilities

Prepare and cook menu items according to recipes and standards, ensuring consistency and quality.
Maintain cleanliness and organization of the kitchen and workstations.
Collaborate with kitchen team members to ensure timely preparation and service of meals.
Follow food safety and sanitation guidelines.
Monitor inventory levels and communicate supply needs to kitchen management.
Assist with menu development, special events, and catering functions as needed.
Work efficiently in a high-pressure environment, especially during peak service times.
Follow instructions from chefs and supervisors to meet guest expectations.