Line Cook, Neon Pig Winstar World Casino & Resort

ASM Global•Thackerville, OK

6d•Onsite

About The Position

Legends Global is seeking a Line Cook for Neon Pig at Winstar World Casino & Resort. This role is part of a premier partner to the world's greatest live events, venues, and brands, delivering premium services through a white-label approach. The Winstar World Casino offers an exhilarating, high-energy work environment within the world's largest casino, featuring electronic and table games, dining, live entertainment, hotel towers, and golf courses.

Requirements

Minimum one year of experience in a fast‑paced, high‑end restaurant or club environment.
Must be at least 18 years of age.
High school diploma or equivalent required.
Ability to effectively interact with co‑workers and support company service standards.
Must have sufficient mobility for continuous reaching, bending, stooping, wiping, pushing, and pulling.
Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Ability to multitask in a fast‑paced, team‑oriented setting.
Ability to lift and move 30 pounds regularly and up to 50 pounds occasionally.
Availability to work extended hours, nights, weekends, holidays, and all scheduled events.
Ability to follow instructions accurately and perform tasks efficiently.
Professional appearance and pleasant, customer‑oriented demeanor.
Consistently maintains proper grooming and dress code standards.
Strong work ethics with a sense of urgency and quality.
Able to work effectively with other staff members across the facility.
Ability to manage and complete multiple tasks with attention to detail.
Flexibility to work varying schedules, including nights, weekends, and holidays.
Must be able to lift and carry up to 40 pounds.
Must have the stamina to stand, walk, lift, and bend for long periods.
Ability to carry heavy trays and work in a hot environment for extended durations.

Nice To Haves

Formal culinary training preferred.

Responsibilities

Follow directions from the Executive Chef, Sous Chef, and Kitchen Supervisors regarding opening and closing procedures, food preparation, and daily assignments.
Prepare food items according to portion guidelines, quality standards, and departmental policies and procedures.
Always maintain proper food temperatures.
Ensure work areas meet all cleanliness, safety, and sanitation standards.
Maintain overall kitchen cleanliness, including shelves, floors, walls, and drains.
Work collaboratively as part of the culinary team to ensure timely, high‑quality food preparation and service.
Properly sanitize all dining and cooking utensils, equipment, and cookware.
Operate and clean kitchen equipment safely and correctly.
Adhere to company appearance and uniform guidelines.