Line Cook - FT

Fort Sill Apache Companies•Lawton, OK

6d•Onsite

About The Position

Portray a positive attitude under all circumstances, understand and represent the core values of Apache Casino Hotel and live the mission of always providing exceptional service. Set up, maintain, and control quality and presentation consistency of all food and menu items Prepare food in accordance with standard recipes and/or as specified by the guest/customer. Visually inspect, select, and use only fresh, quality food items selected for preparation of menu items Check and controls the proper storage of product and portion control, especially high-cost meat, and fish items Keep all refrigeration, storage and working areas in clean, working condition to comply with health department regulations & OSHA requirements. Follow all guidelines in conjunction with ServSafe practices for food safety and HACCP guidelines Ensure all equipment in working areas is clean and in proper working condition. Prepare requisitions for supplies and food items for production in workstation. Process other necessary paperwork accurately and in a timely manner. Read and employ math skills to appropriately prepare items according to recipes. Maintain effective, accepted sanitation and cleanliness standards in the kitchen area using approved cleaning products and procedures Ability to read, write and understand the English language, with the mathematical skills necessary understand recipes, measurements, requisition amounts and portion sizes Assist the Executive Chef and kitchen management team as directed Perform other related duties as requested by reporting supervisor Understand and comply with the Eye, Hi, Goodbye program. Regular attendance is required. Due to the cyclical nature of the hospitality/casino industry, team members may be required to work varying schedules to meet the business needs of Apache Casino Hotel. We are busiest during weekends and holidays and there is a reasonable expectation you will be scheduled on duty during any or all these times as well as on an “on-call” status. Supportive Functions & Position-Specific Knowledge, Skills, and Abilities Clean up spills and keep floors dry and clean to avoid slip/fall accidents Participate in cross-training for your position, and cross-training others for your position Move supplies and equipment Report suspicious persons or activities to a supervisor immediately Knowledge and abilities with the fundamentals of fry cooking Knowledge and ability to operate kitchen equipment, e.g., stoves, ovens, broilers, slicers, steamers, kettles, etc. Sufficient manual dexterity with hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc. Core Competencies Adhere to and act in accordance with all casino policies and procedures, and applicable federal, state and local regulations Maintain a neat, clean, and well-groomed appearance (specific standards may apply departmentally based on uniform requirements). Where uniforms are required, they must be clean and pressed at the beginning of each shift Understand and comply with the Eye, Hi, Goodbye program Competency to follow detailed procedures and ensure accuracy in documentation and data; carefully monitor processes and routine work details and organize and maintain a system of records Ability to clearly present information verbally and in writing; read and interpret complex information; actively listen and talk with guests and team members Demonstrate a high level of service delivery to ensure guest and team member satisfaction; handle service failures and prioritize guest and team member needs Prepare for known problems and opportunities in advance; willingness to undertake additional responsibilities and respond to situations as they arise Maintain high standards and reinforce excellence as a fundamental priority Use tact, maintain confidences, and foster an ethical work environment, giving proper credit to others, and handling situations honestly Adapt behavior to others’ styles, interact with people who have different values, culture, or backgrounds, be of service to difficult people, optimize the benefits of having a diverse workforce Share due credit with team members; display team spirit, enthusiasm and promote a friendly group working environment; work closely with other departments as necessary; support group decisions and solicit opinions from fellow team members Ability to operate various types of office equipment used in your department, for example personal computers, printers, copy machines, and telephone

Requirements

High school diploma or GED certificate preferred
Cooking experience, culinary or apprenticeship program preferred; however, training will be given if necessary
Strong written and oral communication skills, to read, write and interpret a variety of instructions furnished in written, oral, diagram, or schedule form and to communication with team members and regulatory agency personnel
Passage of a background check and drug-screening test, and the ability to obtain and maintain required licenses and/or certificates
Ability to read, write and understand the English language, with the mathematical skills necessary understand recipes, measurements, requisition amounts and portion sizes
Knowledge and abilities with the fundamentals of fry cooking
Knowledge and ability to operate kitchen equipment, e.g., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Sufficient manual dexterity with hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Regular attendance is required.
Understand and comply with the Eye, Hi, Goodbye program.
Adhere to and act in accordance with all casino policies and procedures, and applicable federal, state and local regulations
Maintain a neat, clean, and well-groomed appearance (specific standards may apply departmentally based on uniform requirements). Where uniforms are required, they must be clean and pressed at the beginning of each shift
Competency to follow detailed procedures and ensure accuracy in documentation and data; carefully monitor processes and routine work details and organize and maintain a system of records
Ability to clearly present information verbally and in writing; read and interpret complex information; actively listen and talk with guests and team members
Demonstrate a high level of service delivery to ensure guest and team member satisfaction; handle service failures and prioritize guest and team member needs
Prepare for known problems and opportunities in advance; willingness to undertake additional responsibilities and respond to situations as they arise
Maintain high standards and reinforce excellence as a fundamental priority
Use tact, maintain confidences, and foster an ethical work environment, giving proper credit to others, and handling situations honestly
Adapt behavior to others’ styles, interact with people who have different values, culture, or backgrounds, be of service to difficult people, optimize the benefits of having a diverse workforce
Share due credit with team members; display team spirit, enthusiasm and promote a friendly group working environment; work closely with other departments as necessary; support group decisions and solicit opinions from fellow team members
Ability to operate various types of office equipment used in your department, for example personal computers, printers, copy machines, and telephone

Responsibilities

Set up, maintain, and control quality and presentation consistency of all food and menu items
Prepare food in accordance with standard recipes and/or as specified by the guest/customer.
Visually inspect, select, and use only fresh, quality food items selected for preparation of menu items
Check and controls the proper storage of product and portion control, especially high-cost meat, and fish items
Keep all refrigeration, storage and working areas in clean, working condition to comply with health department regulations & OSHA requirements.
Follow all guidelines in conjunction with ServSafe practices for food safety and HACCP guidelines
Ensure all equipment in working areas is clean and in proper working condition.
Prepare requisitions for supplies and food items for production in workstation.
Process other necessary paperwork accurately and in a timely manner.
Read and employ math skills to appropriately prepare items according to recipes.
Maintain effective, accepted sanitation and cleanliness standards in the kitchen area using approved cleaning products and procedures
Assist the Executive Chef and kitchen management team as directed
Perform other related duties as requested by reporting supervisor
Clean up spills and keep floors dry and clean to avoid slip/fall accidents
Participate in cross-training for your position, and cross-training others for your position
Move supplies and equipment
Report suspicious persons or activities to a supervisor immediately