Line Cook

Osage Casino•Skiatook, OK

About The Position

Under the general supervision of the Sous Chef, the Line Cook helps maintain an efficient food operation by preparing and prepping hot and cold food items according to production requirements, recipes, and established safety policies and procedures. The duties listed are illustrative and not all-inclusive. The position has no supervision responsibilities. Work is typically performed in a kitchen and casino setting, with possible exposure to second-hand smoke, heat, cold, fumes, steam, noise, chemicals, hazardous materials, blood or bodily fluids, and risks associated with tools and machinery. Evening, weekend, night, extended, and irregular shifts may be required. Travel between properties or to other areas may be required due to business demands.

Requirements

Must be at least 18 years of age.
Two years of line or prep cook experience in a high-volume, fast-paced restaurant is required.
Understand general culinary knowledge.
Pass a pre-employment drug screening.
Obtain and maintain a gaming license issued by the Osage Nation.
Provide documents demonstrating eligibility to work in the United States.
Knowledge of restaurant operations and food service principles.
Knowledge of cold preparation, proper knife handling, temperature control, and work safety and sanitation standards.
Knowledge of food preparation and presentation methods, techniques, and quality standards.
Knowledge of safe practices in a kitchen environment.
Skill in cooking and preparing a variety of foods.
Ability to create a friendly atmosphere and demonstrate excellent customer service.
Ability to communicate effectively verbally and in writing.
Ability to interact and maintain good working relationships with individuals from varied social and cultural backgrounds.
Ability to establish and maintain professional relationships with coworkers at all levels.
Ability to work independently and meet strict timelines.
Ability to perform all essential job functions with or without reasonable accommodation.
Ability to stand for extensive periods and walk, sit, and use hands to handle or feel objects, tools, or controls.
Ability to stoop, kneel, crawl, balance, or crouch while performing duties.
Ability to reach and lift above the shoulders.
Normal auditory ability and good verbal communication.
Ability to endure heights.
Ability to lift up to 25 pounds and drag, push, or pull up to 50 pounds.
Close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.
Ability to work nights and weekends.

Responsibilities

Prepare food items for service, including chopping vegetables, butchering meat, preparing sauces, and cooking menu items, in cooperation with kitchen staff and in a sanitary and timely manner.
Follow recipes, controls, portions, and presentation specifications set by the chefs.
Monitor food waste and preparation levels.
Maintain stocking levels in pantry, line, and preparation areas.
Maintain item rotation using FIFO methods.
Monitor ticket times according to courses and chefs’ directions.
Adjust thermostat controls to regulate ovens, broilers, grills, roasters, and combination ovens.
Prepare food using methods including frying, baking, broiling, sautéing, and steaming.
Follow proper plate presentation, including carving meats, portioning food, adding gravies and sauces, and garnishing servings.
Contribute to a team effort and perform other related and compatible duties as assigned.
Provide excellent internal and external guest service, treating guests with courtesy and consideration.
Cooperate and communicate respectfully with employees and consistently project a positive, helpful image and attitude.
Monitor production and service levels by interacting with guests and staff.
Stay informed about company information and communications by reviewing property bulletin boards, digital signage, and the company newsletter.
Communicate concerns and information to the supervisor, listen to the supervisor, and relay improvement ideas to the supervisor and management through the chain of command.
Observe and report unsafe behavior by internal and external guests.
Maintain working relationships with company staff and applicable regulatory commissions and agencies to support compliance.
Perform duties in accordance with company core values, Osage Nation objectives, internal policies and procedures, applicable laws, and gaming regulations.