Line Prep Cook - Production Kitchen

Citizen Potawatomi Nation•Shawnee, OK

2d•$14 - $16•Onsite

About The Position

This position is responsible for preparing and cooking a variety of food products in a production kitchen environment. The Line Cook/Prep Cook will work under the supervision of the Restaurant Chef and is expected to maintain high-quality standards and efficiency in food preparation and service.

Requirements

High School diploma or GED equivalent.
Able to work weekends, nights, and holidays.
Able to communicate clearly with managers and kitchen personnel.
Able to reach, bend, stoop and frequently lift up to 40 pounds.
Able to work in a standing position for long periods of time (up to 5 hours).
Knowledge of Public Health prescribed hand-washing techniques.
Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria.
Knowledge of minimum internal temperature for a variety of cooked foods.
Knowledge of presentation and garnish requirements for each dish.
Knowledge of broiling, frying, sautéing, boiling, steaming and other cooking methods.
Knowledge of safety standards as prescribed by OSHA.
Knowledge of waste, labor/cost benefit principles regarding food and supplies.
Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes.

Responsibilities

Prepare and cook a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, and breads.
Utilize various equipment and utensils according to the Daily Prep List.
Serve food efficiently on the line.
Complete opening and closing checklists.
Refer to the Daily Prep List at the start of each shift for assigned duties.
Take full responsibility for the quality of products served.
Stock and maintain sufficient levels of food products at line stations to ensure smooth service.
Prepare items for various cooking methods (broiling, grilling, frying, sautéing) by portioning, battering, breading, seasoning, and/or marinating.
Understand and consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Follow proper plate presentation and garnish set up for all dishes.
Handle, store, and rotate all products properly.
Maintain a clean and sanitary workstation area, including all equipment.
Attend all scheduled employee meetings and provide suggestions for improvement.
Promptly report equipment and food quality problems to Kitchen Management.
Inform Kitchen Management immediately of product shortages.
Use the Standard Recipe Book for preparing all products.
Perform other duties in food service, such as expo or other service assistance.
Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.