Red Oak Cook I

Downstream Casino Resort•Quapaw, OK

3d•Onsite

About The Position

This position is responsible for maintaining a consistent elevated level of food quality and guest service, as well as the cleanliness of all back-of-the-house areas. The role involves food production, sanitation, storage, and handling procedures for all food products, with a focus on technical skills of portion control and culinary service standards. The Cook I supervises daily kitchen operations, creates production and transfer reports, and conducts new hire and on-going training programs with staff. Responsibilities also include food ordering, inventory control, organizing and maintaining food storage areas, and communicating daily menu items to line cooks. Daily inspections of walk-ins, prep areas, and refrigeration units, along with maintaining consistency in food presentation, taste, and temperature are crucial. The role requires maintaining a clean, neat, and sanitized work area, demonstrating excellent customer relations abilities, and ensuring a safe working environment for all co-workers. The ability to write prep lists and ensure kitchen equipment is clean and in good working condition is also necessary. The position promotes professional work habits, seeks opportunities to minimize expenses and increase employee productivity without sacrificing guest services, and requires respectful communication with co-workers and adherence to directions from superiors. Meeting attendance guidelines and adhering to departmental and company policies, including regulatory and ethical standards, are expected. The role serves as an outstanding example and credit to Downstream Casino Resort, providing exceptional customer service and maintaining a professional work environment. Attendance at all necessary training meetings and assistance in other projects as directed are also part of the role. Duties, responsibilities, requirements, and expectations are subject to change as needed. Hours are determined by a 24-hour schedule.

Requirements

High School Diploma
Three years of restaurant industry work, including at least one in a manager role
Knowledge of food and labor cost
Good arithmetic skills
Good attention to detail
Ability to remain calm in hectic circumstances
Some previous experience in a kitchen environment
Must be a team player.
Must present a well-groomed and professional appearance.
Must possess excellent communication skills.
Must be able to read, write, speak, and understand English. Must be able to respond to visual and oral cues.
Must be able to deal effectively and interact well with customers and employees.
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.
Must be able to be approved for and maintain a valid gaming license.
Work nights, weekends and holidays as required.
Employment is contingent upon a favorable outcome of a background investigation and drug screening.

Nice To Haves

Familiarity with MS Word, Excel, and Outlook a plus

Responsibilities

Maintain a consistent elevated level of food quality and guest service.
Maintain cleanliness of all back of the house area.
Food production, sanitation, storage, and handling procedures for all food products.
Technical skills of portion control and culinary service standards.
Supervises daily kitchen operations.
Proficiently creates production and transfer reports.
Conducts new hire and on-going training programs with staff.
Completes food ordering and inventory control.
Organizes and maintains food storage areas daily, rotation and utilization of all food products.
Communicates daily menu items to all line cooks.
Conducts daily inspections of walk-ins, prep areas, all refrigeration units, and checks temperatures of those units.
Maintains consistency in food presentation, taste, and temperature.
Maintains a clean, neat, and sanitized work area.
Shows excellent customer relations abilities.
Ensures a safe working environment for all co-workers.
Ability to write prep lists.
Ensures all kitchen equipment is clean and in good working condition before using it.
Promotes professional work habits that will develop respect and create return business from customers.
Seek opportunities to minimize expenses and increase employee productivity without sacrificing guest services.
Communicate with co-workers respectfully and follow directions from superiors.
Meet the attendance guidelines of the job and adhere to departmental and company policies.
Adheres to regulatory, departmental, and company policies in an ethical manner.
Provides exceptional customer service to all patrons and communicates in a pleasant, friendly, and professional manner always.
Maintains a professional work environment with supervisors and staff.
Attends all necessary training meetings.
Assist in other projects, as directed.