Restaurant Line Cook-FT

Fort Sill Apache Companies•Lawton, OK

43d•Onsite

About The Position

The Restaurant Line Cook is responsible for setting up, maintaining, and controlling the quality and presentation consistency of all food and menu items. This role involves preparing food in accordance with standard recipes and guest specifications, ensuring proper storage and portion control of ingredients, and maintaining a clean and organized work area in compliance with health and safety regulations. The position requires adherence to ServSafe and HACCP guidelines, accurate preparation of requisitions, and effective use of math skills for recipe adherence and portioning. The Line Cook will also assist the Executive Chef and kitchen management team as directed and perform other related duties as requested. Regular attendance and adherence to the casino's policies and procedures, including the 'Eye, Hi, Goodbye' program, are essential. Due to the nature of the hospitality industry, team members may be required to work varying schedules, including weekends and holidays.

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.
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).
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.

Nice To Haves

Culinary or apprenticeship program preferred.

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 control 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.
Understand and comply with the Eye, Hi, Goodbye program.
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.