Butterfield Buffet Cook 1

Cook 1

The Cook 1 is an entry level position and works under the guidance of the Sous Chef to maintains standards established by the Executive Chef for the preparation and presentation of food in their assigned kitchen. This includes preparation, tasting, presentation, and sanitation.

Primary tasks include:

1. Preparing multiple ingredients to be cooked to include washing, chopping, slicing, and peeling of fruits and vegetables.
2. Cooking food to include baking, broiling, frying, steaming, braising, and boiling; providing meals that are cooked, tasty, and visually appealing; tasting foods before serving and providing garnishes for food plates.
3. Providing high quality, fresh food to guests using standardized recipes and methods of preparation.
4. Controlling the level of waste by proper production levels and converted portion guidelines.
5. Storing and labeling prepared and open food following the Choctaw Nation food safety guidelines.
6. Practicing proper food storage and following suitable food serving temperatures.
7. Maintaining a safe, sanitary, and organized work environment by practicing proper housekeeping procedures while working.
8. Providing help with set-up, service, and clean-up of food production.
9. Rotating stock to ensure usage and disposal occur before the expiration date.
10. Performing other responsibilities as may be assigned.

    Job requirements include:

    • Speak, read, and write English
    • Food Safety Certification
    • Six (6) months of culinary experience required or an equivalent combination of culinary education and experience

    Skills include:

    • Attention to Detail
    • Cooking Equipment Operation
    • Equipment Utilization
    • Health & Safety
    • Planning & Organizing
    • Policy & Procedures
    • Prioritizing
    • Risk Management
    • Small Appliance Maintenance
    • Verbal Communication