Cook

Job Description

Job Purpose or Objective(s): 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.

On Call | Pay: $15.00 Hourly | Schedule: Will vary upon business demands, typically shifts for this position will fall between 11:00am-2:00am

This is an On Call position and does not qualify for benefits. Some organization perks still apply such as access to employee health benefits, complimentary gym access, and associate dining privileges for roles base at sites with such facilities.

Weekly Earned Wage Access is an option for this position.

Primary Tasks:

1. You will prepare multiple ingredients to be cooked to include washing, chopping, slicing, and peeling of fruits and vegetables.
2. Cook food to include baking, broiling, frying, steaming, braising, and boiling; provide meals that are cooked, tasty and visually appealing; taste foods before serving and provides garnishes for food plates.
3. Provide high quality, fresh food to guests using standardized recipes and methods of preparation.
4. Control the level of waste by proper production levels and converted portion guidelines.
5. You will store and label prepared and open food following the Choctaw Nation food safety guidelines
6. Practice proper food storage and follow suitable food serving temperatures.
7. Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.
8. Provide help with set-up, service, and clean-up of food production.
9. Rotate stock to ensure usage and disposal occur before the expiration date.
10. Perform other responsibilities may be assigned.

Job Requirements:

• 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:

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