Line Prep Cook - Production Kitchen

Line Cook/Prep Cook

ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort

SUPERVISOR: Restaurant Chef

SALARY RANGE: $14.00 to $16.00 Per Hour

ALL FULL-TIME POSITIONS:

In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.

FUNCTIONS STATEMENT:

Prepare and/or cook a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List and serve online with efficiency.

MAJOR DUTIES:

Complete opening and closing checklists.

Refer to Daily Prep List at the start of each shift for assigned duties.

Assumes 100% responsibility for quality of products served.

Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

Follows proper plate presentation and garnish set up for all dishes.

Handles, stores and rotates all products properly.

Maintains a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.

Attends all scheduled employee meetings and brings suggestions for improvement.

Promptly reports equipment and food quality problems to Kitchen Management.

Inform Kitchen Management immediately of product shortages.

Uses our Standard Recipe Book for preparing all products. Do not rely on the memory of yourself or other employees.

Performs other duties in the areas of food service including expo or other service assistance.

Performs other related duties as assigned by the Kitchen Manager or manager-on-duty during on or off periods as needed.

NOTE: The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics of an employee in this position.

FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION

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, sauting, boiling, steaming and other cooking methods as required for each variety of dish or food being ordered.

Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (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.

FACTOR 2: SUPERVISORY CONTROLS

Incumbent is under the very general supervision of the Restaurant Chef or designee.

Supervisor assigns work on information regarding the objectives, priorities and deadlines.

Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.

FACTOR 3: GUIDELINES

Written and oral guides provide specific instructions for doing the work.

These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.

FACTOR 4: COMPLEXITY

The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.

FACTOR 5: SCOPE AND EFFECT

The primary purpose of the work is to provide high-quality food dishes that meet the expectation of the customer.

This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6: PERSONAL CONTACTS

Unlike the chefs in the main kitchen, contacts are on a face-to-face basis with guests and customers from all points on a national and international basis.

FACTOR 7: PURPOSE OF CONTACTS

The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.

FACTOR 8: PHYSICAL DEMANDS

Standing for long periods of time.

Occasional bending, stooping, kneeling, repetitive motions.

Frequent lifting up to 50 lbs.

FACTOR 9: WORK ENVIRONMENT

Normal restaurant environment.

MINIMUM QUALIFICATIONS FOR CONSIDERATION:

Must have a High School diploma or GED equivalent.

Able to work weekends, nights, and holidays.

Must be able to communicate clearly with managers and kitchen personnel.

Be able to reach, bend, stoop and frequently lift up to 40 pounds.

Be able to work in a standing position for long periods of time (up to 5 hours).