Restaurant Part-Time Prep Cook

Food Service Position

Under general supervision of the Food & Beverage Supervisor, maintains an efficient food operation by preparing hot and cold food items in accordance with production requirements, recipes and established safety policies and procedures.

Six (6) months of previous work experience in the food industry

Required to provide documents to show the applicant is eligible to work in the United States.

Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.

Makes efforts to keep informed of company information and communications by reviewing property bulletin boards, digital signage, and company newsletter.

Effectively communicates concerns and information to supervisor and listens to communication from supervisor.

Effectively relates ideas for improvements to supervisor and management in accordance with chain of command.

DEPARTMENT OPERATIONS:

Ensures production of prep items; checks prep lists and determines what items are needed for the day. Sets up workstation according to restaurant guidelines.

Reads menus to estimate food requirements and may order food from supplier.

Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.

Adds seasoning to foods during mixing or cooking.

Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.

Washes, peels, cuts and shreds vegetables and fruits to prepare them for use.

Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.

Follows all food safety, sanitation, and guidelines when preparing hot and cold foods.

Rotates food products on a daily basis.

Performs quality control checks before, during, and after production to ensure highest quality at all times.

Keeping kitchen area clean and up to health code standards at all times.

Keep cases stocked and properly rotated daily as well as deli prep areas.

Cleaning up area as well as washing all dishes used during prep.

GUEST SERVICE:

Provides excellent internal and external guest services, treating all guests with courtesy and consideration at all times.

Cooperates and communicates with all employees, always exhibiting mutual respect and consistently projecting a positive, helpful image and attitude.

REGULATORY COMPLIANCE:

Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance.

Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act

Knowledge of restaurant operations and food service principles.

Knowledge of cold prep, proper knife handling, maintaining proper temperature, and work safety and sanitation standards.

Knowledge of food preparation and presentation methods, techniques, and quality standards.

Knowledge of safe practices in a kitchen working environment.

Skill in cooking and preparing a variety of foods.

Read, write, speak and understand the English language. Read Company or departmental reports, newsletters, and documents.

Perform basic mathematical computations (add, subtract, multiply, divide in all units of measure, including whole numbers, common fractions, and decimals.)

Protect the Company's value by keeping information confidential.

Perform assigned tasks under frequent supervision. Work well alone or within a team.

Respond to inquiries or complaints from employees, guests, regulatory agencies, and others.

Travel locally, or between properties as needed.

Maintain physical condition and stamina appropriate to performance of assigned duties.

and developing or maintaining professional networks.

Work is typically performed within a kitchen and Casino setting.

The employee may be exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands.

The employee may be exposed to risks associated with the use of tools/machinery.