+-----------------------------------+-----------------------------------+ | LINE COOK (CAFE) - RED RIVER | | +-----------------------------------+-----------------------------------+ | ----------------- ----------- | | | --------------------------------- | | | Location Kiowa Cas | | | ino - Red River (Devol, Oklahoma) | | | Job Code 22-HO-1629 | | | Department Hospitality | | | Starting Salary 14.55 | | | | | | ----------------- ----------- | | | --------------------------------- | | +-----------------------------------+-----------------------------------+ | Job Summary | | +-----------------------------------+-----------------------------------+ | Prepares and cooks food for the | | | restaurant(s). | | +-----------------------------------+-----------------------------------+ | Essential Duties and | | | Responsibilities | | +-----------------------------------+-----------------------------------+ | > All Team Members must embrace | | | and deliver Kiowas Guest Service | | | Standards to every Guest on every | | | shift, as outlined in | | | Orientation, the Team Member | | | Handbook, Standard Operating | | | Procedures (SOPs), and any other | | | related training | | | > Consistently ensures an | | | exceptional level of service and | | | satisfaction is achieved | | | throughout the property, | | | exceeding the expectations of | | | external and internal Guests | | | alike in a timely and effective | | | manner | | | > Assists Sous Chef in | | | estimating food consumption, and | | | requisitions or purchases | | | foodstuffs | | | > Assists Sous Chef in receiving | | | and examining foodstuffs and | | | supplies to ensure quality and | | | quantity meet established | | | standards and specifications | | | > Assists Sous Chef in ensuring | | | all federal, tribal, state and | | | local Health Department policies | | | and laws for food preparation, | | | food storage, safety, sanitation, | | | equipment maintenance, and | | | cleanliness | | | > Prepares food based according | | | to recipes provided or selected | | | by the Sous Chef from the menu | | | > Engages in preparing and | | | cooking meats, sauces, | | | vegetables, soups, and other | | | foods | | | > Cuts, trims, and bones meats | | | and poultry for cooking, under | | | the direction of the Sous Chef | | | > Portions cooked foods, or | | | gives instructions to workers as | | | to size of portions and methods | | | of garnishing, under the | | | direction of the Sous Chef | | | > Supervises staff to ensure | | | compliance with all kitchen and | | | casino policies and procedures | | | > All other duties as assigned | | | > Must adhere to departmental, | | | organizational, state, and | | | federal safety rules and | | | regulations, applicable processes | | | for safe operation, appropriate | | | Personal Protective Equipment, in | | | addition to any/all related | | | controls for personal welfare and | | | the safety of others | | +-----------------------------------+-----------------------------------+ | Knowledge, Skills and Abilities | | | (KSA) | | +-----------------------------------+-----------------------------------+ | Specifics Required: | | | > High school diploma or GED | | | required | | | > At least 21 years of age | | | > 1 year prior Cooking | | | experience | | | | | | Skills Required: | | | > Good organizational skills | | | > Good verbal communication | | | skills | | | > Guest service, interpersonal | | | and teamwork skills necessary to | | | maintain quality service | | | delivery | | | > Accurate and detail-oriented | | | > Basic math skills | | | | | | Abilities Required: | | | > Ability to maintain high | | | confidentiality | | | > Ability to indepe