Short Order Cook - Hominy, United States - Osage Casino Hominy

Description

Overview

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.

MINIMUM QUALIFICATIONS:

• Must be a minimum of 18 years of age.
• Six (6) months of previous work experience in the food industry
• Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation Gaming license.
• Required to maintain a valid Driver's License.
• 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.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

Responsibilities

COMMUNICATION:

• 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.
• Observes and reports any and all unsafe behavior displayed by internal and external guests.

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.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and combination oven.
• Measures and mixes ingredients according to recipe to prepare soups, salads, pizzas, sandwiches, gravies, desserts, sauces, and casseroles.
• 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.
• Assisting the Deli Attendant as needed.
• 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.
• Maintains confidentiality of all privileged information.
• Contributes to a team effort and accomplishes related results as required.
• Performs all other related and compatible duties as assigned.

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.
• Monitors production and service levels by interacting with guest and staff

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

Qualifications

KNOWLEDGE, SKILLS, AND ABILITIES:

• 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. Follow written and verbal instructions.
• Establish and maintain positive relationships with managerial staff, co-workers, guests, and the general public. Work well alone or within a team.
• Communicate information and suggestions in oral and written form.
• Exercise reasonable judgment and seek guidance for decisions in a manner consistent with the essential job duties and responsibilities.
• See problems and avoid situations that could be deemed illegal or represent a safety hazard to fellow employees or guests.
• 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.
• Update job knowledge by participating in educational opportunities; attending expos or conventions; and developing or maintaining professional networks.

PHYSICAL DEMANDS:

• The employee is also regularly required to stand for extensive periods of time, walk, sit, and use hands to finger, handle, or feel objects, tools or controls.
• Ability to sit, stoop, kneel, crawl, balance, or crouch while performing duties.
• Ability to use hands to finger, handle, or feel. Ability to use arms to reach and lift above shoulders.
• Must have normal auditory and good verbal communication.
• Ability to lift upwards of 20 pounds. Ability to drag, push, or pull up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

• Work is typically performed within a kitchen and Casino setting.
• Exposure to second-hand smoke. Exposure to heat, cold, fumes and steam.
• Noise level in the work environment is moderate to high.
• 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 the risks associated in attempting to resolve issues with extremely irate or difficult people.
• The employee may be exposed to risks associated with the use of tools/machinery.

Source: Hospitality Online