Prep Cook - Part Time - Bartlesville

Overview

The Prep Cook 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.

 

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

 

MINIMUM QUALIFICATIONS:

• Must be 18 years of age or older.
• Six (6) months of culinary experience required or an equivalent combination of culinary education and experience.
• Food Safety Certification.
• Speak, read, and write English.
• 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.

Qualifications

JOB DUTIES:

• You will prepare multiple ingredients to be cooked to include washing, chopping, slicing, and peeling of fruits and vegetables.
• 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.
• Provide high quality, fresh food to guests using standardized recipes and methods of preparation.
• Control the level of waste by proper production levels and converted portion guidelines.
• You will store and label prepared and open food following safety guidelines.
• Practice proper food storage and follow suitable food serving temperatures.
• Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.
• Provide help with set-up, service, and clean-up of food production.
• Rotate stock to ensure usage and disposal occur before the expiration date.
• Perform other responsibilities may be assigned.

 

PHYSICAL DEMANDS:

• Required to stand for up to 8 hours per day.
• Ability to sit, walks, stoops, kneel 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, push, or pull upwards of 25 pounds.

 

WORK ENVIRONMENT:

• Work is typically performed within a kitchen and Casino setting.
• Exposure to second-hand smoke and a high noise level.
• Exposure to heat, cold, fumes and steam.
• Evening and weekend shifts may be required. Extended hours and irregular shifts may be required.