Line Prep Cook - Production Kitchen

Description

JOB TITLE: 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, sautéing 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, sauté 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, sautéing, 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).