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).