Gaucho Server - Flame

{
  "content_hash": "b62ee40f2d8b8217dcf908e4c743f32939dcf73aa69c609f5bbb39f88731ac3c",
  "source_hash": "c3728147d482af914e733a2555006d6c6adeb4f373a1e1fb5231eccdea4ae6eb",
  "last_changed_at": "2026-05-30T05:49:09.942Z",
  "active_status": "active"
}

{
  "language": "en",
  "location": {
    "raw": "Grand Casino Hotel & Resort",
    "city": "Shawnee",
    "region": "OK",
    "country": "United States",
    "is_remote": false,
    "confidence": 0.8
  },
  "salary_max": null,
  "salary_min": 9,
  "inferred_at": "2026-06-06T13:40:17.035Z",
  "launch_scope": {
    "reason": "paylocity_production_catalog",
    "included": true,
    "location": {
      "raw": "Grand Casino Hotel & Resort",
      "city": "Shawnee",
      "region": "OK",
      "country": "United States",
      "is_remote": false,
      "confidence": 0.8
    },
    "countries": [
      "United States"
    ]
  },
  "remote_policy": null,
  "salary_period": null,
  "workplace_type": null,
  "salary_currency": "USD"
}

{}

{
  "detail": {
    "url": "https://recruiting.paylocity.com/recruiting/jobs/Details/3656314/Citizen-Potawatomi-Nation/Gaucho-Server-Flame",
    "job_type": "Part-time",
    "pageData": {
      "jobTitle": "Gaucho Server - Flame",
      "moduleName": "Citizen Potawatomi Nation",
      "showSocialWidget": true
    },
    "apply_path": "/Recruiting/jobs/Apply/3656314",
    "html_title": "Citizen Potawatomi Nation - Gaucho Server - Flame",
    "description_html": "<p>&nbsp;&nbsp;</p><p><strong>JOB TITLE: Flame Gaucho Meat Carver </strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p><p><strong>ORGANIZATIONAL UNIT: Grand Casino Hotel &amp; Resort </strong>&nbsp;</p><p><strong>SUPERVISOR: General Manager of Flame</strong>&nbsp;</p><p><strong>FLSA: Non-Exempt </strong>&nbsp;</p><p><strong>Salary Range: $9.00 + tips</strong></p><p><br></p><p><br></p><p>&nbsp;&nbsp;</p><p><strong>FUNCTIONS STATEMENT: </strong>&nbsp;</p><p>• As a Flame Gaucho Meat Carver, you will play a pivotal role in creating authentic Brazilian steakhouse experience. Gaucho Meat Carver’s ensure exemplary guest service by providing a full knowledge of cuts of meats table side and what is available on the salad area as well.&nbsp;</p><p><br></p><p><strong>MAJOR DUTIES: </strong>&nbsp;</p><p>• Carving and serving tableside freshly prepared cuts of meats for the guest according to established standards.&nbsp;</p><p>• Maintaining positive guest satisfaction by answering questions, accommodating special request.&nbsp;</p><p>• Cleaning, organizing and restocking product/equipment at the end of the shift.&nbsp;</p><p>• Following established safety standards using safe food handling guidelines and maintains clean work area.&nbsp;</p><p>• Complete opening and closing checklists.&nbsp;</p><p>• Refer to Daily Prep List at the start of each shift for assigned duties.&nbsp;</p><p>• Assumes 100% responsibility for quality of products served.&nbsp;</p><p>• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.&nbsp;</p><p>• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.&nbsp;</p><p>• Handles, stores and rotates all products properly.&nbsp;</p><p>• Attends all scheduled employee meetings and brings suggestions for improvement.&nbsp;</p><p>• Promptly reports equipment and food quality problems to management staff.&nbsp;</p><p>• Inform Management immediately of product shortages.&nbsp;</p><p>• Uses our Standard Recipe Book for preparing all products. Do not rely on the memory of yourself or other employees.&nbsp;</p><p>• Performs other duties in the areas of food service including expo or other service assistance.&nbsp;</p><p>• Performs other related duties as assigned by the Culinary Chefs or manager-on-duty during on or off periods as needed. &nbsp;</p><p>• Accurately taking food order.&nbsp;</p><p>• Explaining and describing menu items to customers.&nbsp;</p><p>• Describing preparation methods of special menu items.&nbsp;</p><p>• Professional appearance (well-groomed).&nbsp;</p><p><br></p><p><strong>NOTE:</strong> <strong>The above duties are intended to describe the general nature of work performed by an employee in this position.</strong> <strong>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.</strong> &nbsp;</p><p><br></p><p><br></p><p><strong>&nbsp;&nbsp;</strong></p><p><strong>FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION</strong></p><p>• Knowledge of Public Health prescribed hand-washing techniques. &nbsp;</p><p>• Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria. &nbsp;</p><p>• Knowledge of minimum internal temperature for a variety of cooked foods. &nbsp;</p><p>• Knowledge of presentation and garnish requirements for each dish. &nbsp;</p><p>• Knowledge of broiling, frying, sautéing, boiling, steaming and other cooking methods as required for each variety of dish or food being ordered. &nbsp;</p><p>• Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA). &nbsp;</p><p>• Knowledge of waste, labor/cost, benefit principles regarding food and supplies. &nbsp;</p><p>• Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes. &nbsp;&nbsp;</p><p>• Knowledge of courteous, appropriate and inappropriate greeting techniques.&nbsp;</p><p>• Knowledge of infection control factors, i.e. unsanitary cleaning cloths, and personal apparel, sterilization techniques of glasses, dishes and utensils.&nbsp;</p><p><br></p><p><br></p><p><strong>FACTOR 2: SUPERVISORY CONTROLS</strong></p><p>• Incumbent is under the very general supervision of the Tournant Chef, Sous Chef, Executive Chef, Venue FOH Manager &nbsp;</p><p>• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures. &nbsp;</p><p>• The supervisor assigns work, advises on changes in procedures and is available in the immediate area for assistance when required.&nbsp;</p><p>• Routine work is performed independently following set procedures.&nbsp;</p><p>• The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work.&nbsp;</p><p>• When instructions do not apply, the problem is referred to the supervisor.&nbsp;</p><p>• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.&nbsp;</p><p><br></p><p><br></p><p><strong>FACTOR 3: GUIDELINES</strong></p><p>• Written and oral guides provide specific instructions for doing the work.&nbsp;</p><p>• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.&nbsp;</p><p><br></p><p><br></p><p><strong>FACTOR 4: COMPLEXITY</strong></p><p>• The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.&nbsp;</p><p><br></p><p><strong>FACTOR 5: SCOPE AND EFFECT</strong></p><p>• The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer.&nbsp;</p><p>• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.&nbsp;</p><p><br></p><p><strong>FACTOR 6: PERSONAL CONTACTS</strong></p><p>• 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.&nbsp;</p><p><br></p><p><strong>FACTOR 7: PURPOSE OF CONTACTS</strong></p><p>• The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.&nbsp;</p><p><br></p><p><strong>FACTOR 8: PHYSICAL DEMANDS&nbsp;</strong></p><p>• Standing for long periods of time.&nbsp;</p><p>• Occasional bending, stooping, kneeling, repetitive motions, intelligible speech, hearing and visual acuity.&nbsp;</p><p>• Frequent lifting up to 50 lbs.&nbsp;</p><p><br></p><p><strong>FACTOR 9: WORK ENVIRONMENT</strong></p><p>• Normal restaurant environment. &nbsp;</p><p><br></p><p><strong>MINIMUM QUALIFICATIONS FOR CONSIDERATION:</strong> &nbsp;&nbsp;&nbsp;</p><p>• Legally able to work in the United States&nbsp;</p><p>• Must have a High School diploma or GED equivalent.&nbsp;</p><p>• Two years of previous food and beverage, customer service and knife handling are required.&nbsp;</p><p>• Excellent communication skills&nbsp;</p><p>• Able to work weekends, nights, and holidays.&nbsp;</p><p>• Must be able to communicate clearly with managers and kitchen personnel.&nbsp;</p><p>• Be able to reach, bend, stoop and frequently lift up to 50 pounds.&nbsp;</p><p>• Be able to work in a standing position for long periods of time (up to 5 hours).&nbsp;</p><p>• Maintain professional appearance.&nbsp;</p><p>• Ability to pass a thorough background-check as prescribed by CPN Gaming Commission.&nbsp;</p>",
    "jsonld_jobposting": {
      "@type": "JobPosting",
      "title": "Gaucho Server - Flame",
      "@context": "https://schema.org",
      "datePosted": "2025-10-17T21:56:11-05:00",
      "description": "<p>Description</p><p>  </p><p><strong>JOB TITLE: Flame Gaucho Meat Carver </strong>     </p><p><strong>ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort </strong> </p><p><strong>SUPERVISOR: General Manager of Flame</strong> </p><p><strong>FLSA: Non-Exempt </strong> </p><p><strong>Salary Range: $9.00 + tips</strong></p><p><br/></p><p><br/></p><p>  </p><p><strong>FUNCTIONS STATEMENT: </strong> </p><p>• As a Flame Gaucho Meat Carver, you will play a pivotal role in creating authentic Brazilian steakhouse experience. Gaucho Meat Carver’s ensure exemplary guest service by providing a full knowledge of cuts of meats table side and what is available on the salad area as well. </p><p><br/></p><p><strong>MAJOR DUTIES: </strong> </p><p>• Carving and serving tableside freshly prepared cuts of meats for the guest according to established standards. </p><p>• Maintaining positive guest satisfaction by answering questions, accommodating special request. </p><p>• Cleaning, organizing and restocking product/equipment at the end of the shift. </p><p>• Following established safety standards using safe food handling guidelines and maintains clean work area. </p><p>• Complete opening and closing checklists. </p><p>• Refer to Daily Prep List at the start of each shift for assigned duties. </p><p>• Assumes 100% responsibility for quality of products served. </p><p>• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. </p><p>• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. </p><p>• Handles, stores and rotates all products properly. </p><p>• Attends all scheduled employee meetings and brings suggestions for improvement. </p><p>• Promptly reports equipment and food quality problems to management staff. </p><p>• Inform Management immediately of product shortages. </p><p>• Uses our Standard Recipe Book for preparing all products. Do not rely on the memory of yourself or other employees. </p><p>• Performs other duties in the areas of food service including expo or other service assistance. </p><p>• Performs other related duties as assigned by the Culinary Chefs or manager-on-duty during on or off periods as needed.  </p><p>• Accurately taking food order. </p><p>• Explaining and describing menu items to customers. </p><p>• Describing preparation methods of special menu items. </p><p>• Professional appearance (well-groomed). </p><p><br/></p><p><strong>NOTE:</strong> <strong>The above duties are intended to describe the general nature of work performed by an employee in this position.</strong> <strong>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.</strong>  </p><p><br/></p><p><br/></p><p><strong>  </strong></p><p><strong>FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION</strong></p><p>• Knowledge of Public Health prescribed hand-washing techniques.  </p><p>• Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria.  </p><p>• Knowledge of minimum internal temperature for a variety of cooked foods.  </p><p>• Knowledge of presentation and garnish requirements for each dish.  </p><p>• Knowledge of broiling, frying, sautéing, boiling, steaming and other cooking methods as required for each variety of dish or food being ordered.  </p><p>• Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA).  </p><p>• Knowledge of waste, labor/cost, benefit principles regarding food and supplies.  </p><p>• Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes.   </p><p>• Knowledge of courteous, appropriate and inappropriate greeting techniques. </p><p>• Knowledge of infection control factors, i.e. unsanitary cleaning cloths, and personal apparel, sterilization techniques of glasses, dishes and utensils. </p><p><br/></p><p><br/></p><p><strong>FACTOR 2: SUPERVISORY CONTROLS</strong></p><p>• Incumbent is under the very general supervision of the Tournant Chef, Sous Chef, Executive Chef, Venue FOH Manager  </p><p>• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.  </p><p>• The supervisor assigns work, advises on changes in procedures and is available in the immediate area for assistance when required. </p><p>• Routine work is performed independently following set procedures. </p><p>• The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work. </p><p>• When instructions do not apply, the problem is referred to the supervisor. </p><p>• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations. </p><p><br/></p><p><br/></p><p><strong>FACTOR 3: GUIDELINES</strong></p><p>• Written and oral guides provide specific instructions for doing the work. </p><p>• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations. </p><p><br/></p><p><br/></p><p><strong>FACTOR 4: COMPLEXITY</strong></p><p>• The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses. </p><p><br/></p><p><strong>FACTOR 5: SCOPE AND EFFECT</strong></p><p>• The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer. </p><p>• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur. </p><p><br/></p><p><strong>FACTOR 6: PERSONAL CONTACTS</strong></p><p>• 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. </p><p><br/></p><p><strong>FACTOR 7: PURPOSE OF CONTACTS</strong></p><p>• The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns. </p><p><br/></p><p><strong>FACTOR 8: PHYSICAL DEMANDS </strong></p><p>• Standing for long periods of time. </p><p>• Occasional bending, stooping, kneeling, repetitive motions, intelligible speech, hearing and visual acuity. </p><p>• Frequent lifting up to 50 lbs. </p><p><br/></p><p><strong>FACTOR 9: WORK ENVIRONMENT</strong></p><p>• Normal restaurant environment.  </p><p><br/></p><p><strong>MINIMUM QUALIFICATIONS FOR CONSIDERATION:</strong>    </p><p>• Legally able to work in the United States </p><p>• Must have a High School diploma or GED equivalent. </p><p>• Two years of previous food and beverage, customer service and knife handling are required. </p><p>• Excellent communication skills </p><p>• Able to work weekends, nights, and holidays. </p><p>• Must be able to communicate clearly with managers and kitchen personnel. </p><p>• Be able to reach, bend, stoop and frequently lift up to 50 pounds. </p><p>• Be able to work in a standing position for long periods of time (up to 5 hours). </p><p>• Maintain professional appearance. </p><p>• Ability to pass a thorough background-check as prescribed by CPN Gaming Commission. </p>",
      "jobLocation": {
        "@type": "Place",
        "address": {
          "@type": "PostalAddress",
          "postalCode": "74801",
          "addressRegion": "OK",
          "streetAddress": "777 Grand Casino Blvd",
          "addressCountry": "US",
          "addressLocality": "Shawnee"
        }
      },
      "hiringOrganization": {
        "logo": "https://recruiting.paylocity.com/recruiting/jobs/GetLogoFile?moduleId=13737",
        "name": "Citizen Potawatomi Nation",
        "@type": "Organization"
      }
    },
    "requirements_html": null,
    "requirements_text": null
  },
  "list_job": {
    "JobId": 3656314,
    "IsRemote": false,
    "JobTitle": "Gaucho Server - Flame",
    "IsInternal": false,
    "Description": "",
    "JobLocation": {
      "Zip": "74801",
      "City": "Shawnee",
      "Name": "Grand Casino Hotel & Resort",
      "Metro": null,
      "State": "OK",
      "County": null,
      "Address": "777 Grand Casino Blvd",
      "Country": "USA",
      "Address2": null,
      "ModuleId": 13737,
      "LocationId": 3581028,
      "SmartyAddressId": "fa90f035-79f4-433a-b9a6-e5e25b57714c"
    },
    "LocationName": "Grand Casino Hotel & Resort",
    "PublishedDate": "2025-10-19T11:11:42-05:00",
    "HiringDepartment": null,
    "IndeedRemoteType": 2,
    "ShouldDisplayLocation": true
  },
  "detail_errors": []
}