Bistro Restaurant- Cashier/Cook

{
  "content_hash": "d847ab1952bd157b7a43e98f0d4f04b87b215b7a2833c083dbde596cf65f7ef0",
  "source_hash": "94d06d105678cee311c1dff84f5ed078bbb289275c80a343112a751c5f3ef6d4",
  "last_changed_at": "2026-05-30T05:49:09.942Z",
  "active_status": "active"
}

{
  "language": "en",
  "location": {
    "raw": "FireLake Casino",
    "city": "Shawnee",
    "region": "OK",
    "country": "United States",
    "is_remote": false,
    "confidence": 0.8
  },
  "salary_max": null,
  "salary_min": null,
  "inferred_at": "2026-06-06T13:40:16.999Z",
  "launch_scope": {
    "reason": "paylocity_production_catalog",
    "included": true,
    "location": {
      "raw": "FireLake Casino",
      "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": null
}

{}

{
  "detail": {
    "url": "https://recruiting.paylocity.com/recruiting/jobs/Details/623033/Citizen-Potawatomi-Nation/Bistro-Restaurant-Cashier-Cook",
    "job_type": "Full-time",
    "pageData": {
      "jobTitle": "Bistro Restaurant- Cashier/Cook",
      "moduleName": "Citizen Potawatomi Nation",
      "showSocialWidget": true
    },
    "apply_path": "/Recruiting/jobs/Apply/623033",
    "html_title": "Citizen Potawatomi Nation - Bistro Restaurant- Cashier/Cook",
    "description_html": "<p><strong>&nbsp;STARTING PAY $15.00 PER HOUR&nbsp;</strong> &nbsp;</p><p><br></p><p><strong>ALL FULL TIME POSITIONS: &nbsp;&nbsp;&nbsp;&nbsp;</strong></p><ul><li>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. &nbsp;</li></ul><p><br></p><p><strong>FUNCTIONS STATEMENT:</strong></p><ul><li>&nbsp;Accurately and efficiently cooks meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking.&nbsp;</li></ul><p><br></p><p><strong>MAJOR DUTIES:</strong></p><ul><li>Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a &nbsp;&nbsp;&nbsp;variety of other kitchen equipment.&nbsp;</li><li>&nbsp;Assumes 100% responsibility for quality of products served.&nbsp;</li><li>Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.&nbsp;</li><li>Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.&nbsp;</li><li>Portions food products prior to cooking according to standard portion sizes and recipe specifications.</li><li>Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.</li><li>Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.</li><li>&nbsp;Load, run and unload dish machine.</li><li>Bag and haul dish room trash to dumpster at designed times.</li><li>Follows proper plate presentation and garnish set up for all dishes.</li><li>&nbsp;Handles, stores and rotates all products properly.</li><li>&nbsp;Assists in food prep assignments during off-peak periods as needed.</li><li>Attends all scheduled employee meetings and brings suggestions for improvement.&nbsp;</li><li>Performs other related duties as assigned by the manager-on-duty.&nbsp;</li><li>Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.</li><li>&nbsp;Responsible for operating assigned cash register for sales transactions on Bistro food orders and ensure that transactions are accurate and cash drawer is balanced at end of shift.</li><li>&nbsp;Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.</li><li>Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.</li></ul><p><br></p><p><br></p>",
    "jsonld_jobposting": {
      "@type": "JobPosting",
      "title": "Bistro Restaurant- Cashier/Cook",
      "@context": "https://schema.org",
      "datePosted": "2026-04-29T20:15:40-05:00",
      "description": "<p>Description</p><p><strong> STARTING PAY $15.00 PER HOUR </strong>  </p><p><br/></p><p><strong>ALL FULL TIME POSITIONS:     </strong></p><ul><li>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.  </li></ul><p><br/></p><p><strong>FUNCTIONS STATEMENT:</strong></p><ul><li> Accurately and efficiently cooks meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. </li></ul><p><br/></p><p><strong>MAJOR DUTIES:</strong></p><ul><li>Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a    variety of other kitchen equipment. </li><li> Assumes 100% responsibility for quality of products served. </li><li>Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. </li><li>Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. </li><li>Portions food products prior to cooking according to standard portion sizes and recipe specifications.</li><li>Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.</li><li>Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.</li><li> Load, run and unload dish machine.</li><li>Bag and haul dish room trash to dumpster at designed times.</li><li>Follows proper plate presentation and garnish set up for all dishes.</li><li> Handles, stores and rotates all products properly.</li><li> Assists in food prep assignments during off-peak periods as needed.</li><li>Attends all scheduled employee meetings and brings suggestions for improvement. </li><li>Performs other related duties as assigned by the manager-on-duty. </li><li>Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.</li><li> Responsible for operating assigned cash register for sales transactions on Bistro food orders and ensure that transactions are accurate and cash drawer is balanced at end of shift.</li><li> Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.</li><li>Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.</li></ul><p><br/></p><p><br/></p><p>Requirements</p><p>  <strong>FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION</strong></p><p> </p><ul><li>Knowledge of Public Health prescribed hand-washing techniques.</li><li>Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria.</li><li>Knowledge of minimum internal temperature for a variety of cooked foods.</li><li>Knowledge of presentation and garnish requirements for each dish.</li><li>Knowledge of broiling, frying, sautéing, boiling, steaming and other cooking methods as required for each variety of dish or food being ordered.</li><li>Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA).</li><li>Knowledge of waste, labor/cost benefit principles regarding food and supplies.</li><li>Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes. </li></ul><p><br/></p><p><strong>FACTOR 2:</strong> <strong>SUPERVISORY CONTROLS</strong></p><ul><li> Incumbent is under the very general supervision of the Bistro Cook.</li><li>Supervisor assigns work on information regarding the objectives, priorities and deadlines.</li><li>Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.</li></ul><p><br/></p><p><strong>FACTOR 3:</strong> <strong>GUIDELINES</strong></p><p><br/></p><ul><li>Written and oral guides provide specific instructions for doing the work.</li><li>These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.</li></ul><p><br/></p><p><strong>FACTOR 4:</strong> <strong>COMPLEXITY</strong></p><p><br/></p><ul><li>The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.</li></ul><p><br/></p><p><strong>FACTOR 5:</strong> <strong>SCOPE AND EFFECT</strong></p><p><br/></p><ul><li>The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer.</li><li>This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.</li></ul><p><br/></p><p><strong>FACTOR 6:</strong> <strong>PERSONAL CONTACTS</strong></p><ul><li>Un-like the chefs in the main kitchen, contacts are on a face-to-face to basis with guests and customers from all points on a national and international basis.</li></ul><p><br/></p><p><strong>FACTOR 7:</strong> <strong>PURPOSE OF CONTACTS</strong></p><ul><li>The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.</li></ul><p><br/></p><p><strong>FACTOR 8:</strong> <strong>PHYSICAL DEMANDS</strong></p><p><br/></p><ul><li>Standing for long periods of time.</li><li>Occasional bending, stooping, kneeling, repetitive motions.</li><li>Frequent lifting up to 50 lbs.</li></ul><p><br/></p><p><strong>FACTOR 9:</strong> <strong>WORK ENVIRONMENT </strong></p><p><br/></p><ul><li> Normal restaurant environment.</li></ul><p><br/></p><p><strong>NOTE:</strong> <strong>The above-described 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.</strong></p>",
      "jobLocation": {
        "@type": "Place",
        "address": {
          "@type": "PostalAddress",
          "postalCode": "74801",
          "addressRegion": "OK",
          "streetAddress": "41207 Hardesty Road",
          "addressCountry": "US",
          "addressLocality": "Shawnee"
        }
      },
      "hiringOrganization": {
        "logo": "https://recruiting.paylocity.com/recruiting/jobs/GetLogoFile?moduleId=13737",
        "name": "Citizen Potawatomi Nation",
        "@type": "Organization"
      }
    },
    "requirements_html": "<p>&nbsp;&nbsp;<strong>FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION</strong></p><p>&nbsp;</p><ul><li>Knowledge of Public Health prescribed hand-washing techniques.</li><li>Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria.</li><li>Knowledge of minimum internal temperature for a variety of cooked foods.</li><li>Knowledge of presentation and garnish requirements for each dish.</li><li>Knowledge of broiling, frying, sautéing, boiling, steaming and other cooking methods as required for each variety of dish or food being ordered.</li><li>Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA).</li><li>Knowledge of waste, labor/cost benefit principles regarding food and supplies.</li><li>Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes.&nbsp;</li></ul><p><br></p><p><strong>FACTOR 2:</strong> <strong>SUPERVISORY CONTROLS</strong></p><ul><li>&nbsp;Incumbent is under the very general supervision of the Bistro Cook.</li><li>Supervisor assigns work on information regarding the objectives, priorities and deadlines.</li><li>Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.</li></ul><p><br></p><p><strong>FACTOR 3:</strong> <strong>GUIDELINES</strong></p><p><br></p><ul><li>Written and oral guides provide specific instructions for doing the work.</li><li>These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.</li></ul><p><br></p><p><strong>FACTOR 4:</strong> <strong>COMPLEXITY</strong></p><p><br></p><ul><li>The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.</li></ul><p><br></p><p><strong>FACTOR 5:</strong> <strong>SCOPE AND EFFECT</strong></p><p><br></p><ul><li>The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer.</li><li>This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.</li></ul><p><br></p><p><strong>FACTOR 6:</strong> <strong>PERSONAL CONTACTS</strong></p><ul><li>Un-like the chefs in the main kitchen, contacts are on a face-to-face to basis with guests and customers from all points on a national and international basis.</li></ul><p><br></p><p><strong>FACTOR 7:</strong> <strong>PURPOSE OF CONTACTS</strong></p><ul><li>The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.</li></ul><p><br></p><p><strong>FACTOR 8:</strong> <strong>PHYSICAL DEMANDS</strong></p><p><br></p><ul><li>Standing for long periods of time.</li><li>Occasional bending, stooping, kneeling, repetitive motions.</li><li>Frequent lifting up to 50 lbs.</li></ul><p><br></p><p><strong>FACTOR 9:</strong> <strong>WORK ENVIRONMENT&nbsp;</strong></p><p><br></p><ul><li>&nbsp;Normal restaurant environment.</li></ul><p><br></p><p><strong>NOTE:</strong> <strong>The above-described 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.</strong></p>",
    "requirements_text": "FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION\n Knowledge of Public Health prescribed hand-washing techniques.\n Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria.\n Knowledge of minimum internal temperature for a variety of cooked foods.\n Knowledge of presentation and garnish requirements for each dish.\n Knowledge of broiling, frying, sautéing, boiling, steaming and other cooking methods as required for each variety of dish or food being ordered.\n Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA).\n Knowledge of waste, labor/cost benefit principles regarding food and supplies.\n Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes.\n FACTOR 2: SUPERVISORY CONTROLS\n Incumbent is under the very general supervision of the Bistro Cook.\n Supervisor assigns work on information regarding the objectives, priorities and deadlines.\n Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.\n FACTOR 3: GUIDELINES\n Written and oral guides provide specific instructions for doing the work.\n These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.\n FACTOR 4: COMPLEXITY\n The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.\n FACTOR 5: SCOPE AND EFFECT\n The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer.\n This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.\n FACTOR 6: PERSONAL CONTACTS\n Un-like the chefs in the main kitchen, contacts are on a face-to-face to basis with guests and customers from all points on a national and international basis.\n FACTOR 7: PURPOSE OF CONTACTS\n The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.\n FACTOR 8: PHYSICAL DEMANDS\n Standing for long periods of time.\n Occasional bending, stooping, kneeling, repetitive motions.\n Frequent lifting up to 50 lbs.\n FACTOR 9: WORK ENVIRONMENT\n Normal restaurant environment.\n NOTE: The above-described 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."
  },
  "list_job": {
    "JobId": 623033,
    "IsRemote": false,
    "JobTitle": "Bistro Restaurant- Cashier/Cook",
    "IsInternal": false,
    "Description": "",
    "JobLocation": {
      "Zip": "74801",
      "City": "Shawnee",
      "Name": "FireLake Casino",
      "Metro": null,
      "State": "OK",
      "County": null,
      "Address": "41207 Hardesty Road",
      "Country": "USA",
      "Address2": null,
      "ModuleId": 13737,
      "LocationId": 591913,
      "SmartyAddressId": "00000000-0000-0000-0000-000000000000"
    },
    "LocationName": "FireLake Casino",
    "PublishedDate": "2026-04-29T15:15:40-05:00",
    "HiringDepartment": "FireLake Casino",
    "IndeedRemoteType": 2,
    "ShouldDisplayLocation": true
  },
  "detail_errors": []
}