Line Prep Cook - Food Court

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    "html_title": "Citizen Potawatomi Nation - Line Prep Cook - Food Court",
    "description_html": "<p><strong>JOB TITLE: Line Cook/Prep Cook</strong></p><p><strong>ORGANIZATIONAL UNIT: Grand Casino Hotel &amp; Resort</strong></p><p><strong>SUPERVISOR: Restaurant Chef</strong></p><p><strong>SALARY RANGE: $14.00-$16.00 Per Hour</strong></p><p><br></p><p><strong>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. &nbsp;</strong>&nbsp;</p><p><br></p><p>&nbsp;&nbsp;</p><p><strong>FUNCTIONS STATEMENT:&nbsp;</strong></p><p>• 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.&nbsp;</p><p><br></p><p><strong>MAJOR DUTIES:&nbsp;</strong></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>• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.&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>• Follows proper plate presentation and garnish set up for all dishes.&nbsp;</p><p>• Handles, stores and rotates all products properly.&nbsp;</p><p>• 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.&nbsp;</p><p>• Attends all scheduled employee meetings and brings suggestions for improvement.&nbsp;</p><p>• Promptly reports equipment and food quality problems to Kitchen Management.&nbsp;</p><p>• Inform Kitchen 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 Kitchen Manager or manager-on-duty during on or off periods as needed. &nbsp;</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><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;</p><p><br></p><p><strong>FACTOR 2: SUPERVISORY CONTROLS</strong></p><p>• Incumbent is under the very general supervision of the Restaurant Chef or designee.&nbsp;</p><p>• Supervisor assigns work on information regarding the objectives, priorities and deadlines.&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><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><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</strong></p><p>• Standing for long periods of time.&nbsp;</p><p>• Occasional bending, stooping, kneeling, repetitive motions.&nbsp;</p><p>• Frequent lifting up to 50 lbs.&nbsp;</p><p><br></p><p><strong>&nbsp;FACTOR 9: WORK ENVIRONMENT</strong></p><p>• Normal restaurant environment.&nbsp;</p><p><br></p><p><strong>MINIMUM QUALIFICATIONS FOR CONSIDERATION: </strong>&nbsp;&nbsp;</p><p>• Must have a High School diploma or GED equivalent.&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 40 pounds.&nbsp;</p><p>• Be able to work in a standing position for long periods of time (up to 5 hours).&nbsp;</p><p><br></p><p><br></p>",
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      "datePosted": "2026-05-28T17:44:51-05:00",
      "description": "<p>Description</p><p><strong>JOB TITLE: Line Cook/Prep Cook</strong></p><p><strong>ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort</strong></p><p><strong>SUPERVISOR: Restaurant Chef</strong></p><p><strong>SALARY RANGE: $14.00-$16.00 Per Hour</strong></p><p><br/></p><p><strong>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.  </strong> </p><p><br/></p><p>  </p><p><strong>FUNCTIONS STATEMENT: </strong></p><p>• 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. </p><p><br/></p><p><strong>MAJOR DUTIES: </strong></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>• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. </p><p>• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. </p><p>• Follows proper plate presentation and garnish set up for all dishes. </p><p>• Handles, stores and rotates all products properly. </p><p>• 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. </p><p>• Attends all scheduled employee meetings and brings suggestions for improvement. </p><p>• Promptly reports equipment and food quality problems to Kitchen Management. </p><p>• Inform Kitchen 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 Kitchen Manager or manager-on-duty during on or off periods as needed.  </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><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><br/></p><p><strong>FACTOR 2: SUPERVISORY CONTROLS</strong></p><p>• Incumbent is under the very general supervision of the Restaurant Chef or designee. </p><p>• Supervisor assigns work on information regarding the objectives, priorities and deadlines. </p><p>• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures. </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><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. </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>• Must have a High School diploma or GED equivalent. </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 40 pounds. </p><p>• Be able to work in a standing position for long periods of time (up to 5 hours). </p><p><br/></p><p><br/></p>",
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