Job Title: Production Cook
Supervision Received: Executive Chef, Head Chef, Kitchen Manager, or General Manager Supervision Exercised: N/AFLSA Status: Non-exempt
Key Responsibilities:
Prepare, cook, and portion food items according to standardized recipes and production schedules.
Operate commercial kitchen equipment safely and efficiently, including ovens, grills, steamers, mixers, slicers, and kettles.
Ensure food products meet quality, taste, appearance, and portion standards.
Follow food production schedules to meet service demands and deadlines.
Monitor food temperatures and maintain proper food handling procedures.
Assist with receiving, storing, rotating, and labeling food products.
Maintain accurate records of production quantities, temperatures, and inventory as required.
Minimize food waste through proper preparation and storage practices.
Keep workstations, equipment, and kitchen areas clean and sanitized.
Follow all company policies and procedures regarding food safety and workplace safety.
Assist with inventory counts and report supply shortages to supervisors.
Support other kitchen staff as needed to ensure efficient operations Lead by example through professionalism, teamwork, and strong work ethic.
Collaborate with servers, kitchen staff, and management to ensure smooth operations.
General Responsibilities:
Actively participate in departmental and company training programs, as required.
Notify appropriate staff members when assistance is needed.
Demonstrate an upbeat and outgoing demeanor, while on duty.
Ensure compliance with all applicable regulations, laws, internal policies/procedures, and internal control protocols.
Promote outstanding customer relations.
Perform other related duties as assigned.
Qualifications:
Education Hight school diploma or GED equivalent ExperienceNo previous experience required
Knowledge, Skills & Abilities:- Must be able to read, understand, apply, and retain knowledge of departmental rules, regulations, and policies
- Knowledgeable on drink mixing techniques and alcohol serving requirements.
- Must be able to follow all instructions, written and oral.
- Knowledgeable in the area of clean and safe food preparation.
- Must be able to handle various cleaning solvents, chemicals, etc.
- May be required to be able to lift up to fifty (50) lbs.
- Must be able to walk for long periods of time; must be able to stoop, kneel, crouch, and/or crawl
- Must be able to work in fast paced environmentMust be able to work flexible schedule including; evenings, weekends, holidays and promotional events
- Must be able to work in a smoke-filled casino environmentMust be able to handle alcohol cut-offs/possibly confrontational situations with guests.
Licenses/Certifications/Other:- Must be able to pass a background check and receive a license or permit from any Regulatory Agency (Oklahoma ABLE Commission, Gaming Commission, etc.), if applicable to perform the essential job functions
- Must pass a pre-employment drug test
- Must already possess or be able to immediately obtain an Oklahoma ABLE Liquor License.
- Must obtain a Ponca Tribe Liquor License.
- Must already possess or be able to immediately obtain an Oklahoma or Federal Food Handler’s License.
- As a tribal entity, the Ponca Tribe of Indians of Oklahoma and applicable to Ponca Enterprise Gaming, LLC, gives preference in employment to an enrolled member of the Ponca Tribe of Indians of Oklahoma, and to other enrolled Native Americans of federally recognized tribes.
