Line Cook jobs at Osage Casino

Responsible for daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel including all cooks, buffet attendants, and dishwashers. Ensures that all recipes, food preparations, and presentations meet Restaurant, Banquets and Special Event specifications and commitment to quality. MINIMUM QUALIFICATIONS: * Must be at least 21 years of age. * Requires Formal training and a culinary arts degree from an accredited culinary institute plus three (3) years of experience in a food preparation position; or a High School Diploma/GED plus five (5) or more years of experience as a Chef in a Hotel or Country Club setting. * Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license. * Required to maintain a valid Driver's License. * Required to provide documents to show the applicant is eligible to work in the United States. * Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos. * Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation. Responsibilities GUEST SERVICES: * Provides excellent internal and external guest services, treating internal and external guests with courtesy and consideration at all times. * Cooperates and communicates with all fellow employees, always exhibiting mutual respect and consistently projecting a positive, helpful image/attitude. * Monitors production and service levels by interacting with guests and staff. DEPARTMENTAL OPERATIONS: * Oversees front and back of House Operations in food & beverage outlets, banquets and special events. * Plans menu and meals under the direction the Executive Chef. * Assist with development of recipes. * Oversees the preparation and service of food. * Prepares daily production list. * Ensures that all stations remain stocked before and during the meal period. * Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. * Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production. * Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell. * Verifies that kitchen staff follows all recipes and portion servings correctly. * Ensures that kitchen, dish, and storage areas are clean and organized. * Places food and supply orders as needed. * Receives orders and verifies invoices and freshness of merchandise. * Develops and implements work schedules, performance standards, plans and/or programs to ensure effective and efficient services are delivered by the department. * Oversees kitchen labor and food costs to budgetary requirements. * Performs all other related and compatible duties as assigned. REGULATORY COMPLIANCE: * Monitors all relevant activities within the area of responsibility, to ensure that all applicable laws, rules, regulations and controls of the organization, and the National Indian Gaming Commission (NIGC) and the Osage Nation Gaming Commission (ONGC) are understood and enforced by all applicable personnel. * Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance. * Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act. * Ensures assigned staff is aware of, understand and comply with regulatory requirements and enforces regulatory standards through discipline when necessary. * Identifies legal requirements and government reporting regulations affecting area of responsibility and ensures policies, procedures and reporting are in compliance. * Reviews industry publications and monitors pending legislation and regulations to determine impact of new developments on programs within area of responsibility. * Ensures compliance with all food safety rules and regulations and ensures documentation of same is completed. BUSINESS GROWTH/DEVELOPMENT: * Allocates appropriate resources to ensure that projects, enhancements, and support is/are completed within committed time, scope and budget. * Ensures assigned staff accurately prepare detailed daily, weekly, and monthly operating reports as needed. * Continuously analyzes operations and recommends improvement, and effectively relates ideas for improvements, as well as soliciting employee input. * Evaluates and provides recommendations for relevant contracts in accordance with authority. ORGANIZATIONAL GROWTH/DEVELOPMENT: * Provides the direction to ensure effective tactical and strategic plans are implemented and designed to maximize both short- and long-term operating profitability. * Provides support and leadership direction to individuals directly reporting to this position in accordance with the organizational chart. * Ensures appropriate number of qualified employees are recruited for and retained to ensure services offered exceed the expectations of external and internal guests as well as regulatory requirements. * Responsible for the selection, training, and performance evaluation of all assigned staff. May recognize, reward, discipline, promote, and/or terminate employees within the area of responsibility, as necessary, and in accordance with authority. * Visits work spaces, break areas and other work shifts in order to be available and/or visible to staff members with the express purpose of showing interest, concern, or appreciation. * Ensures applicable staff is aware of standards and expectations through publicity around their enforcement and effectively communicates consequences for not maintaining expected standards. * Ensures all employees within areas of responsibility receive fair and equitable treatment with regard to their respective terms and conditions of employment. * Develops and implements staffing plans, training policies, and procedures designed to enhance area of responsibility and guest service standards while maintaining fiscal responsibility. * Develops and implements staff development plans for those employees who display the necessary skills, motivation and attitude to grow within the company. * Provides leadership in proper safety and sanitation guidelines, food quality control, food and beverage hospitality, in order to expedite operating procedures. * May be required to approve time and handle all paperwork regarding reporting staff. * Forms opinions and makes decisions based on information and the identification of available facts. Makes decisions or draws conclusions using data and information from experience. * Investigates, evaluates information, and makes final decisions regarding matters within the area of responsibility, guest/employee disputes and/or employee disciplinary actions in accordance with authority and ensures those decisions are in compliance with applicable laws, rules, regulations and established controls. * Continually evaluates means and methods of operations within the area of responsibility to ensure maximum efficiency. Implements timely corrective action as necessary to ensure achievement of objectives. COMMUNICATION: * Makes efforts to keep informed of company information and communications by reviewing property bulletin boards, digital signage, and company newsletter. * Conducts at least bi-weekly One-on-One meetings with direct reports, soliciting input from employees. * On an individual basis or in a group format, explains why, shares information, and communicates the purpose of decisions to applicable staff. * Ensures company information provided by management is effectively communicated to assigned staff and ensures staff concerns, requests for information, and ideas for improvement are effectively relayed to management. * Facilitates the flow of information throughout the area of responsibility by presiding over scheduled meetings with the members of the applicable team as required. * Recommend to senior management all aspects of the operations concerning food issues. SYSTEMS: * Ability to understand and analyze budget and profit and loss statements with knowledge of Food and Labor costs. * Develops and submits for approval annual property or departmental operating budget and justification assessments. * Monitors and ensures expenses remain within operational projections or approves variances as may be necessary to ensure services are maintained or enhanced within the area of responsibility. * Creates and adjusts performance standards, measures and changes in procedures within area of responsibility for increased efficiency, and internal/external guest service. * Provides timely and accurate analysis of related statistics, analytical reports, and related operating expenses that will ensure the area of responsibility functions in an effective, efficient, and profitable manner. * Develops and recommends strategies, objectives, policies, programs and procedures that maintain a creative and results-oriented food operation. * Plans and participates in planning menus and utilization of food surpluses and leftovers taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. * Maintains inventory at established levels to meet budget objectives. * Analyzes and recognizes deficiencies or problem areas and provides solutions to achieve desired results. * Supports safety and accident prevention programs. * Excellent working knowledge of food products, services and equipment. * Monitors grooming and personal hygiene of all cooking employees. * Performs all other related and compatible duties as assigned. Qualifications EMPLOYMENT AUTHORIZATION, WORK CARDS Must be able to provide the following cards or work authorization documents: All documents required to show the incumbent is eligible to work in the United States. Required to pass a drug test and obtain and maintain a gaming license to work in a casino from the Osage Nation. It is the responsibility of the employee to have all appropriate document(s) current and valid at all times. * Osage Nation Gaming License * Driver's License * Food Handler's Permit * Oklahoma ABLE Commission Server's License and Alcohol Compliance Education Test Passage PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is required to reach with hands and arms, and to sit, climb or balance, and stoop, kneel, crouch or crawl. The employee must be able to lift at least 20 lbs and push, pull, or drag up to 50 lbs. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Regularly uses personal computer systems and/or other devices to effectively perform job functions. The employee is regularly exposed to fumes or airborne particles, including second-hand environmental smoke. The noise level in the work environment is moderate to high. Employee may be exposed to chemicals, risks associated with working in industrial kitchen (heat, burn, spills). The employee is regularly exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult people.

Job Description DISCOVER YOUR PURPOSE! At Country Club of Woodland Hills, a thriving Discovery Senior Living community, we have meaningful job opportunities with the ability to make a difference in the lives of our residents. About Discovery Senior Living Discovery Senior Living ranks prominently among the 5 largest senior housing providers in the US and is nationally renowned for luxury senior-living communities. With over 250 communities in nearly 40 states, and 15,000 dedicated employees, Discovery Senior Living is one the largest and fastest growing senior living companies in the United States. Recognized as a Great Place to Work, Discovery continues its rapid growth trajectory to lead the industry all while retaining our family-first culture. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Cook to join our team. Cook Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V

: CHILD NUTRITION COOK SALARY SCHEDULE: SCHEDULE RR DEPARTMENT: CHILD NUTRITION FLSA STATUS: NON-EXEMPT SAFETY-SENSITIVE: YES This position will work with the school cafeteria team in the processes necessary to provide breakfast and lunch to MDPS students; focusing primarily in the quality food production of menu items and production documentation. QUALIFICATION REQUIREMENTS: Ability to perform each essential duty satisfactorily High school diploma or general education degree (GED); or one to three months related experience and/or training. Must possess basic computer data-entry skills ESSENTIAL DUTIES AND RESPONSIBILITIES: Follows time/task/rotation schedules assigned by the supervisor. Performs cleaning/serving/cashiering and dish room duties as assigned. Follows production menus/recipes to prepare appropriate amounts & quality food in both in flavor and appearance and control food cost. Using the correct weights and measures. Collaborating with the supervisor when adjusting recipes when needed. Ensure compliance with all Child Nutrition Department, local, state, federal requirements, guidelines, policies, rules, regulations applicable. Follows all Child Nutrition cash control procedures. Assists co-workers and supervisor if and when necessary. Assumes a leadership role in the kitchen as directed by the supervisor. Responsible for the opening and closing of the kitchen in the absence of the supervisor. Assists the supervisor with documenting daily food preparation appropriately on production records and recipes. Additional duties that may be assigned by immediate supervisor or above. Ability to read and comprehend simple instructions, short correspondence and memos. Ability to compose and write grammatically correct correspondence and memos. REASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, schedule form, or blueprint form. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. The employee frequently is required to stand, walk, climb or balance, and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 100 pounds, frequently lift and/or move more than 100 pounds, and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to extreme heat and cold. The employee occasionally works near hazardous equipment (mixers, slicers, ovens, steamers, dish machines); in wet/water conditions; in high precarious places; and in outside weather conditions and is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme cold, and risk of electrical shock. The noise level in the work environment will vary from somewhat loud to extremely loud. To ensure continuity of services, a different work location may be necessary in the event of a health crisis or disruptive situation that requires the closing of school and/or office buildings. An employee's eligibility for a varied work location will be determined by the superintendent of schools. Expectations and guidelines for this change will be distributed by the employee's supervisor, based on his/her role and responsibilities. SUPERVISORY RESPONSIBILITIES: Employee may occasionally be required to supervise a varying number of employees in the overall direction, coordination, and completion of tasks as assigned. DISCLAIMER: Please note that job descriptions are not intended, and should not be construed, to be exhaustive lists of all responsibilities, skills, efforts, or working conditions associated with a job. They are intended to be accurate reflections of those principal job elements essential for making fair hiring and pay decisions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Company: Oklahoma State Fair, Inc. Banquet Prep Cook Department: Impact Catering Reports To: Executive Chef / Sous Chef / Culinary Supervisor Supervises: N/A Classification: Part-Time, Hourly Pay Range: $12-$13/hr (dependent upon experience) Job Responsibilities Coordinate food orders to support timely and efficient delivery. Ensure proper food safety and sanitation standards to ensure guest safety. Prepare food of consistent quality following recipes, production, and portion standards. Prepare foods in advance when necessary, making sure not to over prepare estimate needs. Date all food containers and rotate as standards and food safety dictates. Return all food items not used on the next shift to designated storage areas, being sure to cover and date all foods. Assist in setting up plated meals and buffets events. Maintain cleanliness of work areas utilizing proper organization and sanitation techniques and health and safety procedures to meet set standard. Respond to guests' needs promptly. Operate large-volume cooking equipment such as grills, fryers and ovens. Prepare certain food items in advance and have them ready for final assembly. Maintain proper food temperatures. Learn and use proper sanitation techniques. Ensure work areas and surfaces remain clean and organized throughout shift, food product is properly stored and utensils are kept clean. Judge proper food portions for assembling orders according to posted specifications and portion controls for the Impact Catering Standards. Ensure presentation, food portion control and quality are consistently maintained. Assist in other food and beverage departments as needed. Other duties as assigned. Additional Job Requirements High School Diploma or equivalent preferred. Valid liquor license/alcohol service permit and/or food handling certificate if required by state and federal regulations. Experience as a line cook in a fast-paced kitchen or concession stand setting preferred. Knowledge and utilization of food service equipment and safe food handling/preparation/serving skills. Two years as cook in a large-scale cooking operation preferred. General Requirements Utilize task prioritization and effective time management skills to meet frequent and competing deadlines in a high-volume, high-stress environment. Perform detailed work in a team-oriented, fast-paced, event-driven environment handling multiple tasks with flexibility in a calm, professional manner. Effectively communicate with others in a clear, business-like, respectful and personable manner focused on generating a positive, enthusiastic and cooperative environment. Maintain high standards of appearance and grooming (i.e., clean, wrinkle free clothing, proper uniform/attire, close attention to personal hygiene). Meet the company standard for excellent attendance, job reliability, diligence and dedication. Possess a valid driver's license and a clean driving record. Speak, read and write in English. Physical Requirements and Working Conditions Extended hours, nights and weekends may be required during peak periods. Frequent or continual movement from place to place with normal physical mobility, covering long distances with ease, managing assigned tasks throughout various indoor and outdoor locations within and around the property and in potentially inclement/severe weather conditions. Regularly lift, carry and put away items weighing up to 50 lbs. and occasionally lift and carry heavier items and/or assist others in lifting heavier objects, as job demands. Walk and/or stand for extended periods in addition to other prolonged physical exertions including seeing, hearing, reaching, grasping, lifting, pushing, pulling, squatting, crouching, stooping, bending, kneeling, climbing and working in awkward positions and tight areas may be required. Benefits A 401(k) program is available once the employee meets the eligibility requirements for participation. Based on job classification, additional benefits that may be offered include Paid Time Off, Medical, Dental, Vision, Flexible Spending, Life, Dependent Life, AD&D, Short- and Long-Term Disability and Various Supplemental Insurances.

Under general supervision of the Food & Beverage Supervisor, maintains an efficient food operation by preparing hot and cold food items in accordance with production requirements, recipes and established safety policies and procedures. MINIMUM QUALIFICATIONS: * Must be a minimum of 18 years of age. * Six (6) months of previous work experience in the food industry * Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation Gaming license. * Required to maintain a valid Driver's License. * Required to provide documents to show the applicant is eligible to work in the United States. * Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos. * Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation. Responsibilities COMMUNICATION: * Makes efforts to keep informed of company information and communications by reviewing property bulletin boards, digital signage, and company newsletter. * Effectively communicates concerns and information to supervisor and listens to communication from supervisor. * Effectively relates ideas for improvements to supervisor and management in accordance with chain of command. * Observes and reports any and all unsafe behavior displayed by internal and external guests. DEPARTMENT OPERATIONS: * Ensures production of prep items; checks prep lists and determines what items are needed for the day. Sets up workstation according to restaurant guidelines. * Reads menus to estimate food requirements and may order food from supplier. * Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and combination oven. * Measures and mixes ingredients according to recipe to prepare soups, salads, pizzas, sandwiches, gravies, desserts, sauces, and casseroles. * Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. * Adds seasoning to foods during mixing or cooking. * Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. * Washes, peels, cuts and shreds vegetables and fruits to prepare them for use. * Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders. * Follows all food safety, sanitation, and guidelines when preparing hot and cold foods. * Rotates food products on a daily basis. * Performs quality control checks before, during, and after production to ensure highest quality at all times. * Keeping kitchen area clean and up to health code standards at all times. * Assisting the Deli Attendant as needed. * Keep cases stocked and properly rotated daily as well as deli prep areas. * Cleaning up area as well as washing all dishes used during prep. * Maintains confidentiality of all privileged information. * Contributes to a team effort and accomplishes related results as required. * Performs all other related and compatible duties as assigned. GUEST SERVICE: * Provides excellent internal and external guest services, treating all guests with courtesy and consideration at all times. * Cooperates and communicates with all employees, always exhibiting mutual respect and consistently projecting a positive, helpful image and attitude. * Monitors production and service levels by interacting with guest and staff REGULATORY COMPLIANCE: * Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance. * Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act Qualifications KNOWLEDGE, SKILLS, AND ABILITIES: * Knowledge of restaurant operations and food service principles. * Knowledge of cold prep, proper knife handling, maintaining proper temperature, and work safety and sanitation standards. * Knowledge of food preparation and presentation methods, techniques, and quality standards. * Knowledge of safe practices in a kitchen working environment. * Skill in cooking and preparing a variety of foods. * Read, write, speak and understand the English language. Read Company or departmental reports, newsletters, and documents. * Perform basic mathematical computations (add, subtract, multiply, divide in all units of measure, including whole numbers, common fractions, and decimals.) * Protect the Company's value by keeping information confidential. * Perform assigned tasks under frequent supervision. Follow written and verbal instructions. * Establish and maintain positive relationships with managerial staff, co-workers, guests, and the general public. Work well alone or within a team. * Communicate information and suggestions in oral and written form. * Exercise reasonable judgment and seek guidance for decisions in a manner consistent with the essential job duties and responsibilities. * See problems and avoid situations that could be deemed illegal or represent a safety hazard to fellow employees or guests. * Respond to inquiries or complaints from employees, guests, regulatory agencies, and others. * Travel locally, or between properties as needed. * Maintain physical condition and stamina appropriate to performance of assigned duties. * Update job knowledge by participating in educational opportunities; attending expos or conventions; and developing or maintaining professional networks. PHYSICAL DEMANDS: * The employee is also regularly required to stand for extensive periods of time, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. * Ability to sit, stoop, kneel, crawl, balance, or crouch while performing duties. * Ability to use hands to finger, handle, or feel. Ability to use arms to reach and lift above shoulders. * Must have normal auditory and good verbal communication. * Ability to lift upwards of 20 pounds. Ability to drag, push, or pull up to 50 pounds. * Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: * Work is typically performed within a kitchen and Casino setting. * Exposure to second-hand smoke. Exposure to heat, cold, fumes and steam. * Noise level in the work environment is moderate to high. * The employee may be exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands. * The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult people. * The employee may be exposed to risks associated with the use of tools/machinery.

DISCOVER YOUR PURPOSE! At Country Club of Woodland Hills, a thriving Discovery Senior Living community, we have meaningful job opportunities with the ability to make a difference in the lives of our residents. About Discovery Senior Living Discovery Senior Living ranks prominently among the 5 largest senior housing providers in the US and is nationally renowned for luxury senior-living communities. With over 250 communities in nearly 40 states, and 15,000 dedicated employees, Discovery Senior Living is one the largest and fastest growing senior living companies in the United States. Recognized as a Great Place to Work, Discovery continues its rapid growth trajectory to lead the industry all while retaining our family-first culture. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Cook to join our team. Cook Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE: 1003871

Under general supervision of the Sous Chef, maintains an efficient food operation by preparing, prepping hot and cold food items in accordance with production requirements, recipes and established safety policies and procedures. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. MINIMUM QUALIFICATIONS: * Must be a minimum of 18 years of age. * Two years of line or prep cook experience in high volume fast paced restaurant required. * Understand general culinary knowledge. * Required to pass a pre-employment drug screening and obtain and maintain a gaming license issued from the Osage Nation. * Required to provide documents to show the applicant is eligible to work in the United States. * Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos. * Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation. Responsibilities SUPERVISION RESPONSIBILITIES: None. DEPARTMENT OPERATIONS: * Prepares food items for service (chopping vegetables, butchering meat, preparing sauces, and cooking menu items) in cooperation with kitchen staff as directed in a sanitary and timely manner. * Follows recipes, controls, portions and presentation specifications as set by the Chef's. * Monitor food waste and prep levels. * Maintain stocking levels for pantry, line and prep areas. * Maintain rotation of items following FIFO methods. * Monitor ticket times as dictated by courses and Chef's. * Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and combination oven. * Prepare foods by variety of cooking methods including; frying, baking, broiling, sauté, steam and other methods. * Follows proper plate presentation i.e. carving meats, food portions on serving plates, adds gravies and sauces, and garnishes servings to fill orders. * Contributes to a team effort and accomplishes related results as required. * Performs all other related and compatible duties as assigned. GUEST SERVICE: * Provides excellent internal and external guest services, treating all guests with courtesy and consideration at all times. * Cooperates and communicates with all employees, always exhibiting mutual respect and consistently projecting a positive, helpful image and attitude. * Monitors production and service levels by interacting with guest and staff. COMMUNICATION: * Makes efforts to keep informed of company information and communications by reviewing property bulletin boards, digital signage, and company newsletter. * Effectively communicates concerns and information to supervisor and listens to communication from supervisor. * Effectively relates ideas for improvements to supervisor and management in accordance with chain of command. * Observes and reports any and all unsafe behavior displayed by internal and external guests. REGULATORY COMPLIANCE: * Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance. * Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act. Qualifications KNOWLEDGE, SKILLS, AND ABILITIES: * Knowledge of restaurant operations and food service principles. * Knowledge of cold prep, proper knife handling, maintaining proper temperature, and work safety and sanitation standards. * Knowledge of food preparation and presentation methods, techniques, and quality standards. * Knowledge of safe practices in a kitchen working environment. * Skill in cooking and preparing a variety of foods. * Ability to create a friendly atmosphere and demonstrate excellent customer service. * Ability to communicate effectively, both verbally and in writing. * Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds. * Ability to establish and maintain professional relationships with co-workers at all levels. * Ability to work independently and meet strict time lines. PHYSICAL DEMANDS: * The employee is also regularly required to stand for extensive periods of time, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. * Ability to sit, stoop, kneel, crawl, balance, or crouch while performing duties. * Ability to use hands to finger, handle, or feel. * Ability to use arms to reach and lift above shoulders. * Must have normal auditory and good verbal communication. * Must be able to endure heights. * Ability to lift upwards of 25 pounds. Ability to drag, push, or pull up to 50 pounds. * Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: * Work is typically performed within a kitchen and Casino setting. * Exposure to second-hand smoke. * Exposure to heat, cold, fumes and steam. * Evening and weekend shifts may be required. Extended hours and irregular shifts may be required. * Ability to work nights and weekends required. * Noise level in the work environment is moderate to high. * The employee may be exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands. * Employee may be exposed to blood/bodily fluids. * The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult people. * Employee may be exposed to chemicals and hazardous material. * The employee may be exposed to risks associated with the use of tools/machinery.

The Prep Cook is an entry level position and works under the guidance of the Sous Chef to maintains standards established by the Executive Chef for the preparation and presentation of food in their assigned kitchen. This includes preparation. Tasting, presentation, and sanitation. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. MINIMUM QUALIFICATIONS: * Must be 18 years of age or older. * Six (6) months of culinary experience required or an equivalent combination of culinary education and experience. * Food Safety Certification. * Speak, read, and write English. * Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license. * Required to maintain a valid Driver's License. * Required to provide documents to show the applicant is eligible to work in the United States. * Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos. * Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation. Qualifications JOB DUTIES: * You will prepare multiple ingredients to be cooked to include washing, chopping, slicing, and peeling of fruits and vegetables. * Cook food to include: baking, broiling, frying, steaming, braising, and boiling; provide meals that are cooked, tasty and visually appealing; taste foods before serving and provides garnishes for food plates. * Provide high quality, fresh food to guests using standardized recipes and methods of preparation. * Control the level of waste by proper production levels and converted portion guidelines. * You will store and label prepared and open food following the Choctaw Nation food safety guidelines. * Practice proper food storage and follow suitable food serving temperatures. * Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. * Provide help with set-up, service, and clean-up of food production. * Rotate stock to ensure usage and disposal occur before the expiration date. * Perform other responsibilities may be assigned. PHYSICAL DEMANDS: * Required to stand for up to 8 hours per day. * Ability to sit, walks, stoops, kneel or crouch while performing duties. * Ability to use hands to finger, handle, or feel. * Ability to use arms to reach and lift above shoulders. * Must have normal auditory and good verbal communication. * Ability to lift, push, or pull upwards of 25 pounds. WORK ENVIRONMENT: * Work is typically performed within a kitchen and Casino setting. * Exposure to second-hand smoke and a high noise level. * Exposure to heat, cold, fumes and steam. * Evening and weekend shifts may be required. Extended hours and irregular shifts may be required.