Food Prep in Tulsa, Oklahoma at POST OAK LODGE OF OKLAHOMA LLC

Prepares and cooks a variety of food products including meat, seafood, poultry, vegetables, sauces, stocks, and other food products using a variety of equipment and utensils for the production of all food needed for banquet functions.

Line Cook Essential Duties and Responsibilities include the following; however, other duties may be assigned:

§ Prepares main courses, sides, and other food items needed using proper cooking and preparation methods.

§ Safely and properly handles glassware, service ware, food, and beverages as required by safety and sanitation requirements and property standard operating procedures.

§ Checks daily prep list at the start of each shift and completes opening and closing checklists.

§ Assumes 100% responsibility for quality of food served.

§ Stocks and maintains sufficient par of food products and preps items needed for production.

§ Prepares food for grilling, frying, sauté, and other cooking methods by portioning, battering, breading, seasoning, and/or marinating according to the recipes.

§ Understands and complies with POSTOAK standard portion sizes, cooking methods, quality standards, kitchen rules, and standard operating procedures.

§ Manipulates recipes to multiply or condense as needed.

§ Follows proper plate presentation and garnish set up for all dishes.

§ Reacts quickly and professionally for last minute changes and special meal requests.

§ Meets food production timelines according to Banquet Event Orders (BEO).

§ Attends to dish room and all associated duties in the absence of dishwasher.

§ Communicates with banquet staff regarding food expediting and buffet setup.

§ Provides menu descriptions as needed, and is prepared for and to answer questions.

§ Operates, cleans, and maintains all equipment required for job functions.

§ Sanitizes, cleans, and organizes work space on a daily, weekly, and monthly basis.

§ Removes trash regularly and safely.

§ Checks for food quality and guest satisfaction.

§ Assists Sous Chef and Executive Chef in planning and developing menus and recipes.

§ Assists in training new line cooks and dishwashers as instructed by management.

§ Accurately assists with taking inventory as requested.

§ Loads, delivers, and/or unloads food, beverages, and/or other items as requested.

§ Actively builds relationships with team members and is a team player. Treats all POSTOAK employees, managers, and customers with respect.

§ Dresses professionally in accordance with company dress code and area uniform requirements.

§ Attends all required company training programs and meetings.

§ Follows instructions and responds to management direction.

§ Maintains cleanliness of assigned areas, banquet space, and kitchen. Removes trash regularly and safely.

§ Develops and maintains a working knowledge of the Employee Handbook.

§ Actively and immediately reports suspected theft, fraud, or falsifications to Management.

§ Ability to perform all job functions and responsibilities.

§ Assists in other tasks, duties, or projects as assigned by management.

Qualifications: To perform this job successfully, an individual must be able to perform all essential duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High school diploma or GED.

License Requirements: The employee must possess a Food Employee Permit issued by the Tulsa Health Department or an alternative approved government agency.

Experience: Six (6) months food industry experience.

Kitchen Skills: Ability to safely handle a knife, uncork wine, tap a keg, and operate other kitchen equipment as needed.

Language: Ability to read and comprehend simple instructions, safety rules, Banquet Event Orders, Banquet Staff Tasks and Standards, the Employee Handbook, other Company policies and procedures, short correspondence, memos, and documents. Ability to write simple correspondence. Ability to listen and comprehend, and present information to guests, co-workers, and management.

Reasoning Ability: Ability to apply common sense understanding to carry out instructions. Ability to deal with problems involving several concrete variables in standardized situations.

Physical Demands: Ability to stand and/or walk for a prolonged period of time. Ability to lift and/or move up to 75 pounds. Ability to reach, stoop, and/or crouch; use hands to finger, handle, or feel; reach with hands and arms; talk and/or hear. Ability to step up and down onto platforms while carrying items.

The employee is occasionally required to sit; climb, balance and stoop; kneel; crouch; and/or crawl.

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.

Ability to work under variable temperature conditions (or extreme heat or cold), indoors/outdoors, under variable noise levels ranging to loud.