Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium
Aqua Pool Lead Line Cook at Choctaw Nation of Oklahoma
Durant, Oklahoma, United States -
Full Time

Start Date

Immediate

Expiry Date

06 May, 26

Salary

0.0

Posted On

06 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Safety Certification, Charbroiling, Poaching, Deep Frying, Pan-Frying, Sauté, Roasting, Griddling, Par-cooking, Stock Preparation, Sauce Preparation, Staff Training, Quality Monitoring, Waste Control, Food Storage

Industry

Government Administration

Description
Job Purpose or Objective(s): The Lead Line Cook (Cook 3) is an advanced experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef of your Venue. Primary Tasks: 1. You will prepare all soups, stocks, and sauces. 2. Maintain supplies of food, cleaning supplies, and other food preparation supplies. 3. Train and monitor cooking staff. 4. Conduct end of shift tasks including checking temp logs and ensuring kitchen is prepared for the next shift. 5. You will cook food by charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking. 6. Monitor quality of food being served. 7. Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. 8. Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing. 9. Follow established food preparation procedures and converted portion guidelines to control waste levels. 10. Practice proper food storage and follow suitable food serving temperatures. 11. Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. 12. Perform other tasks as may be assigned. Job Requirements: Food Safety Certification Follow both written and verbal instructions Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking Three (3) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant.
Responsibilities
The Lead Line Cook is responsible for preparing high-quality, fresh food by executing various cooking techniques, including preparing all soups, stocks, and sauces. This role also involves monitoring food quality, maintaining supplies, and conducting end-of-shift kitchen preparation tasks.