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Cook 2 - Trophy's at Choctaw Nation of Oklahoma

Pocola, Oklahoma, United States -

Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

15.5

Posted On

19 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Char-Broiling, Poaching, Deep Frying, Pan-Frying, Sauté, Roasting, Griddling, Par-cooking, Food Safety Certification, Serve Safe Certification, Recipe Following, Portion Control, Food Storage, Stock Rotation, Housekeeping

Industry

Government Administration

Description

| Full Time | Pay: $15.50 Hourly | Schedule: Sunday-Tuesday 4:00pm-12:30am Thursday & Friday 6:00pm-2:30am (Off Wednesday & Thursday) | Weekly Earned Wage Access is an option for this position. Job Purpose or Objective(s): The Cook 2 is an experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef. Primary Tasks: You will cook food by char-broiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking. Monitor quality of food being served. Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing You will taste food before serving and provide garnishes for food plates. Follow established food preparation procedures and converted portion guidelines to control waste levels. Practice proper food storage and follows suitable food serving temperatures. Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. Set-up, service, and clean-up of food production. You will rotate stock to ensure usage and disposal occurs before the expiration date. Perform other tasks as may be assigned. Job Requirements: You will read and follow recipes Food Safety Certification Serve Safe Certification Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking Two (2) years of experience as a broiler/sauté cook in a high end, high volume restaurant.

Responsibilities

The Cook 2 is responsible for providing high-quality, fresh food to guests by executing various cooking methods such as char-broiling, deep frying, and sautéing, while monitoring food quality and following standardized recipes. Key duties include preparing ingredients, tasting food before serving, garnishing plates, controlling waste, and maintaining a sanitary work environment.