Prep Cook - Steakhouse arrow_forward

Native American Indian Preference in hiring policy is adhered to at all times;
Wind Creek Hospitality does not discriminate on the basis of age, disability, gender or religious orientation. Drug Free Workplace Policy.

Complaints about the recruitment or selection process for employment should be directed in writing to office of the President and CEO of Wind Creek Hospitality Authority.

The Prep Cook is responsible for the timely preparation of food items according to recipes and quality standards. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards when required. Exercises proper handling of food items and maintain an organized work area including all refrigeration and storage areas.

Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

• Adheres to company methods of food preparation, cooking, portion control, and garnishing
• Sharpens and handles various kitchen knives
• Slices, dices and chops fruits, vegetables, cheeses and cooked meats, poultry and seafood
• Demonstrate the ability to safely operate a variety of kitchen equipment in accordance with established safety protocols and guidelines
• Maintain a clean and organized kitchen workspace
• Handles meat, seafood, poultry and produce according to proper food‑handling procedures
• Reads and follows recipes/specifications
• Rotates product;
  Adheres to all sanitation standards in kitchen
• Observes safety and security procedures;
  Reports potentially unsafe conditions;
  Uses equipment and materials properly
• Reads and retains all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments and scheduled entertainment from disseminated pre‑shift information
• Demonstrates accuracy and thoroughness;
  Looks for ways to improve and promote quality;
  Applies feedback to improve performance;
  Monitors own work to ensure quality
• Assumes special projects as needed at the direction of the immediate supervisor
• Other duties & responsibilities as assigned

(please ensure you meet the listed requirements prior to applying)

• High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment
• Must be eighteen (18) years of age or older
• One (1) year high volume cooking experience, culinary schooling, and/or banquet cooking experience - preferred
• Must be able to respond to visual and audible cues
• Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever‑changing environment.
• Demonstrated ability to interpret and communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats
• Ability to read and comprehend simple instructions, short correspondence, and prep list in English;
  Ability to effectively present, in English, information in one‑on‑one situations with staff and other employees of the organization;
  Ability to follow direction and recipes
• Ability to calculate figures and amounts such as measurements, proportions, and volumes
• While performing the duties of this position, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell; occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl; occasionally lift and/or move up to 50 pounds. The employee is occasionally exposed…