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Lead Line Cook - Seven Ponies
Job in
Pocola, Le Flore County, Oklahoma, 74902, USA
Listed on 2026-07-17
Listing for:
Choctaw Nation of Oklahoma
Full Time
position Listed on 2026-07-17
Job specializations:
-
Restaurant/Food Service
Cook & Chef, Food & Beverage, Catering, Cafe / Restaurant -
Hospitality / Hotel / Catering
Cook & Chef, Food & Beverage, Catering, Cafe / Restaurant
Job Description & How to Apply Below
Lead Line Cook (Cook
3)
| Full Time | Pay: $17.50 |
Schedule:
Wednesday 10:00am-4:00pm Thursday & Sunday 2:00pm-10:00pm Friday & Saturday 2:00pm-11:00pm (Off Monday & Tuesday) | Weekly Earned Wage Access is an option for this position.
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:
- You will prepare all soups, stocks, and sauces.
- Maintain supplies of food, cleaning supplies, and other food preparation supplies.
- Train and monitor cooking staff.
- Conduct end of shift tasks including checking temp logs and ensuring kitchen is prepared for the next shift.
- You will cook food by charbroiling, 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.
- Follow established food preparation procedures and converted portion guidelines to control waste levels.
- 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.
- 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.
Skills:
- Attention to Detail
- Compliance Management
- Cooking
- Cooking Equipment Operation
- Equipment Utilization
- Food Preparation
- Food Presentation
- Hazard Awareness
- Health & Safety
- Planning & Organizing
- Policy & Procedures
- Tasting Skills
- Verbal Communication
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