The Line Cook prepares meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen. Executes food production in accordance with standards of plating guide specifications. Attends to the detail and presentation of each order. Places and expedites orders. All duties are to be performed within the guidelines of the organization's policies and procedures, tribal regulations, and all federal/state laws, as needed. 

ESSENTIAL DUTIES & RESPONSIBILITIES

• All Team Members must embrace and deliver Kiowa's Guest Service Standards to every Guest on every shift, as outlined in Orientation, the Team Member Handbook, SOP's, and any other related training.
• Ensure an exceptional level of service and satisfaction is achieved throughout the properties, exceeding the expectations of external and internal Guests alike in a timely and effective manner.
• Assist Sous Chef in estimating food consumption, and requisitions or purchases foodstuffs.
• Assist Sous Chef in receiving and examining foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
• Assist Sous Chef in ensuring all federal, tribal, state, and local Health Department policies and regulations for food preparation, food storage, safety, sanitation, equipment maintenance, and cleanliness are followed.
• Prepare food according to recipes provided or selected by the Sous Chef from the menu.
• Engage in preparing and cooking meats, sauces, vegetables, soups, and other foods.
• Cut, trim, and bone meats and poultry for cooking, under the direction of the Sous Chef.
• Portion cooked foods or gives instructions to workers as to size of portions and methods of garnishing, under the direction of the Sous Chef.
• Must adhere to departmental, organizational, state, and federal safety rules and regulations, applicable processes for safe operation, appropriate Personal Protective Equipment, in addition to any/all related controls for personal welfare and the safety of others.
• Perform additional duties or projects, as assigned.

The list of essential job functions is illustrative of the minimums ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all the duties listed as the maximum expectation, nor does it necessarily list all possible duties that may be assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required. 

EDUCATION & EXPERIENCE

• High School diploma or GED is required.
• 1 year cooking experience preferred.

REQUIREMENTS, SKILLS & ABILITIES

• Must be at least 21 years of age.
• Regular and reliable attendance.
• Ability to work in a fast-paced environment.
• Good verbal communication skills.
• Ability to read menus.
• Ability to work cooperatively with all team members.
• Excellent ability in establishing priorities and meeting deadlines, including response times to correspondence and/or specific requests.
• Ability to independently manage multiple tasks in a professional manner.
• Ability to maintain a professional appearance and demeanor.

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities. 

LICENSES & CERTIFICATIONS

• Ability to obtain and maintain Gaming License is required.
• Key positions require knowledge and application oflitle 31 reporting requirements.
• Must have the ability to pass comprehensive background check and drug test.
• Certification in ServSafe food safety program or equivalent.

JOB DEMANDS

Physical

The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Conditions in this job may require exposure to extreme heat or cold and/or equipment, tools, or chemicals that can be hazardous if not handled or disposed of properly. Job requirements include ability to lift, move, carry, and balance heavy objects and involve standing and walking for hours at a time. 

While performing the job duties, the employee is required to maneuver in all areas of casino and related entity locations when necessary. Ability to talk, hear, stand, sit, walk, climb, balance, stoop, kneel, crouch, and move freely throughout the offices and between buildings or properties for the duration of work hours. Frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms, including lift, carry, push, pull, or move objects, or boxes, up to 75 pounds. Visual acuity to discern and examine text, graphics, color, and symmetry. Speech to communicate clearly, express ideas and convey information in an understandable manner. Ability to hear for listening comprehension and to understand ideas presented through spoken words and sentences. Manual dexterity to operate office equipment and examine documents, records and files. Must be able to maintain repetitive wrist motions and operate computer or other equipment for extended periods of time. Must be able to move and maneuver a full keg if needed. 

Confer with Human Resources for additional information, as needed. 

Mental

Social perceptiveness to assess and understand other's reactions and behavior. Critical thinking to use logic and reasoning, to reach conclusions or optional solutions. Comprehension in assessing, analyzing and processing alpha, numeric and visual data, and the ability to accurately formulate or complete required documents. Mental capacity to monitor sometimes complex situations, to make quick decisions, tolerate stress, and/or conduct tasks under critical deadlines. Ability to concentrate on task over a period of time without being distracted and work continuously on computers or other devices. 

Work Environment

The characteristics of the work environment described here are representative of those an employee encounters while performing the job functions. Work in, or visit offices, casino operations, assigned outlet, hotel, kitchen, meeting space, convention center, gaming floor, motor vehicle, various amenities, and/or additional entity locations, or external environments, as related to business. Environment includes exposure to second-hand smoke, high noise level, bright lights, and sometimes fluctuating temperatures or weather conditions. Must be able to work irregular or additional hours or shifts, including holidays or weekends, as assigned, in order to meet business needs. 

Success in this position will require ongoing knowledge and application of the organization's key performance indicators that include but ore not limited to interpersonal and communication skills, change management and teamwork, customer service and satisfaction, integrity, and dependability.