Cook III

We are currently looking for a Part Time 38 Cook III to join our Ada Travel Stop Concessions team located at the Chickasaw Travel Stop #555.

Summary:
Performs food preparation and service of all menu items as specified through recipes, pictures and additional instructions by the kitchen management team. Perform flawless quality production with service that exceeds guests' expectations consistently as outlined.

Responsibilities:
* Provides first class customer service - courteous and helpful to all internal and external customer types
- Answers questions in a courteous and professional manner
- Partners with internal and external services as needed to ensure appropriate referral is made
- Greets and engages with a smile
- Determines and meets needs
- Seeks positive experience and outcomes
* Completes all training and development requirements and participates in continuing education opportunities
* Works in a collaborative and supportive manner to support the productivity and safety of the work area, team members and customers of all types
- Shares responsibilities for maintaining adequate supplies and equipment
- Maintains general upkeep of work area and maintains a safe environment
- Observes and addresses potential environmental hazards and risks
- Maintains and promotes professionalism
- Punctual and consistent in meeting start time, work schedule, attendance and other assigned work time metrics
- Adheres to Chickasaw Nation dress code standards
- May provide break coverage for others as assigned
- May augment staff in other areas as needed based on staffing and needs ratio in regularly assigned unit
* Maintains knowledge of and follows all laws, rules, regulations, policies and SOPs for assigned area, e.g. MICS, TICS, hospital standards, health codes, food sanitation, accounting principles, etc.
* Assists in preparation of orders for food and food service products for cost effectiveness and efficiency of operation
* Ensures appropriate temperature, labeling and storage of food and food products to avoid contamination and ensure quality
* Maintains proper sanitation and safety practices
* Ensures cleanliness, maintenance, safety and sanitation of kitchen and or other assigned areas and reports all necessary problems immediately
* Cooks, prepares, assembles and plates all food in a tasteful and timely manner
* Works with Catering Team to execute catering needs
* Confidently opens and closes a kitchen and front of house production line
* Monitors ongoing quality through tasting, smelling, and observing food to ensure consistency with recipes and appearance standards
* Ability to prepare food for service including but not limited to chopping vegetables, preparing sauces, cutting fruit, preparing meats and stocking inventory appropriately
* Follows prescribed menus and recipes
* All other duties as assigned

Competencies:
Essential:
* Follow instructions, both written and oral
* Ensures compliance
* Adhere to all scheduling and attendance requirements
* Focus on a single task for pro-longed periods of time
* Must be detail-oriented
* Ability to work independently
* Honesty, truthfulness, reliability, accountability
* Read, understand and apply regulations and policies
* Methods and practices used in food services
* Organizes work and assigned area logically and orderly
* Builds effective working relationships
* Organizational and time-management
* Ability to plan, organize and follow through on assignments
* Ability to train individuals or small groups on specific tasks or procedures and engage with different learning styles
* Communicates verbally with team, departments, guests and management

Skills:
Essential:
* Must be able to operate various kitchen equipment

Experience:
Essential:
* No prior experience required.

Education:
Essential:
* High School, GED or Equivalent

Credentials:
Essential:
* Pass general background check
* Standard Driver's License
* ServSafe Certification

Working Conditions:
Essential:
* Fast-paced
* Food service
* Kitchen
* Organized
* Structured
* Team-oriented
* Various kitchen equipment
* Subject to kitchen hazards such as burns, knives, slippery floors etc.
* Communications written, verbal
* Communication with groups
* Effective work relationships inside and outside organization
* Interacts with clinical, support, technical, professional or management staff in a variety of settings and situations
* Pass pre-employment drug test
* Sometimes bend, kneel, stoop, push, reach
* Hand-eye coord, reach and grasp
* Manual dexterity
* Sometimes lift and or carry up to 50 lbs
* Light to non-strenuous work
* Able to smell and distinquish food flavor quality
* Standing up to 75% of shift
* Able to taste and distinquish food flavor quality
* Walk up to 75% of shift
* May work rotating shifts