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When you start your career with Lake Texoma Lodge and Resort, you'll become part of a winning team of motivated and positive members who pride themselves on providing best experience to each and every guest! As a valued team member, you'll enjoy competitive pay and benefits and outstanding career growth opportunities, all in a fun, friendly environment where you can really shine. What are you waiting for? Apply today
JOB DESCRIPTION "Expo Chef"
Summary/Objective ¨¨The restaurant expeditor ensures quality and proper presentation of food in a timely manner; that food orders are prepared and assembled quickly according to recipes and procedures to avoid waste; and that the line is always stocked, neat, clean and safe.
Essential Functions¨¨Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Read tickets and prepare, to order, all food items following standard recipes and procedures within specified time limits (8-10 minutes at lunch; 10-12 minutes at dinner). Prepare recipes and plate presentations, correctly set up according to tickets.
2. Prepare assigned food items. Wash and clean raw food products. Peel, dice, shred and slice food products using electric equipment.
3. Measure and assemble ingredients and cook items according to recipes and menu specifications. Grill, deep fry, bake, broil and microwave raw and prepped foods.
4. Maintain cooking line in a clean, sanitary and safe manner. Complete daily/weekly cleaning and maintenance of equipment. Maintain personal health and sanitation standards.
5. Stock/restock items on line according to specifications.
Competencies
1. Customer/Client Focus.
2. Communication Proficiency.
3. Flexibility.
4. Organizational Skills.
5. Presentation Skills.
6. Teamwork Orientation.
7. Time Management.
Supervisory Responsibility¨This position has no direct supervisory responsibilities.
Work Environment¨¨This job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.
Physical Demands¨¨The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk, hear and stand. The employee is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 75 pounds. There is substantial repetitive motion of the wrists, hands and fingers.
Position Type and Expected Hours of Work¨¨This is a full-time position, approximately 40 hours per week, with occasional schedule variations.
Travel ¨¨No travel is expected for this position.
Required Education and Experience¨¨[Indicate education based on requirements that are job-related and consistent with business necessity. See example below.]
1. One year of prior restaurant experience.
Preferred Education and Experience¨¨[Indicate education based on requirements that are job-related and consistent with business necessity. See example below.]
1. One year of prior restaurant expeditor experience.
