STARTING PAY $15.00 PER HOUR   

ALL FULL TIME POSITIONS:     

• In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.  

FUNCTIONS STATEMENT:

•  Accurately and efficiently cooks meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. 

MAJOR DUTIES:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a    variety of other kitchen equipment. 
•  Assumes 100% responsibility for quality of products served. 
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. 
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
•  Load, run and unload dish machine.
• Bag and haul dish room trash to dumpster at designed times.
• Follows proper plate presentation and garnish set up for all dishes.
•  Handles, stores and rotates all products properly.
•  Assists in food prep assignments during off-peak periods as needed.
• Attends all scheduled employee meetings and brings suggestions for improvement. 
• Performs other related duties as assigned by the manager-on-duty. 
• Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
•  Responsible for operating assigned cash register for sales transactions on Bistro food orders and ensure that transactions are accurate and cash drawer is balanced at end of shift.
•  Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.

  FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION

• Knowledge of Public Health prescribed hand-washing techniques.
• Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria.
• Knowledge of minimum internal temperature for a variety of cooked foods.
• Knowledge of presentation and garnish requirements for each dish.
• Knowledge of broiling, frying, sautéing, boiling, steaming and other cooking methods as required for each variety of dish or food being ordered.
• Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA).
• Knowledge of waste, labor/cost benefit principles regarding food and supplies.
• Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes. 

FACTOR 2: SUPERVISORY CONTROLS

•  Incumbent is under the very general supervision of the Bistro Cook.
• Supervisor assigns work on information regarding the objectives, priorities and deadlines.
• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.

FACTOR 3: GUIDELINES

• Written and oral guides provide specific instructions for doing the work.
• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.

FACTOR 4: COMPLEXITY

• The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.

FACTOR 5: SCOPE AND EFFECT

• The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer.
• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6: PERSONAL CONTACTS

• Un-like the chefs in the main kitchen, contacts are on a face-to-face to basis with guests and customers from all points on a national and international basis.

FACTOR 7: PURPOSE OF CONTACTS

• The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.

FACTOR 8: PHYSICAL DEMANDS

• Standing for long periods of time.
• Occasional bending, stooping, kneeling, repetitive motions.
• Frequent lifting up to 50 lbs.

FACTOR 9: WORK ENVIRONMENT 

•  Normal restaurant environment.

NOTE: The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics.