Position Title: Roundsman / Swing Cook
Department: Food and Beverage
Reports To: Executive Chef / Sous Chef / Banquet Chef
Prepare high quality food based on standards assigned by the Executive, Sous, and Banquet Chefs.
Prepare food items in a timely and accurate manner for the line, pantry or production area of the kitchen.
Have general knowledge of all aspects of culinary arts and meet the high expectations of the company's quality standards.
Understand the importance of teamwork and the effects it has on the operation.
Practice and enforces all sanitation procedures throughout the operation.
Possess culinary skills and a willingness to learn other aspects of the food service operation.
Have the ability to independently follow recipes, accurately, timely and with quality in mind.
Be willing to follow directions in a timely and accurate fashion.
Possess the ability to work with others as a team player.
Prepare and set up own work station and food items, observing professional kitchen standards with use of all food and supplies as well as standard sanitation guidelines required.
Check, prepare, and set up for daily catering events, as well as concession items.
Replenish all mise en place.
Maintain cleanliness and organization of work areas during work shift.
Organize and re-stock work areas as needed for next day or event.
Clean refrigerators, freezers, stainless counters and other equipment as necessary.
Assist with other kitchen duties and inventory projects as requested.
Assist other food and beverage departments as needed.
Other duties as assigned.
General Knowledge, Skills and Abilities
High School Diploma or equivalent preferred.
Perform detailed work in a team-oriented, fast-paced, event-driven environment handling multiple tasks with flexibility in a calm, professional manner.
Effectively communicate with employees, co-workers, management staff, clients, suppliers and guests in a clear, business-like, respectful and personable manner which focuses on generating a positive, enthusiastic and cooperative environment.
Maintain high standards of appearance and grooming, i.e., proper uniform, clean, wrinkle free.
Demonstrate ability to meet the company standard for excellent attendance.
Speak, read and write in English.
Additional Job Requirements
Must be creative, service oriented, and have the ability to multi-task.
Ability to perform all duties and operate kitchen machinery with attention to detail and safety guidelines required.
Valid food handling certificate
Degree or certificate from a post-secondary culinary arts training program preferred.
Prior experience as a hotel or restaurant line cook preferred.
Physical Working Conditions
Long hours, nights and weekends during peak periods in a high-stress environment.
Frequent or continual movement from place to place with normal physical mobility over long distances with ease, managing assigned tasks throughout various indoor and outdoor locations within and around the State Fair Park property and in potentially inclement/severe weather conditions.
Regularly lift, carry and put away items weighing up to 50 lbs. and occasionally lift and carry heavier items and/or assist others in lifting heavier objects, as job demands.
Walk and/or stand for extended periods in addition to other prolonged physical exertions including seeing, hearing, reaching, grasping, lifting, pushing, pulling, squatting, crouching, stooping, bending, kneeling, climbing, and working in awkward positions and tight areas. (The vision requirements include the ability to adjust focus, peripheral vision and close vision.)
Oklahoma State Fair