Butterfield Buffet Cook 1

Entry-level Cook 1 under the guidance of the Sous Chef to maintain standards established by the Executive Chef for the preparation and presentation of food in the assigned kitchen. Responsibilities include preparing ingredients (washing, chopping, slicing, peeling), cooking methods (baking, broiling, frying, steaming, braising, boiling), ensuring meals are cooked, tasty, and visually appealing with appropriate garnishes, using standardized recipes, controlling waste with portion guidelines, storing and labeling prepared and open food per Choctaw Nation food safety guidelines, maintaining safe sanitation, assisting with setup, service, and cleanup of food production, rotating stock to prevent expiration, and performing additional duties as assigned.