Food & Beverage Cook

About the role

The Cook prepares all food in accordance with established standards, maintains a clean, safe, sanitary working area and environment, and will be trained in Buffet, Café, and Concessions with scheduling based on business demands.

Responsibilities

• Accurately serve all items for guests and ensure uniform, consistent food production.
• Follow recipes and standards established by the Executive Chef.
• Control food production including proper cooking methods, cooking time and temperature, sanitation, handling, and storage of prepared food and leftovers.
• Prepare for rush periods by maintaining par levels of stock.
• Check work stations and enforce quantity and food proportion.
• Fill special orders when requested by customers.
• Organize the workday and maintain flexible break schedules to meet guests’ needs.
• Solve crisis situations without Lead Cook/Sous Chef.
• Make sauces and salads.
• Complete ServSafe class preferred; attend all meetings and/or training as directed by management.
• Keep log of steak count.
• Perform other job-related duties as assigned.

Requirements

• High School diploma or GED required.
• Knowledge of kitchen sanitation and operation and maintenance of kitchen equipment.
• Basic knowledge of food preparation techniques.
• Six months experience with all phases and operations of the kitchen.
• At least one year experience as a cook.
• Ability to obtain gaming license.
• Bi-cultural experience preferred.
• Native American preference.

Conditions of Employment

• Ability to lift a minimum of 90 lbs.
• Ability to stand for long periods of time.
• Ability to withstand a smoky environment for extended periods of time, with direct exposure to secondhand smoke.

Benefits

• 401(k) matching
• Company parties
• Dental insurance
• Employee discounts
• Health insurance
• Help or transport service
• Paid time off
• Training & development
• Vision insurance
• Wellness resources