Line Cook - LaunchPad Golf

About the role

Ignite your culinary career at LaunchPad Golf, the Shakopee Mdewakanton Sioux Community’s newest enterprise! We’re seeking a skilled and motivated line cook to craft memorable dishes and support our dynamic team in creating exceptional dining experiences. From high-volume service to special events, your passion for food and commitment to quality will shine. Enjoy weekly pay, on-site clinics, and health benefits. Whatever your career goals may be, let SMSC help get you there!

The line cook plays a vital role in the kitchen, assisting both the Head Chef and Sous Chefs in daily operations and ensuring the preparation of high-quality dishes for golf suites, dining room, bar areas, and special events. The line cook is responsible for preparing and cooking food according to LaunchPad’s recipes and standards, ensuring quality and consistency in every dish.

The Shakopee Mdewakanton Sioux Community contributes both time and financial resources across the region, state, and country. The SMSC has donated more than $400 million to organizations and causes, provided $500 million in economic development loans to other tribes, and contributed millions more to support regional governments and infrastructure. The SMSC's Native Green initiative annually diverts hundreds of tons of waste from landfills, has implemented compostable containers throughout our properties, and restored hundreds of acres of prairie land. Team members are eligible to participate in SMSC Gives, a community outreach initiative that organizes various opportunities in the local community. To empower its team members to take part in the Dakota tradition of giving, the SMSC provides paid hours to team members to volunteer at events. Learn more at shakopeedakota.org

Responsibilities

• Prepare and cook menu items according to recipes and presentation standards.
• Set up and stock workstations with essential ingredients and tools.
• Participate in daily prep work, including chopping, marinating, and assembling ingredients.
• Ensure that all dishes are prepared in a timely manner during peak service hours.
• Collaborate with other kitchen staff to maintain a smooth workflow and timely service.
• Monitor food quality and portion sizes to maintain consistency and minimize waste.
• Follow food safety and sanitation guidelines to ensure a clean work environment.
• Maintain equipment and kitchen tools, reporting any malfunctions to the head chef.
• Assist in inventory management by tracking stock levels and notifying management of shortages.
• Continuously learn new techniques and recipes to enhance culinary skills and knowledge.
• Organizes cooler and storage area.