Basic purpose or function: Prepare items to order for guests in a quick and accurate manner while following established portion control, quality control and sanitary measures.

Job Responsibilities:

Change into provided uniform including hairnet and white cap.
Always maintain sanitary measures including continually washing hands, use of food service gloves, and proper rotation of food stores.
Open workstation for appropriate service times.
Gather ingredients for appropriate menu items for established service times.
Prepare and maintain equipment following demand, quality control and sanitation. Report any malfunctions to the Food & Beverage Director.
Prepare menu items used throughout the day including soup of the day, chili and special.
Prepare food items as ordered from register screen ticket.
Document mistakes, inform Food & Beverage Director of a pattern errors.
During slow periods prep work must be completed following established prep list including pre portioning appetizers.
Maintain a clean and neat work area following sanitary measures.
Filter and change grease as needed for each shift.
Maintain constant teamwork.
Maintain daily reports.
Man work area at all times.
Close workstation at end of service time.
Maintain communication with Manager.
Report any incidents and/or suspicious activity to Manager.
Safeguard assets located within department.
Complete any other duties as directed.

Minimum Qualifications:

High School Diploma or equivalent.
Minimum of 18 years of age.
Strong customer service experience with direct guest interface.
Must be able to stand long periods of time.
Must be able to lift 50lbs or more.
Must be dependable, organized, detail orientated, and accurate.
Present a clean, neat, and professional image.
Must be able to work a flexible schedule if needed.
Excellent oral communication and written communication skills.
Must complete Title “31” training.
Must obtain a non-key gaming license.

Native American preference applies to all candidates who apply.

Cook