The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. This includes setting up line cooking stations and preparing menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. The cook assembles food onto dishes according to written specifications, adhering to quality standards. Proper handling of food items is essential, as is maintaining an organized work area and order in all refrigeration and storage areas.

Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

Duties and Responsibilities include:

• Slicing, dicing, and chopping fruits, vegetables, cheeses, cooked meats, poultry, and seafood.
• Preparing dressings, sauces, marinations, canapés, hors d’oeuvres, and buffet items.
• Using slicing machines, mixers, and food processors when preparing foods according to standard recipes and specifications.
• Handling meat, seafood, poultry, and produce according to proper food-handling procedures.
• Reading and following recipes/specifications; properly rotating all products.
• Adhering to all sanitation standards in the kitchen.
• Using grills, broilers, convection ovens, alto-sham ovens, steamers, tilting kettles, and steam jacket kettles to prepare foods according to standard recipes and specifications.
• Testing cooked foods by tasting and smelling them.
• Ensuring all station product is fresh and conforms to product specifications.
• Memorizing and executing recipes/specifications.
• Observing safety and security procedures; reporting potentially unsafe conditions.
• Reading and retaining all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments, and scheduled entertainment from disseminated pre-shift information.
• Demonstrating accuracy and thoroughness; looking for ways to improve and promote quality.
• Applying feedback to improve performance; monitoring own work to ensure quality.
• Assuming special projects as needed at the direction of the immediate supervisor.
• Other duties & responsibilities as assigned.

Job Requirements:

• High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment.
• Must be nineteen (19) years of age or older.
• Two (2) years high volume cooking experience required.
• Must be able to respond to visual and audible cues.
• Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment.
• Demonstrated ability to interpret and communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats.
• Ability to read and comprehend simple instructions, short correspondence, and prep lists in English.
• Ability to calculate figures and amounts such as measurements, proportions, and volumes.
• Ability to follow direction and recipes.
• Must successfully pass job interview, including a guest service audition.
• While performing the duties of this position, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; talk or hear; and taste or smell.
• Occasionally required to sit, reach with hands and arms, and stoop, kneel, crouch, or crawl; occasionally lift and/or move up to 50 pounds.
• The employee is occasionally exposed to hot, wet and/or humid (indoor) conditions and hot liquids and surfaces.
• The noise level in the work environment is usually moderate.
• Must have a high level of maturity, dependability, and punctuality.
• Must successfully complete Serve Safe Sanitation training.
• Willing to travel and participate in training as recommended or required.
• Must have a Tribal Gaming License (or the ability to obtain and maintain a license) as a requirement for this position.
• Must have willingness and ability to work in a smoke/secondary smoke environment.

NATIVE AMERICAN INDIAN PREFERENCE IN HIRING POLICY SHALL BE ADHERED TO AT ALL TIMES.

Complaints about the recruitment or selection process for employment should be directed in writing to the office of the President and CEO of Wind Creek Hospitality.

• N/A

• High School diploma or GED required.
• Must be nineteen (19) years of age or older.
• Two (2) years high volume cooking experience.
• Ability to respond to visual and audible cues.
• Ability to work independently and as part of a team.
• Strong communication skills in English, both verbally and in writing.
• Ability to read and comprehend instructions.
• Ability to calculate measurements and proportions.
• Must successfully pass a job interview and guest service audition.
• Must complete Serve Safe Sanitation training.