The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. This role includes setting up line cooking stations and preparing menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. The Line Cook assembles food onto dishes according to written specifications, adhering to quality standards.

Proper handling of food items is essential, along with maintaining an organized work area and ensuring 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 while properly rotating all products.
• Adhering to all sanitation standards in the kitchen.
• Using various cooking appliances to prepare foods according to standard recipes and specifications.
• Testing cooked foods by tasting and smelling them.
• Ensuring all station products are fresh and conform to product specifications.
• Memorizing and executing recipes/specifications.
• Observing safety and security procedures and 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 and monitoring own work to ensure quality.
• Assuming special projects as needed at the direction of the immediate supervisor.
• Other duties and responsibilities as assigned.

Job Requirements:

• Must be nineteen (19) years of age or older.
• Must be able to work independently and as part of a team.
• Must have the ability to deal effectively with diverse departments.
• Must possess a high level of maturity, dependability, and punctuality.
• Must be able 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 or currently enrolled in a GED program.
• Minimum 2 years high volume cooking experience.
• Ability to respond to visual and audible cues.
• Strong communication skills in English, both verbally and in writing.
• Ability to read and comprehend simple instructions and prep lists in English.
• Capability to calculate measurements, proportions, and volumes.
• Must successfully complete Serve Safe Sanitation training.
• Must have a Tribal Gaming License or the ability to obtain one.
• Ability to work in a fast-paced, ever-changing environment.
• Dependability and punctuality.