The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations and prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintains an organized work area, and maintains 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 machine, mixer, and food processor 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 grill, broiler, convection oven, alto-sham oven, steamer, tilting kettle, and steam jacket kettle 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:

• Must be nineteen (19) years of age or older.
• Must be able to respond to visual and audible cues.
• Demonstrated ability to interpret and communicate, in English, effectively both verbally and in writing.
• Ability to read and comprehend simple instructions, short correspondence, and prep list in English.
• Ability to calculate figures and amounts such as measurements, proportions, and volumes.
• 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 possess a high level of maturity, dependability, and punctuality.
• Willing to travel and participate in training as recommended or required.
• Must have a 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.

• Engagement and positive energy in the workplace.
• Opportunities for personal accountability and growth.
• Commitment to quality and customer satisfaction.

• High School diploma or GED required.
• Two (2) years high volume cooking experience.
• Ability to work independently and as part of a team.
• Strong communication skills in English.
• Ability to follow directions and recipes.
• Must successfully complete Serve Safe Sanitation training.
• Must have a Tribal Gaming License or ability to obtain one.