Food & Beverage Cook

• 401(k)
• 401(k) matching
• Company parties
• Dental insurance
• Employee discounts
• Health insurance
• Help or transport service
• Paid time off
• Training & development
• Vision insurance
• Wellness resources

The Cook prepares all food in accordance with established standards. Maintains a clean, safe, sanitary working area and environment. Will be trained in Buffet, Café, and Concessions and scheduled based on business demands.

• Responsible for accurate servicing of all items for the guest.
• Ensures that all food production is uniform and consistent.
• Follows all recipes and standards as established by the Executive Chef.
• Controls food production to include: proper cooking methods, cooking time and temperature and ensuring sanitation, handling and storage of prepared food and leftovers.
• Prepares for rush period of work by maintaining par levels of stock.
• Checks work stations.
• Enforces quantity and food proportion.
• Fills special orders when customers request it.
• Organize the workday.
• Flexible with break schedules to meet guests’ needs.
• Solves crisis situations without Lead Cook/Sous Chef.
• Makes sauces and salads.
• Successful completion of Servsafe class is preferred.
• Must attend all meetings and/or training as directed by management.
• Keeps log of steak count.
• Performs other job related duties as assigned.

• High School diploma or GED required.
• Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
• Basic knowledge of food preparation techniques.
• Six months experience with all phases and operations of the kitchen.
• Must have at least one year experience as a cook.
• Must be able to obtain gaming license.
• Bi-cultural experience preferred.
• Native American preference.

• Must be a able to lift a minimum of 90 lbs.
• Must be able to stand for long periods of time.
• Must be able to withstand a smoky environment for extended periods of time, with direct exposure to secondhand smoke.