JOB SUMMARY:

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

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

CONDITION OF EMPLOYMENT

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