We-Ko-Pa Casino - Fine Dining Cook III

POSTING DATE:                             TBD

JOB TITLE:                                      Cook III – Fine Dining 

DEPARTMENT NAME:                    WCR Food and Beverage

REPORTS TO:                                 Fine Dining Sous Chef 

SALARY:                                          $25.00

POSITION STATUS:                        Regular Full-Time NON-EXEMPT

HOUR S PER WEEK:                     40

POSITION DESCRIPTION:

The Cook III, under the direction of the Fine Dining Sous Chef of the We-Ko-Pa Casino Resort, will be responsible for preparing food items and cooking a la carte items in the fine dining restaurant. Will aid in the food production, prep and placing stock in appropriate locations, and maintaining the highest cleanliness standards. Will execute food at a 5-diamond level at all times.  Must be able to work in all areas of need in the Food and Beverage Department as required by business demands.

ESSENTIAL DUTIES:

• Essential Duties may include tasks, knowledge, skills, and other characteristics. This list of tasks is ILLUSTRATIVE ONLY and does not comprehensively list all functions and tasks performed by position in this class. 
• Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the Casino Resort We-Ko-Pa Way Service Standards: Smile and Greet, Name and Meet, Thank you, and Goodbye.
• Accountable to all standards outlined in the We-Ko-Pa Way Casino Resort service guide.
• Under the supervision of the Sous Chef cooks and prepares foods according to the menu and restaurant standards. 
• Can work all stations of the fine dining restaurant including pastry, broiler, sauté, appetizer station, and accompaniment/add-on station.
• Contributes to a team effort and accomplishes related results as required.
• Responsible for maintaining all food quality standards about food safety, and time/temp control.
• Responsible for the highest level of food execution and presentation.   Consistent with the brand standards and specifications of each dish.
• Reads, understands and follows standards and recipe specifications for the production of food items in all required outlets.
• Willing to support all casino resort restaurants as required by business demands.
• Must ensure quality and specific presentation for each dish consistent with the restaurant’s standard.
• Responsible for maintaining all food quality standards at all times.
• Responsible for maintaining a clean, organized, and sanitized area at all times.   Adheres to all state, IHS, and departmental standards and regulations of health and food safety.
• Maintains positive communication with all co-workers, leads, and chefs.
• Responsible for maintaining food storage areas such as a pantry, freezers, and refrigerators with labeled and dated items.
• Will administer a FIFO process of kitchen maintenance in all areas daily.
• Responsible for the maintenance and sanitation of all kitchen surfaces, floors, workstations, trash, equipment, and prep areas to ensure the highest cleanliness standards at all times.
• Will complete all required training as designated by the department and enterprise training.
• Fine Dining Cook III are required to provide their own knives and work boxes as part of their uniform.
• Must have a valid food handler’s permit and be Serve Safe certified.
• Performs other related duties as required.
• Must be able to lift more than 50 pounds and push or pull 100.
• Must be able to obtain and maintain State/Tribal License (including extensive background check).
• Must pass a pre-employment drug test.
• Must be 18 years of age.

WORK CONDITIONS:

• While performing the duties of this job, the employee is required to:
• Bend, reach, stand, and walk for 34-66% of the workday.
• Eye/hand coordination for 34-66% of the workday.
• Exposed to hot/cold temperatures for 34-66% of the workday.
• Exposed to dust for 1-33% of the workday.
• Sit for 1-33% of the workday.
• Must be able to obtain and maintain State/Tribal License (including extensive background check).
• While working on the casino floor, the employee is exposed to a high level of noise daily.
•  

EDUCATION AND/OR EXPERIENCE:

• Minimum requirement of 3 years of experience as a line cook, broiler/sauté cook, or Chef de partie in a fine dining restaurant or comparable resort or casino venue. 4 or 5-diamond restaurant cook experience preferred. Strong cooking techniques, excellent knife skills, and a passion for culinary artistry are required. This candidate must be motivated and follow all IHS and food safety guidelines.    

INDIAN PREFERENCE:     

Preference will be given to qualified applicants who are members of federally recognized Indian tribes. To be considered for Indian Preference, you must submit your Certificate of Indian Blood (CIB) with your application.