P/T Line Cook

Description

I.    PURPOSE OF POSITION
       Accountable for daily set-up and execution of a buffet and grill menus and ensures proper presentation of food and timely delivery of product to customers.

II.    REPORTING RELATIONSHIPS
A.    Reports Directly to:               Sous Chef, Food and Beverage Manager
B.    Supervises Directly:              N/A
C.    Other Important Contacts:    Northwood Casino Managers, Tribal Council Members, community members, and customers.

III.    DUTIES AND RESPONSIBILITIES
A.    Promotes customer service as a priority.
B.    Prepares and produces a la carte and buffet menu items in an organized and timely manner paying special attention to plate presentation and food safety.
C.    Maintains proper rotation of product following “first in, first out” policy.
D.    Complies with company and department policies and procedures while practicing positive customer and employee relations.
E.    Provides accurate and timely documentation and reporting of department activities and status as requested. 
F.     Maintains a professional and neat appearance of work area, using proper sanitation methods.
G.    Maintains a professional and neat appearance and represents the company in a positive manner.
H.    Maintains confidentiality of company and player information.
I.      Because of the Casino’s commitment to our guests and customer service, each employee may be expected to perform a wide range of duties from time to            time. Such duties may or may not be related to their regular responsibilities.               

Qualifications

IV.    QUALIFICATIONS
A.    Required:
1.    Obtain and maintain valid Nooksack Tribal Gaming Agency and Class II and/or Class III Washington State Gaming Commission licenses.
2.    Obtain and maintain a valid Washington State Food Worker’s Card or an Indian Health Services Food Training Card within 14 days of initial employment.
3.    Proper knife handling and knife skills as applied to job duties and responsibilities. 
4.    Must be a minimum of 18 years of age.

V.    WORKING CONDITIONS
A.    Works in noisy, hot and sometimes cramped workspace. 
B.    Fast paced and demanding as business levels require. 
C.    Routinely uses commercial kitchen equipment such as knives, mixers, ovens, grills, etc.
D.    May work in loud, crowded, and cigarette smoke-filled casino environment.
E.    Works various shifts and days including nights, weekends, and holidays.

VI.    PHYSICAL DEMANDS
A.    Stands or walks for extensive periods of time.
B.    Lifts and carries objects up to 50 lbs.
C.    Routinely makes repetitive motions.
D.    May work long or irregular hours.

VII.    KNOWLEDGE, SKILLS AND ABILITIES
A.    Knowledge of general kitchen operation. 
B.    Knowledge of proper rotation of foods and food safety. 
C.    Knowledge of cooking times and temperatures.
D.    Excellent customer service skills.
E.    Skill in proper cooking techniques and knife handling.  
F.     Skill in hand/finger dexterity.
G.    Ability to work in sometimes difficult and fast paced work environment. 
H.    Ability to change plans often and as a moments notice.
I.     Ability to react calmly and effectively in demanding situations.  
 

PLEASE NOTE
The list of duties and responsibilities, requirements and licenses are not meant to be exhaustive.  Management reserves the right to revise the position description and to require that other tasks be performed when the circumstances of the position change.
Should an applicant or employee request special consideration for any particular reason, such as reasonable accommodation for a disability, the Supervisor or Manager should contact the General Manager.  At this time, the Supervisor or Manager should be able to describe, in detail, to the General Manager, the Essential Functions of the job involved in the request.  
 

Salary : $20 - $24