Line Cook II

Description

Benefits of Working at Nisqually Red Wind Casino Include :

• •FREE Medical/Dental/Vision (Spouse and dependent coverage is also available at low rates and reasonable deductibles)
• •FREE Short-Term Disability, Life and Accident Insurance
• •FREE Meal during shift
• •FREE gaming license renewals
• •FREE uniform dry cleaning services
• •$1 per hour shift differential
• •Paid Time Off & Paid Holidays
• •Floating holidays
• •401(K) Retirement Program (match up to 4%)
• •Tuition Reimbursement
• •Health & Wellbeing Reimbursements
• •Team Member Assistance Program (The Team Member Assistance Program (EAP) provides our team members and their eligible dependents with confidential access to short-term, professional counseling and legal services at no additional cost.)
• •Team Member Awards and Incentives (perfect attendance awards and yearly service awards)
• •Flex spending and Dependent care spending
• •Career advancement opportunities
• •Periodic Team Member contests and giveaways
• •Team Member dining and gift shop discounts

POSITION OBJECTIVE: Create culinary delights for our guests and owners. Guest satisfaction in our restaurants revolves around the food appearance, high quality of food and overall dining experience.

Our Mission: To enhance continued economic viability and quality of life for the Nisqually Indian Tribe, our Team Members, and the neighboring communities

Our Vision: Creating incredible experiences.

Our Core Values: Integrity, Communication, Accountability, Respect, Teamwork

JOB SUMMARY: Responsible for all food preparation including safe and proper handling of product, following company recipes and maintaining a clean and safe work environment. Provide a pleasant dining experience for our guests by assuming 100% responsibility for quality of products served during assigned shift.

Requirements

QUALIFICATIONS

Required skills and knowledge:

• •2 years’ experience as a line cook and/or cook in a buffet style high-volume food service operation.
• •Food handlers permit.
• •Must have basic knife handling skills.
• •Must have basic knowledge of kitchen equipment.
• •Ability to work under time constraints to produce food according to established standards.
• •Ability to understand and carry out directions.
• •Current knowledge of occupational safety issues.
• •Ability to work productively.
• •Ability to work unsupervised for a period of time.
• •Excellent interpersonal skills.
• •Must be able to follow instructions and follow food preparations sheets.
• •Possess a positive attitude and willingness to serve our guests.
• •Ability to work in a team environment.
• •Pass NRWC pre-employment testing.
• •Ability to work all shifts including weekends and holidays.
• •Ability to obtain a Class II Gaming License.

Preferred skills and knowledge:

• •4 years experience as a line cook, fine dining cook and/or cook in a buffet style high-volume food service operations.
• •Experience in handling and preparing seafood.
• •Culinary School Training.
• •Excellent customer service skills.
• •Ability to maintain an organized work area.
• •Ability to manage time effectively.
• •Serve Safe Certified.

PHYSICAL REQUIREMENTS:

• •Must be able to bend, stoop, lift, and carry items weighing up to 50 pounds on a regular and continuing basis.
• •Must be able to stand and/or walk for long periods of time and move from area to area.
• •Required to be able to reach with hands and arms.
• •Ability to tolerate a smoke-filled environment.

ESSENTIAL FUNCTIONS OF THE JOB:

• •Prepare food items as required for production including, but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts according to established recipe standards set forth by the Restaurant Manager and Sous Chefs.
• •Prepare all food items as directed in a sanitary and timely manner.
• •Maintain a clean and sanitary work station area including but not limited to tables, shelves, counters, grills, broilers, fryers, sauté burners, ovens, flat top range and refrigeration equipment.
• •Employ proper cooking methods, cooks to specifications and handle, store and rotate food properly in accordance with established health and safety standards.
• •Monitor food temperatures according to health and safety standards.
• •Make recommendations to improve menu offerings, service, and procedures.
• •Cost control by recognizing inventories, supplies, shortages and controlling waste.
• •Assist with food prep assignments.
• •Assist Sous Chefs and Restaurant Manager as directed.
• •Assist Sous Chefs in the training of all new kitchen staff.
• •Assist, as directed, to prepare food for banquet functions.
• •Ensure food quality and proper food portioning at all times.
• •Ensure work areas are in compliance with OSHA and HACCP health and safety standards and regulations.
• •Immediately report all hazardous conditions.
• •Assist the Sous Chef and Restaurant Manager in the development of menus.
• •Make proper notification if product is low or overstocked.
• •Perform other duties as assigned.

NATIVE AMERICAN HIRING PREFERENCE