Maintains designated workstation ensuring that recipes are consistent in flavor profiles, quality, and appearance ensures production time frames are adhered to for all menu/food items being produced on assigned station ensures workstations are fully stocked for forecasted business flow and restock before end of shift.The Cook I operates in representation of the culinary team’s best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission and values.
The Cook I maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times. The Cook I maintains all food, equipment and kitchens to be in compliance with all health codes and casino standards. Under the direction of the Sous Chef, the Cook I (Line Cook) prepares food/menu items for guest consumption, utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management.