The Cook I is responsible for culinary preparation for the cook’s line. Taste and presentation standards are expected be exceptional and directly affect a positive guest experience. Preparation and familiarity of the menu ingredients and recipe is a must and the candidate will typically be a learning position that is open to coaching and advice from level II and III Cooks. Primary areas of responsibilities include: prep, pantry and fry stations with secondary responsibilities consisting of greeting customers and performing cashiering duties.
High school diploma or GED equivalent preferred, however, accommodation can be made to candidates with previous culinary experience if concurrent GED enrollment can be verified.
Must be able to obtain a Tribal Gaming License.
Must possess a current Class 12 permit prior to initial hire.
Food Handler’s Certificate and ServeSafe Certified.
Recognizing and correcting situations that may be unsafe, unhealthy or may lead to poor guest service.
Communicating both orally and in writing, able to demonstrate basic mathematical measurement calculations used when preparing food.
Establishing and maintaining effective working relationships with others.
Natural instincts and insight for finding the best solution to unclear issues and problems.
Finds creative solutions to problems and can see how the details fit into the big picture.
Highly capable and resourceful problem solver, team player, and self-motivated.
Ability to understand and follow all safety, sanitation and food handling instructions.
Demonstrated proficiency in using kitchen utensils to include proper knife handling and use techniques.
Requires basic knowledge of the principles and practices within the kitchen environment.
Experiential knowledge required for commercial kitchen practices and processes.
Requires exceptional communication skills.
Principles, practices, and processes of food and beverage preparation and delivery.
Principles, practices, and processes of safe food handing.
Methods and strategies for monitoring food waste costs.
Passion for creating delicious and visually appealing food.
Makes recommendations to the Executive Chef in accordance with company policies.
The Cook I will demonstrate care for customers and associates, visibly demonstrate desire to understand others, create confidence and trust with others, is viewed by others as honest and direct, able to create an environment where associates thrive and actively seeks input and collaboration from team.
These requirements need to be met to represent knowledge, skill and/or ability to perform job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Drug test required in accordance with CTFC policy. CTFC is an Indian preference employer.