Archived listing. The details below describe a past opening.
Under direct supervision of the Sous Chef, provides general supervision of the line cook staff overseeing the preparation and cooking of menu items for the various restaurant venues.
- Responsible for the delivery of service of menu items from the cook line.
- Responsible for quality control of items being served.
- Ensures the interior surroundings are safe, clean, and professional.
- Enforces all appearance and uniform standards.
- Responsible for maintaining supplies and service ware.
- Provides exceptional customer service to all guests.
- Works with the Banquet and Hotel Departments to coordinate all functions.
- Contributes to a team effort and accomplishes related results as required.
- Performs the duties of subordinates as needed and other duties as required.
Qualifications
Three years line cook and food service experience, one-year supervisory experience, required. Must be 21 years of age in California. Must be able to successfully pass a pre-employment drug/alcohol screen, random drug and controlled substance abuse tests, background investigation, obtain and maintain gaming license in California and Arizona. Native American preference and/or experience with Native American culture and government preferred.