Job Description


  • Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the Casino Resort We-Ko-Pa Way Service Standards
  • Smile and Greet
  • Name and Meet
  • Thank you and Goodbye
  • Accountable to all standards set forth in the We-Ko-Pa Way Casino Resort service guide.
  • Assist Executive Sous Chef to manage costs, menu development, plate presentations, production, stewarding and staffing for all back of house operations.
  • Assists Department Heads and Culinary Leads in all outlets as needed.
  • Will ensure timely execution of service for all food orders in the Ahnala restaurant, In Room Dining, Pool Bar Grille and other outlets as designated by the Executive Sous Chef.
  • Ensures that the culinary team is skilled in food safety, sanitation and cooking procedures. This also includes and is not limited to the use and care of the steel, the use of knives and other culinary tools. Keeps safety and sanitation uppermost in mind. Responsible for daily adherence to all IHS food safety standards.
  • Maintains efficiency and standard operating procedures as it relates to the art of butchering, carving, and basic cooking fundamentals in each of the areas supervised.
  • Oversees back of house department heads and prepares foods for the assigned area of responsibility as required by production sheets.
  • Responsible for the efficiency of all service lines to ensure a 4 diamond experience. This requires the oversight and implementation of standard operating procedures and build-sheets for all outlets including but not limited to: portion control, plate appearance, and proper food preparation.
  • Ensures all team members in the kitchen “clean as they go”.
  • Contributes to a team effort and accomplishes related results as required.
  • Maintains a positive and respectful work environment at all times.
  • Candidate is required to take a culinary practical.
  • Must have valid food handler’s permit and be Serve Safe certified.
  • Must have valid title 4 training and liquor management training.
  • Performs other related duties as required.
  • Must be able to lift in excess to 50 pounds and push or pull 100.
  • Must be able to obtain and maintain State/Tribal License (including extensive background check).
  • Must pass pre-employment drug test.


- Minimum requirement of 3 years’ experience as an a la carte Restaurant Chef or higher.

- Culinary degree preferred

- Must be highly skilled in overall kitchen operations and menu planning.

- Must have experience in high volume, multi-unit operations.

- 4 Diamond resort and/or casino experience required.


Preference will be given to qualified applicants who are members of federally recognized Indian tribes. To be considered for Indian Preference, you must submit your Certificate of Indian Blood (CIB) with your application.