Job Description


Responsible for daily ordering, preparation, and presentation of quality food products. Prepares daily production forecast. Oversees employees’ training and development of food quality and sanitation. Responsible for cleanliness of the area and sanitation standards as defined by the Health Department guidelines. Maintains proper function of equipment and waste control. 


Must have a minimum of three year’s experience in the Culinary Arts. One year previous supervisory background in hospitality industry. Good verbal and written communication skills are required.


  • Hands on management of day to day operations of all food outlet kitchens.
  • Implements and enforces all departmental and organizational policies and procedures.
  • Assures staff compliance with all standards, policies and procedures.
  • Teaches all line cooks the importance of sanitation, cleaning, and safety.
  • Ensures all employees “clean as they go”.
  • Ensures the line cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.
  • Responsible for recipe compliance.
  • Leads, directs, and assists activities to one or more workers assisting with preparing and serving meals.
  • Fills “in” during absences of subordinates.
  • Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
  • Familiar with monitoring of food and labor cost, menu development and costing.
  • Familiar with ordering and inventory procedures.
  • 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.
    • 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.
    • Must be 21 or older.


 While performing the duties of this job, the employee is required to: 

  1. Stand and balance for 67-100% of work day.
  2. Hold/carry, bend, reach, twist, walk and stoop for 34-66% of work day.
  3. Daily exposure to fumes/odors/oil for 34-66% of work day.  
  4. Eye/hand coordination for 34-66% of work day.
  5. Work in hot/cold temperatures for 1-33% of work day
  6. Daily exposure to chemicals for 1-33% of work day.
  7. Climb, twist, wrist motion and use a ladder for 1-33% of work day.
  8. While working on casino floor, employee is exposed to high level of second hand smoke and noise daily.


Important Notes



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.