Job Description


Ensures consistent food quality, establish presentation techniques, meet quality standards, and ensure proper safety and sanitation in the kitchen by performing inspections. 


  • Professional cooking skills
  • Ability to work in a fast-paced environment
  • Knife handling skills
  • Working closely with the Resort Executive Sous Chef and Resort Banquet Chef and culinary staff to ensure the freshest possible product.
  • Requires a high degree of guest interaction
  • Knowledgeable on all health department regulations
  • Must have valid food handler's permit
  • Must pass pre-employment drug test
  • Must be 21 years of age or older
  • Performs other related duties as required.


  • Three years related experience of which a minimum of 2 years in a high volume kitchen operation.


  • Must be able to sit, stand, see, hear, stoop, twist and walk
  • Must be able to lift in excess to 50 pounds and push or pull 100 pounds

 Indian Preference

  • 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.

Full Time Features and Benefits: 

  • Medical, Dental, and Vision
  • 401k/Matching 401k
  • Paid Vacation/Sick
  • STD and LTD
  • Life Insurance
  • Tuition Reimbursement
  • Flexible Spending Accounts 

Part Time Features and Benefits:

  • 401k/Matching 401k
  • Paid Vacation/Sick
  • Flexible Spending Accounts