Position Summary:

The F&B Specialty Cook is responsible for providing AAA 4-Diamond customer service while supporting all Food & Beverage venues. The incumbent will help oversee the performance and coordination of work performed by all Team Members assigned. The incumbent is also responsible for helping support and enforce all initiatives given by the management team as well as assisting in the oversight of all aspects of the back of the house. All duties are to be performed in accordance with regulations, as well as departmental and Company policies, practices, and procedures, within the framework and intent of Gun Lake Casino Resort.

About Us:

At Gun Lake Casino Resort, every Team Member is an ambassador, essential to the success of our company and our culture. We expect that all Team Members take personal ownership in ensuring that everything they do is in the best interest of Gun Lake Casino Resort and embody the core values of the Seven Grandfather Teachings:

Love : Love your brothers and sisters and share with them.

Truth : Be true in everything you do. Be true to yourself and to your fellow Humans.

Respect : You must give respect if you expect respect. Respect everyone, all persons, and all the things created.

Bravery : To do what is right, even in the most difficult of times.

Honesty : Be honest in every action and provide good feelings in your heart.

Wisdom : We cherish knowledge; wisdom is used for the good of the people.

Humility : Know that you are equal to everyone else, no better, no less.

In this Role:

• Maintain a professional and courteous attitude, ensuring positive guest interactions by always demonstrating Gun Lake Casino Resort’s AAA 4-Diamond service standards.

• Responsible for practicing, supporting, and promoting Gun Lake Casino Resort’s “Unsurpassed Service” standards at all times.

• Maintain “Unsurpassed Service” personal grooming and uniform standards pursuant to the Company’s policies.

• Know where the MSDS booklet is located for your area and have an understanding of the booklet.

• Display knowledge of all emergency procedures.

• Treat each Team Member with care, dignity, fairness, and respect in an “Unsurpassed Service” manner.

• Display and encourage teamwork in the department.

• Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result

• Attend and conduct daily Team Member Huddles and look at the communication boards for pertinent information. Ensure that the information on the board is up to date at all times.

• Communicate on a consistent basis with all managers and keep abreast of all department activities.

• Adhere to all Company and department policies and procedures as well as all “Unsurpassed Service” practices and all other policies and procedures set forth by the Café Management Team.

• Follow the provided Recipe Book and Guidelines and have all necessary supplies to provide consistency and quality.

• Maintain cleanliness, safety, and sanitation standards in accordance with department policy.

• Ensure that the kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if the kitchen and equipment are not in good working order.

• Help maintain the productivity of the kitchen by expediting food and maintaining ticket times.

• Monitor the quality and presentation of all food leaving the kitchen and identify coaching opportunities to aid all kitchen staff in better practices and proper procedures.

• Aid in the creation, maintenance, and teaching of all presentation documents and specification cards.

• Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the MSDS Booklet.

• Ability to work all live-action stations within the buffet while maintaining impeccable cleanliness and guest service

• All other duties as assigned.

Essential Qualifications:

• Must be 18+ years of age.

• High School Diploma or equivalent.

• At least three (3) years of culinary / cooking experience required. Four (4) years of combined culinary and baking experience may be considered. A combination of four (4) years of culinary school and relevant experience may be considered.

• Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.

• Must manage time effectively with minimal supervision.

• Must demonstrate sound judgment and mature decision-making.

• Must possess and demonstrate great attention to detail in order to maintain the unit’s appearance and operating standards.

• Must possess creativity and organizational ability.

• Must be able to perform most work independently or as part of a close-knit team.

• Must constantly check that the correct quantities are being produced for each order they are in charge of as well as be vigilant about using exact measurements and paying strict attention to timing.

• Possess the ability to create, cost, and execute consistent products in a high-volume based atmosphere.

• Must know basic math and be able to measure and weigh accurately, as well as follow recipes according to specifications.

• Must work according to a production schedule that sets quotas for how many of a particular item must be produced each day.

• Must be able to follow existing written recipes, as well as create, document, develop, and execute original recipes to present to supervisors for approval.

• Possess the ability to work hands-on in any kitchen environment.

• Possess the ability to follow recipes and directions as determined by management.

• Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production. The majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, eggs, vegetables, and poultry to order for an international buffet setting. May include wok cookery, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats, and cheese for guest services according to Gun Lake Casino Resort’s standards and specifications.

• Possess the ability to execute large batch recipes effectively utilizing large equipment.

• Must be able to obtain the required ServSafe Certification and keep it current.

Physical Requirements:

• Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols.

• Ability to read, write, and input data into the computer.

• Must have the manual dexterity to operate job-related equipment.

• Must have the ability to access all properties and areas.

• Must be capable of lifting 50 lbs with or without assistance.

• Ability to sit and work on a computer station for a long period of time.

Work Conditions:

Work is typically in a kitchen environment, back-of-house area, or on the casino floor. Work areas may be warm, cold, or noisy and may contain second-hand smoke. Tasks may be required to be performed from a sitting or non-sitting position in a confined area. Team Members may be required to stand, walk, lift, reach, push, pull, and grasp.

Disclaimer and Conditions of Employment:

The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required.

All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug test.

Indian Preference:

The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies.

Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.