The Cook prepares and services menu items and daily specials, using standardized recipes while following all health regulations and maintaining quality and portion control. The Cook presents all food in an appetizing manner on a well-garnished plate. He/she uses equipment properly while keeping it clean, organized, and sanitary so it will remain in good working condition. The cook will continually complete the freezer inventory log, assisting in maintaining freezer inventory. He/she takes and records the temperatures of all foods in the steamer, buffet, salad bar, freezers and coolers to assure the safety of all our guests. The cook keeps the oil in the fryers in a satisfactory condition, and properly disposes of the grease. He/she follows end of shift check list expectation sheet, keeps the kitchen and dry storage areas clean and organized and assists other restaurant personnel and works on preparation list, whenever time allows. The cook does any other duties assigned by the Food & Beverage Directors or Supervisors.
To provide customer service and ensure guest satisfaction while performing all required duties of the job.
Must be 18 years of age or older. Must qualify for a Standing Rock Sioux Tribal Non-gaming license. Must have the ability to obtain a food handler's card. Must be able to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
Experience: Three months experience in restaurant-style cooking preferred.
Must be physically able to withstand continued walking and standing for periods of 8 hours or more and be able to withstand bending, reaching, grasping and lifting up to 50 pounds. Must be able to withstand extreme temperatures.
How To Apply
All Applicants Must
Benefits Available to Employees
Candidates that are selected for employment are subject to drug and alcohol testing. Failure to adhere to and successfully pass testing will result in revocation of job offer.
Please email Grand River Casino and Resort for additional employment information.