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Cook II at Fond du Lac Band of Lake Superior Chippewa

Carlton, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

19.08

Posted On

14 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Knife Skills, Food Safety, Sanitation Standards, Customer Service, Time Management, Communication, Food Preparation, Garnishing, Recipe Adherence

Industry

Government Administration

Description

Division/Department: Black Bear Casino Resort – Food and Beverage Location: Black Bear Casino Resort - Onsite Reports To: Sous Chef/ Cook III Probationary Period: 90 days – Full time; 120 days – Part time FLSA Status: Non-Exempt (hourly) Classification: Class C Gaming Licensure Driver’s License: Level 0 - No Driver’s License required. Rate of Pay: $16.96-$19.08 The Fond du Lac Band of Lake Superior Chippewa, Nagaajiwanaang (Where the water stops), is one of the six Bands of the Minnesota Chippewa Tribe and a proud sovereign Ojibwe nation. We strive to be a diverse, supportive, and inclusive workforce that employs Fond du Lac Band members, native peoples, and those from our surrounding communities. As one of Carlton County's largest employers, the Fond du Lac Band is dedicated to elevating the community through a broad spectrum of programs and enterprises including our gaming facilities, tribal government, health services, and education that promotes our language, culture, and the preservation of our natural resources. The Fond du Lac Band is an employer that cultivates the growth of our employees and our programs; a place where you can develop your skills and gain experience that will positively impact the lives of those who call the Fond du Lac Band home. Our hiring practices follow tribal employment rights outlined in Fond du Lac Ordinance #12/94 (TERO). Join the Fond du Lac Band of Lake Superior Chippewa in our mission to preserve and promote our community while contributing to its vibrant future.

Responsibilities

Prepare, season, and cook various food items for the buffet, steakhouse, deli, and special events according to recipes. Ensure all food preparation and serving areas adhere to safe and sanitary food-handling practices.