DEX'S COOK at GTRC

Suttons Bay Township, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Jul, 26

Salary

18.0

Posted On

16 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary skills, Food preparation, Sanitation, Customer service, Teamwork, Time management, Organization, Communication, Menu planning, Plating, Kitchen equipment operation, Mathematical calculations, Safety compliance, Flexibility, Problem solving

Industry

Gambling Facilities and Casinos

Description

JOIN A WINNING TEAM! Are you looking for an exciting and fulfilling career opportunity? Join us at Grand Traverse Resort & Casinos and start a career that will provide you with rewarding opportunities and unforgettable experiences. Our mission is to provide economic stability for the Grand Traverse Band of Ottawa & Chippewa Indians, by emphasizing on our core values of Fun, Integrity, Communication, and Teamwork. As part of our team, full and part time employees will enjoy the following benefits and perks: * One FREE meal per shift * 401K with match (after 1 year) plus weekly contributions * Weekly Pay Days and Daily Pay Available * Paid Time Off (PTO), Paid Holidays & Jury Pay * Voluntary Vision * Voluntary AFLAC Plans Available * Gas Discounts at our Markets * Cannabis Store Discounts * Giftshop and Food Discounts * Employee appreciation events and prizes In addition, full time employees are eligible for the following: * Competitive Medical, Dental, Prescription Plans * Paid Bereavement * Life Insurance Coverage * Voluntary Short and Long Term Disability Coverage * Voluntary AFLAC Plans Available Seasonal employees contact the Benefits Department for eligible benefits and perks!! We look forward to having you join our team and being a part of our mission. SUMMARY It is the Cook’s duty to work with their supervisory staff prepping, setting up, preparing and providing quality food and service in all areas of food production in accordance with guided specifications while maintaining organization, cleanliness and sanitation of work areas and equipment. Cooks must perform at a high level of efficiency and poise at all times. ESSENTIAL JOB FUNCTIONS * Plan, prep, set-up, cook and provide quality service in all areas of food production for all menu items and specials in the designated outlets in accordance with standards, plating guide specifications, and presentation guidelines. * Maintain organization, cleanliness and sanitation of work areas and equipment. * Follow and understand specific guidelines including but not limited to, proper cool down, labeling and storage of product. * May work in several areas such as the carving station, specialty stations, buffets, banquets, deli, steakhouse etc. * Read and follow menus and recipes and compute basic mathematical calculations. * Communicate effectively with guests, co-workers and management in a positive and professional manner * Arrive to work in proper uniform and be ready to work for scheduled shift in designated work area * Willingness to cross-train and provide support in related areas of operations. * Adhere to all health and safety regulations related to food handling and preparation. * Perform additional duties as assigned by supervisor or manager. OTHER NECESSARY SKILLS AND ABILITIES * Must have excellent culinary skills or have the ability to grasp, learn and respond quickly to training * Must have excellent customer service and communication skills both verbal and written. * Must be a team player with a positive attitude. * Must be highly organized and able to handle multiple tasks. * Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time. * Must possess the ability to work with various personalities while maintaining impartiality. * Must respond to supervisory guidance and assignments and accept constructive criticisms in order to learn new, updated information. * Necessary for promptness and ease of adjustment to the work environment and flexibility to change are essential in this position. * Must have the ability to work well under pressure in a positive and professional manner, accomplishing the tasks set forth for the day. EDUCATION / EXPERIENCE Must be at least 18 years Preferred applicant with at least 2 years kitchen service experience. EQUIPMENT TO BE USED Items include, but are not limited to: dishwasher, fryer, broiler, steam kettles, Alto Sham, mixer, slicer, steamer, char grill, flat top grill, freezer, cooler, hot box, knives, juicer, sauté station. TYPICAL PHYSICAL DEMANDS * May be required to lift up to 75 lbs. and must be able to stand and/or walk for entire shift. * May also be required to reach, bend, stretch, kneel, crawl, lift and carry TYPICAL MENTAL DEMANDS * Must be able to effectively handle stressful and compromising situations while remaining focused, positive and professional, as well as have the ability to deal with difficult people without losing perspective. * Must be able to work productively under strict time restraints with variable deadlines. WORKING CONDITIONS * Must be willing and able to work in a crowded, loud, warm, humid and smoky environment. * Must be able to work under constant surveillance. * May be required to work in a confined space. * Must practice all safety policies, procedures and standards as set by OSHA and Health Dept. * Must be able to work flexible hours including days, evenings, graveyards, weekends and holidays. * Tips may be received. All tips received must be declared and are subject to tax. COMMENTS * Native American and Tribal Preference will apply. * Must be able to pass a background investigation and a drug and alcohol urinalysis as a condition of employment. * Must be able to take on additional responsibilities when needed. * Must adhere to company policies regarding strict confidentiality. The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Management retains the right to add or to change the duties of the position at any time. Any qualifications to be considered as equivalents in lieu of stated minimums require prior approval of the Director of Human Resources.

Responsibilities

The cook is responsible for prepping, setting up, and preparing quality food items in accordance with menu specifications and presentation guidelines. They must also maintain high standards of cleanliness, sanitation, and organization within the kitchen and equipment areas.