About this role
Under direct supervision of the Sous Chef, provides general supervision of the line cook staff overseeing the preparation and cooking of menu items for the various restaurant venues.
Responsible for the delivery of service of menu items from the cook line.
Responsible for quality control of items being served.
Ensures the interior surroundings are safe, clean, and professional.
Enforces all appearance and uniform standards.
Responsible for maintaining supplies and service ware.
Provides exceptional customer service to all guests.
Works with the Banquet and Hotel Departments to coordinate all functions.
Contributes to a team effort and accomplishes related results as required.
Performs the duties of subordinates as needed and other duties as required.
Qualifications
Three years line cook and food service experience, one-year supervisory experience, required. Must be 21 years of age in California. Must be able to successfully pass a pre-employment drug/alcohol screen, random drug and controlled substance abuse tests, background investigation, obtain and maintain gaming license in California and Arizona. Native American preference and/or experience with Native American culture and government preferred.