POSITION SUMMARY
The incumbent in this position is responsible for preparing and presenting all food items as called for by the menu, and for assisting the Chef in the efficient operations of the kitchen.
GENERAL ACCOUNTABILITIES
(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)

1. Assist all stations and respective lines as necessary.
2. Ensure quality of plating and presentation.
3. Conduct quality line checks as required.
4. Assist with portion control and product quality for service.
5. Ensure that items are fully stocked, and equipment is in good working condition.
6. Ensure the proper storing and handling of all food products during and after shift to minimize waste and spoilage.
7. Ensure the proper closing down of work stations.
8. Communicate effectively with "Front of the House" staff.
9. Ensure work station is kept clean and neat.
10. Other duties as assigned.

WORKING CONDITIONS
Must have ability to:

• Operate in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery and cooking equipment.
• Inspect and maintain all areas for which responsible.
• Review and comprehend all necessary documentation.
• Use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
• Effectively and efficiently move around work area.
• Lift up to 50 pounds throughout an 8-hour shift.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.

JOB QUALIFICATIONS

• Must have knowledge of and ability to prepare stocks, soups and mother sauces
• Must have at least three (3) years of progressive cooking experience with at least one years of experience cooking in a dinner house, and/or through the completion of a culinary arts degree or recognized apprenticeship and one year dinner house cooking experience.
• Must be able to work as a team and communicate effectively.
• Must be willing and able to learn new skills.

REGULATORY AND COMPLIANCE RESPONSIBILITIES
In addition to the other duties described herein, each employee has the following responsibilities related to compliance with laws and regulations:

• Must be able to obtain all required licensed and certifications including a gaming license though the Spokane Tribal Gaming Commission.
• Attend required training sessions offered by the Spokane Tribe Casino.
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the employee's department.
• Consult Internal Control Procedures and Policy Manuals for guidance.
• Report illegal activity to Security or the appropriate levels of Management