What are the responsibilities and job description for the Cook III position at Black Bear Casino Resort?
### Job Duties
Prepares, seasons, and cook’s soups, meats, vegetables and other foodstuffs for consumption in the Steakhouse, buffet, deli and banquets.
Reads menus to estimate food requirements and ensures adequate food supplies are available.
This is a production kitchen not an ala carte position; cooks are trained in all aspects of cooking, not just one station.
Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, sauces, casseroles,
Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
Adds seasoning to foods during mixing or cooking, according to personal judgment and experience.
Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
Carves meats, portions food, adds gravies and sauces, and garnishes to create quality food presentation.
Observes guests and responds to any additional requests
Monitors hot and cold food temperatures through the shift.
Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management.
Must attend all mandatory department trainings.
Must attend all required Title 31 and/or SAR trainings.
Ensures confidentiality of financial records and all records for employees, band members and/or clients.
Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems.
Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers.
Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community.
Required to maintain proper attendance including reporting to work on time in accordance with applicable policies.
Maintains a clean and organized work area.
Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.
### Minimum Education Required
No Formal Education
### Minimum Experience Required
No Driver’s License Required.
Three years of cooking experience in a busy, high-volume or fine-dining restaurant is required.
Must have excellent knife skills and be able to work under pressure.
Food handler's certification is required; if not certified at the time of hire; employee must become certified within 3 months of hire, employment is contingent upon certification.
Knowledge of cleanliness and sanitation standards for food serving is required.
Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required.
Strong Customer Service Skills Are Required.
Knowledge of computer applications to include word processing, Access, Excel and Microsoft Outlook is preferred.
Operations consist of shift work; seven days a week and on holidays.
Ability to communicate effectively orally and in writing is required.
Ability to work independently and establish priorities is required.
Attention to detail and accuracy is required.
Ability to establish professional and harmonious working relationships on all projects and with all parties involved.
Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation’s Personnel Policies.
Subject to pre-employment and annual background checks.
Physical Requirement
Subject to inside environmental conditions, including work in a smoking environment.
All employees shall thoroughly wash hands and arms with soap and water before starting work and wash hands during work hours as often as may be required to remove soil and contamination as well as after visiting the washroom.
Ability to lift and carry up to 25 pounds is required.
Bending and stooping are required.
Prolonged walking and standing are required.
### Shift
Rotating
### Number of Openings
2
### Veterans Encouraged to Apply
Yes
### Physical Required
No
### Drug Test Required
Yes
### Compensation
$18.95 - $21.32 / Hourly
### Postal Code
55718
### Job Type
Full Time
### Place of Work
On-site
### Requisition ID
47888
### Job Benefits
401(K) retirement, PTO, vision plan, health insurance, dental insurance
Prepares, seasons, and cook’s soups, meats, vegetables and other foodstuffs for consumption in the Steakhouse, buffet, deli and banquets.
Reads menus to estimate food requirements and ensures adequate food supplies are available.
This is a production kitchen not an ala carte position; cooks are trained in all aspects of cooking, not just one station.
Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, sauces, casseroles,
Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
Adds seasoning to foods during mixing or cooking, according to personal judgment and experience.
Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
Carves meats, portions food, adds gravies and sauces, and garnishes to create quality food presentation.
Observes guests and responds to any additional requests
Monitors hot and cold food temperatures through the shift.
Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management.
Must attend all mandatory department trainings.
Must attend all required Title 31 and/or SAR trainings.
Ensures confidentiality of financial records and all records for employees, band members and/or clients.
Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems.
Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers.
Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community.
Required to maintain proper attendance including reporting to work on time in accordance with applicable policies.
Maintains a clean and organized work area.
Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.
### Minimum Education Required
No Formal Education
### Minimum Experience Required
No Driver’s License Required.
Three years of cooking experience in a busy, high-volume or fine-dining restaurant is required.
Must have excellent knife skills and be able to work under pressure.
Food handler's certification is required; if not certified at the time of hire; employee must become certified within 3 months of hire, employment is contingent upon certification.
Knowledge of cleanliness and sanitation standards for food serving is required.
Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required.
Strong Customer Service Skills Are Required.
Knowledge of computer applications to include word processing, Access, Excel and Microsoft Outlook is preferred.
Operations consist of shift work; seven days a week and on holidays.
Ability to communicate effectively orally and in writing is required.
Ability to work independently and establish priorities is required.
Attention to detail and accuracy is required.
Ability to establish professional and harmonious working relationships on all projects and with all parties involved.
Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation’s Personnel Policies.
Subject to pre-employment and annual background checks.
Physical Requirement
Subject to inside environmental conditions, including work in a smoking environment.
All employees shall thoroughly wash hands and arms with soap and water before starting work and wash hands during work hours as often as may be required to remove soil and contamination as well as after visiting the washroom.
Ability to lift and carry up to 25 pounds is required.
Bending and stooping are required.
Prolonged walking and standing are required.
### Shift
Rotating
### Number of Openings
2
### Veterans Encouraged to Apply
Yes
### Physical Required
No
### Drug Test Required
Yes
### Compensation
$18.95 - $21.32 / Hourly
### Postal Code
55718
### Job Type
Full Time
### Place of Work
On-site
### Requisition ID
47888
### Job Benefits
401(K) retirement, PTO, vision plan, health insurance, dental insurance
Salary : $19 - $21