• Prepares and produces menu items to standards in a quick and efficient manner. 
• Prepares, cooks, and seasons all food. 
• Must show skills in fry cook, broiler, and Garde Manger. 
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. 
• Adheres to kitchen maintenance and sanitation programs. 
• Maintains assigned station and equipment in a clean and sanitary condition.
• Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.

REQUIREMENTS: 

• Minimum one-year prior experience as a cook. 
• Must be able to provide own tools. 
• Must be able to work any day of the week and any shift including weekends and holidays. 
• Must be able to get along with co-workers and work as a team. 
• Must present a well-groomed appearance. 
• Local health department sanitation certificate.

ADDITIONAL REQUIREMENTS

• Must be able to work inside a kitchen and on a fry line during most of shift. 
• Must be able to maneuver around all areas of the kitchen. 
• Must be able to tolerate areas with extreme hot and cold temperatures. 
• Must be able to lift items up to 50 pounds. 
• Must be able to push and pull carts weighing up to 300 pounds. 
• Must possess coordination and dexterity to use kitchen utensils, such as, knives, spatulas, food tongs, etc. 
• Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area. 
• Must be able to operate the following kitchen equipment: stoves, grills, fryers, broilers, and other utensils in preparing the food orders. 
• Must be able to respond to visual and aural cues.     

• Must be able to speak, read, write, and understand English and be able to conduct conversations with peers in a distinctive and persuasive manner.

Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.