F&B Cook

Position Summary: 

The Cook II is responsible for providing AAA 4-Diamond customer service while supporting all Food & Beverage venues.  The incumbent is responsible for culinary production to provide service to Guests and Team Members in a professional, efficient, and courteous manner.  All duties are to be performed in accordance with regulations, as well as departmental and Company policies, practices, and procedures, within the framework and intent of Gun Lake Casino. 

About Us:

At Gun Lake Casino Resort, every Team Member is an ambassador, essential to the success of our company and our culture. We expect that all Team Members take personal ownership in ensuring that everything they do is in the best interest of Gun Lake Casino Resort and embody the core values of the Seven Grandfather Teachings:

Love: Love your brothers and sisters and share with them.

Truth: Be true in everything you do. Be true to yourself and to your fellow Humans.

Respect: You must give respect if you expect respect. Respect everyone, all persons, and all the things created.

Bravery: To do what is right, even in the most difficult of times.

Honesty: Be honest in every action and provide good feelings in your heart.

Wisdom: We cherish knowledge; wisdom is used for the good of the people. 

Humility: Know that you are equal to everyone else, no better, no less.

In this Role: 

• Maintain a professional and courteous attitude, ensuring positive guest interactions by always demonstrating Gun Lake Casino Resort’s AAA 4-Diamond service standards.
• Responsible for practicing, supporting, and promoting Gun Lake Casino Resort’s “Unsurpassed Service” standards at all times.
• Maintain “Unsurpassed Service” personal grooming and uniform standards pursuant to the Company’s policies.
• Know where the MSDS booklet is located for your area and have an understanding of the booklet.
• Display knowledge of all emergency procedures.
• Treat each Team Member with care, dignity, fairness, and respect in an “Unsurpassed Service” manner.
• Follow set schedules and specific job duties.
• Display and encourage teamwork in the department.
• Communicate on a consistent basis with all managers and keep abreast of all department activities.
• Adhere to all Company and department policies and procedures as well as all “Unsurpassed Service” practices and all other policies and procedures set forth by the F&B Management Team.
• Attend Team Member Huddles and look at the communication boards for pertinent information.
• Follow the provided Recipe Book and Guidelines and have all necessary supplies to provide consistency and quality.
• Maintain cleanliness, safety, and sanitation standards in accordance with department policy.
• Ensure that the kitchen and equipment are in good working order and that the work area is clean and hazard-free.  Notify a supervisor immediately if the kitchen and equipment are not in good working order.
• Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, eggs, vegetables, and poultry to order for an international buffet setting.  May include wok cookery, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats, and cheese for guest services according to Gun Lake Casino Resort’s standards and specifications.
• Possess the ability to execute large batch recipes effectively utilizing large equipment.
• All other duties as assigned. 

Essential Qualifications: 

• Must be 18+ years of age.
• High School Diploma or equivalent preferred.
• At least two (2) years of culinary / cooking experience required. Three (3) years of combined culinary and baking experience may be considered. Three (3) years of culinary school experience may be considered in lieu of experience.  
• Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
• Must manage time effectively with minimal supervision.
• Must demonstrate sound judgment and mature decision-making.
• Must possess and demonstrate great attention to detail in order to maintain the unit’s appearance and operating standards.
• Must possess creativity and organizational ability.
• Must be able to perform most work independently or as part of a close-knit team.
• Must constantly check that the correct quant