Job Announcement
| Title: | Cook III, Full Time |
| Closing Date: | Open Until Filled |
| Rate of Pay: | $18.95 - $21.32 per hour |
| Contact: | Human Resources, Phone: 218 878-2340 |
General Summary:
Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in the buffet, steakhouse, and for special events according to recipes or personal judgment and experience. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. As Cook III you will identify the educational and training needs of Cook I and Cook II to present to Chef for consideration. Undertake menu planning in consultation with the Chef. Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus of the Black Bear Casino Resort. As Cook III you will act as Supervisor to the Cooks II and Cook I on shift.
Primary Responsibilities:
- Prepares, seasons, and cooks soups, meats, vegetables and other foodstuffs for consumption in the buffet 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.
Physical Requirements:
- Sedentary work with prolonged walking and standing required.
- 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.
- Subject to inside environmental conditions, including work in a smoking environment.
Job Requirements:
- Three years of cooking experience in a busy, high-volume or fine-dining restaurant; one year of employment as a Cook II with the Black Bear Casino Resort; or a combination of employment and experience is required. (May need to demonstrate cooking abilities).
- 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.
NATIVE AMERICAN PREFERENCE
APPLY TO:
Human Resource Department
Second Floor, Black Bear Hotel
1785 Hwy. 210, Carlton, MN 55718