Minimum Qualifications:

• High school diploma or GED certificate preferred
• Minimum of 1-year Supervisory experience in a high volume, a la carte kitchen
• Minimum of 24 months of cooking experience
• Ability to show advanced knife skills provided with chopping, dicing, slicing, breaking down of whole proteins
• Ability to show advanced knowledge of safety and sanitation skills provided by local health municipalities with storage and usage of foods
• Ability to show advanced knowledge of kitchen equipment and successfully use of equipment
• Ability to show knowledge of specific cooking techniques and plate presentations
• Strong written and oral communication skills, to read, write and interpret a variety of instructions furnished in written, oral, diagram, or schedule form and to communication with team members and regulatory agency personnel
• Ability to obtain required licenses or certificates
• Must be able to obtain and maintain a Fort Sill Apache Work Permit

Essential Functions:

• Portray a positive attitude under all circumstances, understand and represent the core values of Apache Casino Hotel, and live the mission of always providing exceptional service.
• Set up, maintain, and control quality and presentation consistency of all food and menu items
• Lead by example in all areas with enthusiastic dedication, professionalism, and positive leadership
• Prepare food in accordance with standard recipes and/or as specified by the guest/customer. Visually inspect, select, and use only fresh, quality food items selected for preparation of menu items
• Check and controls the proper storage of product and portion control, especially high-cost meat, and fish items
• Keep all refrigeration, storage and working areas in clean, working condition to comply with health department regulations & OSHA requirements. Follow all guidelines in conjunction with SERV Safe practices for food safety and HACCP guidelines
• Ensure all equipment in working areas is clean and in proper working condition.
• Maintain effective, accepted sanitation and cleanliness standards in the kitchen area using approved cleaning products and procedures
• Perform proper health inspection protocol for each workstation to ensure compliance with state and local regulations
• Proper knife handling technique must be displayed associated with chopping, dicing, slicing, and cutting of vegetables, fruits and breaking down of whole proteins.
• Proper navigation of the menu to include understanding of menu items, plating, presentations, cook temperatures and techniques
• Ability to establish pars, complete vendor orders and perform month end inventories
• SERV Safe Certified in first 90 days of employment
• Ability to read, write and understand the English language, with the mathematical skills necessary understand recipes, measurements, requisition amounts and portion sizes
• Perform other related duties as requested by reporting supervisor

Due to the cyclical nature of the hospitality/casino industry, team members may be required to work varying schedules to meet the business needs of Apache Casino Hotel. We are busiest during weekends and holidays and there is a reasonable expectation you will be scheduled on duty during any or all these times as well as on an ?on-call? status.

Core Competencies:

• Adhere to and act in accordance with all casino policies and procedures, and applicable federal, state, and local regulations
• Maintain a neat, clean, and well-groomed appearance (specific standards may apply departmentally based on uniform requirements). Where uniforms are required, they must be clean and pressed at the beginning of each shift
• Understand and comply with the Eye, Hi, Goodbye program
• Competency to follow detailed procedures and ensure accuracy in documentation and data; carefully monitor processes and routine work details and organize and maintain a system of records
• Ability to clearly present information verbally and in writing; read and interpret complex information; actively listen and talk with guests and team members
• Demonstrate a high level of service delivery to ensure guest and team member satisfaction; handle service failures and prioritize guest and team member needs
• Prepare for known problems and opportunities in advance; willingness to undertake additional responsibilities and respond to situations as they arise
• Maintain high standards and reinforce excellence as a fundamental priority
• Use tact, maintain confidences, and foster an ethical work environment
• Adapt behavior to others? styles, interact with people who have different values, culture, or backgrounds, be of service to difficult people, optimize the benefits of having a diverse workforce
• Share due credit with team members; display team spirit, enthusiasm and promote a friendly group working environment; work closely with other departments as necessary; support group decisions and solicit opinions from fellow team members
• Ability to operate various types of office equipment used in your department, for example personal computers, printers, copy machines, and telephone
• Regular attendance is requiared

Physical Demands and Work Environment:

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential job functions.

While performing job duties the team member is regularly required to sit, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The team member will be standing for prolonged periods working continuously in confined spaces around extreme temperature ranges, and will occasionally be required to walk, climb, or balance, and stoop, kneel, crouch, or crawl. The team member must have the ability to grasp, lift and/or carry up to 50 pounds, and otherwise move or push goods on a hand cart/truck weighing a maximum of 150 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

While performing job duties the team member is regularly exposed to risks associated with travel between buildings and back and forth to other areas as may be required due to business demands. The team member is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The noise level in the work environment varies from light to moderate, and there are fluctuations in lighting due to flashing lights from slot machines and band lighting.

At a minimum, the selected candidate will be required to pass a background check and drug-screening test, obtain a gaming license and an Oklahoma food handler card. The team member may also be required to obtain an Oklahoma ABLE license.