Bistro Line Cook (Full-time)

Fortune Bay Resort Casino; Tower (MN); On-site; USD 22,000 - 33,000; Full time

Benefits offered by this job

Sign-on bonus $500

Job summary

Fortune Bay Resort Casino is seeking a Line Cook for the Aki Bistro in Tower, MN. The role focuses on producing, cooking, and presenting dishes to Sunset Bistro recipes while maintaining kitchen sanitation and safety standards.

The position offers a competitive hourly wage and a $500 sign-on bonus. Key duties include safe food prep, adherence to safety protocols, and teamwork with the Kitchen Supervisor/Executive Sous Chef.

Qualifications

• High school diploma required with a minimum of 1 year in a kitchen environment.
• Ability to thrive in a fast-paced kitchen.
• Strong teamwork and communication skills required.

Responsibilities

• Prepare quality food in a safe and efficient manner according to recipes.
• Report emergencies, accidents, or safety hazards to management.
• Maintain sanitation and proper storage of food and equipment.
• Follow recipes and guest orders, accommodating special requests.
• Ensure portions, presentation, and guest satisfaction meet standards.
• Demonstrate professionalism and teamwork with guests and staff.

Skills

Team player

Good communication

Reliable

Positive attitude

Education

High school diploma

Job description

Casino General & Administration Full Time Tower, MN, US 1 Attachments

Salary Range: $15.93 To $23.89 Hourly

Job Description & Core Responsibilities

Department: Aki Bistro

FLSA Status: Non-Exempt

Pay Grade: Grade 8

Gaming Class: Non-Compact/Non-Gaming

$500.00 Sign on bonus!

The full bonus will be paid upon the successful completion of three full months of employment. Subject to additional terms and conditions as may be required by the Company.

Position Summary:

The Line Cook will ensure the highest quality food is always served . P roduces, cooks and presents dishes according to Sunset Bistro recipes, and cleans, sanitizes, and maintains equipment, utensils, tools, and any additional tasks by management.

Core Duties and Responsibilities:

• Prepare quality food in safe and efficient compliance with proper food preparation and handling.
• Promptly report emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management.
• Consistently performs safe and sanitary food storage, preparation, and cooking. Monitors and controls maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work.
• Recognizes and follow quality standards for meats, vegetables, fruits, dairy products, and grains, including proper storage of these items. Effective utilization of leftovers and control of waste.
• Understands and demonstrates the ability to effectively use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes.
• Cooks use a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
• Produces from scratch quality food in appropriate portion size, cut and quantity. Ensures all food is prepared and presented in accordance with appropriate recipes, presentations and with guest orders. Acknowledges any special requests and prepare the menu accordingly.
• Safely uses of supplies and equipment.
• Consistently performs with a professional and positive attitude and actions when communicating with guests, vendors, and associates.
• Meets the company’s guest service standards.
• Demonstrates teamwork/gets along well with co-workers.
• Is reliable and dependable.
• Follows company and departmental policies and procedures.
• Demonstrates a positive attitude.
• Responds well to constructive criticism.

Qualifications – Education and Experience:

Minimum Qualifications:

• Ability to become part of a team.

Preferred Qualifications:

• High school education with a minimum of 1 year of kitchen experience.
• One or more years of related experience.
• Familiarity with hospitality industry practices preferred.

The work environment is fast-paced and requires overall good mental and physical health.

Physical Demands:

• Ability to be on your feet and alert for extended periods of time.
• Ability to lift up to 50 lbs. as needed.
• Must be able to work quickly in a confined area and stand for extended periods of time.
• Continuous use of hands and arms, bending, reaching, and twisting.
• The a bility to tolerate various scents, noises, and bright lights is required.

Preference:

It is the policy of the Bois Forte Band, pursuant to tribal and federal law, to give preference to qualified Native Americans in hiring, promotion, and departmental transfers. Preference will be extended to members of the Bois Forte Band, members of other federally recognized tribes and to status Natives born in Canada.

Reports To:

Kitchen Supervisor/Executive Sous Chef

Competencies:

• Meets the company’s guest service standards.
• Demonstrates teamwork/gets along well with co-workers.
• Is reliable and dependable.
• Demonstrates strong communication skills.
• Follows company and departmental policies and procedures.
• Demonstrates a positive attitude.
• Responds well to constructive criticism.

(2 Dayshift Positions) 7:00 a.m. - 3:00 p.m. or 8:00 a.m. - 4:00 p.m. (2 Afternoon Positions) 2:00 p.m. - 10:00 p.m.