COOK I - BANQUET

Under the direction of the Sous Chef, is responsible for providing superior service to both the internal and external customer. The incumbent is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry.

• Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures.

• Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers.
• Prepares food that are to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.
• Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.
• Keeps work station neat and clean.
• Assists coworkers to ensure efficient operation of the line.
• This position operates in a working environment that is subjected to varying levels of heat and noise. 
• At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery, knives, and choppers.
• Ability to use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
• Ability to review and comprehend recipes and other necessary documentation.
• Ability to determine if food items are cooked to proper specifications.
• Ability to efficiently and effectively move around work area.
• Ability to stock and retrieve all necessary food items and supplies.
• Ability to lift, carry, and push/pull up to 50 pounds so as to be able to move and stock all necessary supplies.
• Ability to communicate with customers and all levels of employees.
• Must be flexible to work varying shifts and time schedules as needed.
• Equipment and machines used, but not limited to, are standard kitchen machines such as slicers, choppers, mixers, grinders, etc.
• May perform other duties as assigned.

Basic food preparation knowledge and line work experience. Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations. These skills are typically acquired through a minimum of one-year prior experience as a Cook Trainee or coffee shop line cook, and/or through the completion of a degree in culinary arts or recognized apprenticeship 

The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements.

As part of Seminole Gaming’s employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to:

• Criminal Background Check
• Drug Screen    
• MUST BE 21 YEARS OF AGE