JOB DESCRIPTION

POSITION TITLE	Culinary Cook	DEPARTMENT	Back of House
REPORTS TO	Sous Chef	LICENSING LEVEL
SALARY GRADE	NE05	FLSA STATUS	Non-Exempt

POSITION SUMMARY

Under the direct supervision of the Sous Chef, contributes to the efficient daily operation of Food & Beverage activities by following set recipes and menu specifications with attention to safe food handling procedures, and in accordance with the established policies and procedures of the Shoshone-Bannock Casino Hotel. Maintains professionalism in all interactions with internal and external customers.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

ESSENTIAL DUTIES & RESPONSIBILITIES

Ensures quality, freshness, and presentation of completed dishes.
Garnishes and arranges final dishes.
Sets up workstation according to restaurant guidelines; executes opening and closing procedures.
Prepares palatable meals according to specified menus and schedules.
Grills, poaches, braises, bakes, broils, sautés, and steams foods.
Operates food preparation equipment, including slicers, mincers, mixers, can openers, fryers, grills, and ovens, in accordance with established procedures.
Follows recipes and portion controls.
Monitors station inventory levels.
Accommodates guests’ special requests.
Manages storage of food and temperature controls in accordance with established procedures.
Maintains inventory, organization, and cleanliness of food, kitchen equipment, utensils, and linen supplies.
Ensures kitchen staff’s assigned duties are completed.
Maintains complete and accurate kitchen and food records and inventories.
Reports any equipment malfunction.
Attends and participates in regularly scheduled staff meetings.
Contributes to a team effort and accomplishes related results as required.
Performs other duties as assigned.

KNOWLEDGE, SKILLS, AND ABILITIES

Knowledge of:

Goals, objectives, functions, policies, and procedures of Shoshone-Bannock Casino Hotel.
Applicable federal, state, tribal, and gaming laws, regulations, requirements, and principles.
Department organization, functions, objectives, policies and procedures.
Restaurant operations and food preparation principles.
Food safety and sanitation regulations.
Recordkeeping and inventory management.
Customer service standards.

Skill in:

Operating commercial cooking equipment and appliances.
Analyzing problems, projecting consequences, identifying solutions, and implementing recommendations.
Handling multiple tasks simultaneously.
Addressing customer problems.
Providing exceptional customer service.

Ability to:

Follow standardized recipes.
Communicate efficiently and effectively both verbally and in writing.
Maintain confidentiality.
Interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
Analyze situations and adopt appropriate courses of action.
Establish and maintain professional relationships with the public and co-workers.
Make solid decisions and exercise independent judgment.
Demonstrate professionalism at all times.
Demonstrate sensitivity to the needs of guests.
Remain calm in emergency or crisis situations.
Handle multiple tasks and meet deadlines.
Work independently with minimal supervision.
Adapt to varying situations.
Work in a fast-paced environment and meet deadlines.
Uphold strong ethics and integrity.

MINIMUM QUALIFICATIONS

High School Diploma or GED.
One (1) year of experience in food service or restaurant cooking preferred.
A combination of relevant education and related work experience may be considered.
Must be able to successfully pass a background screening / investigation according to the established requirements below.
Tribal and Native American preference shall apply to all positions.

CERTIFICATIONS, LICENSES, AND/OR REGISTRATIONS

Must obtain and maintain Food Handler’s and ServSafe certifications.
Must be able to submit supporting documentation of education and training to support qualifications.

Background Investigation Requirements

Pre-employment drug screen
Personal reference check and employment verification
Federal, State, and/or tribal criminal history backgrounds will be conducted

PHYSICAL DEMANDS

While performing the duties of this job, the employee regularly is required to stand; walk; use hands to manipulate, touch, or grasp; reach with hands or arms; and talk or hear. The employee occasionally is required to sit; use a computer and cellphone/telephone; stoop, kneel, crouch, or crawl; lift up to 50 pounds; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee occasionally is exposed to dust, fumes, airborne particles, allergens, and/or second-hand smoke; hazardous/moving equipment; and hostile, offensive, and / or violent individuals.

WORK ENVIRONMENT

Work is generally performed in a casino restaurant/kitchen setting with a moderate and occasionally high noise level. Evening and/or weekend work may be required. Tight time constraints and multiple demands are common. Travel may be required for training, meetings, conferences, presentations, and other events.

Updated 07/23/2026

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Culinary Cook