ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 
1.    Complete prep work such as cutting/preparing food items that are needed.
2.    Prepare and heat soups and sauces, meats, starches, fish, seafood & vegetables.
3.    Perform back-up functions for the front line such as preparing and assembling dishes for front cooks and servers.
4.    Prepare menu items to order as needed during high volume periods.
5.    Notify Sous Chef in the event that supplies are running low.
6.    Prepare all food items with strict adherence to food specifications set out in recipe manual. 
7.    Assemble supplies and equipment needed for daily cooking activities. 
8.    Review production schedule to determine food requirements including variety and quantity of food preparation. 
9.    Follow production sheets and other records as required. 
10.    Maintain clean work areas, utensils, and equipment. 
11.    Regulate temperatures of ovens, broilers and grills.
12.    Use a variety of pots, pans, and equipment to prepare food.
13.    Maintain proper food temperatures in accordance with regulatory and/or ServSafe standards
14.    Properly label, date & rotate all products to ensure safe keeping and sanitation.
15.    Ability to work in harmony with others under a strenuous environment.  
16.    Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy.  Understand and comply with all information security policies and procedures at all times.
17.    Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times.  Maintain a professional work environment with supervisors, managers and staff.
18.    Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies.
19.    Must complete all required SGC Training programs within nine (9) months from commencement of employment.
20.    Attend all necessary meetings.
21.    Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed.  Hours are determined by a 24-hour schedule.

QUALIFICATIONS/REQUIREMENTS:

Education/Experience:
1.    Must be 18 years of age or older upon employment.
2.    High school diploma or equivalent preferred.
3.    One (1) year experience in professional food service preferred.  Basic fundamentals of cooking skills required.
4.    Previous customer service preferred.

Language Skills and Reasoning Ability:
1.    Must possess excellent communication skills, including the ability to read, write and speak effectively to employees as well as customers.
2.    Must have the ability to deal effectively and interact well with the customers and employees.
3.    Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.

Physical Requirements and Work Environment: 
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  The noise level in the work environment is usually moderately loud.  When on the casino floor, the noise levels increase to loud.  Must be able to work in an environment where smoking is permitted.
1.    Must be able to stand, walk and move through all areas of the casino.
2.    Maintain physical stamina and proper mental attitude to work under pressure in a fast paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations.
3.    Work involves moderate exposure to hot and cold temperatures and/or loud noises.
4.    Moderate physical activity is required along with the handling of objects up to fifty (50) pounds
5.    Work environment involves some exposure to physical risk, which requires following basic safety precautions.

Salary Starting Rate:

Compensation is negotiable based on experience and education.
 

Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.