Role OverviewThe Cook I is responsible for preparing food items for guests in accordance with established recipes and culinary standards set by the Executive Chef. This role ensures high-quality food preparation while maintaining strict adherence to food safety, sanitation, and operational standards in a fast-paced kitchen environment.
What You Will Do
Prepare and cook food items according to standardized recipes and guest specifications, support prep and line cooking stations, maintain proper food handling, storage, and rotation practices, and provide friendly and responsive service to guests and team members.
Why It Might Be a Fit
A mission-driven culture dedicated to economic advancement and community impact, guided by strong NATIVE values and tribal-owned purpose, career stability and opportunities across diverse industries, and a collaborative work environment that encourages innovation and professional growth.
Requirements
- Must be 19 years of age or older
- High school diploma, GED, or equivalent work experience
- 1–5 years of experience in a high-volume food service environment
- Knowledge of food preparation techniques, kitchen safety, and sanitation standards
- Ability to taste and smell foods for quality control purposes
- Understanding of weights, measures, and recipe yield conversions
- Ability to maintain a clean, professional appearance
- Strong organizational skills and ability to follow detailed instructions
- Ability to work with culinary tools (including knives) required for job performance
- Strong communication and customer service skills
- Ability to work in a fast-paced, high-pressure environment
- Ability to tolerate cleaning chemicals used in kitchen environments
- Preferred: ServSafe certification
Benefits
- Federal Employees Medical Coverage
- Full Insurance Coverage offerings
- 401K with Day 1 Vesting & Company Match
- Quarterly Incentive Program
- Vacation, Holiday & Sick Days
- Discounted Meal Program
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