Steakhouse Line Cook (Full-Time)

Steakhouse Line Cook Job Description & Core Responsibilities Department:

Sunset Steakhouse Reports To:

Kitchen Supervisor/Executive Sous Chef FLSA Status:

Non-Exempt Pay Grade:

Grade 5

Starting Wage:

$15.93 - $19.91

Gaming Class:

Non-Compact/Non-Gaming Application Deadline:

April 29th, 2026

Position Summary:

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

Core Duties and Responsibilities:

The Steakhouse Line Cook is responsible for the following duties: 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 using 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.

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. Qualifications -

Education and Experience:

Minimum Qualifications:

None required.

Preferred Qualifications:

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

Work Environment:

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

Physical Demands:

Job-specific abilities and requirements include: 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.