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Cherokee Nation Businesses

Cook, Chicago Steakhouse - FT

Pay: Not specified
Posted: 1 week ago
Location: Tunica, MS (Onsite)
Last Updated: 14 hours ago
Hours: Full-Time
Expires: 10/15/2026

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What they do

A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.

$30,480 / year median in Mississippi

-7% projected decline

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Job Description

PRIMARY PURPOSE
As a Chicago Steakhouse Line Cook, you will be responsible for the operations of assigned stations.
Position:
Hourly, Full-Time Location:
Gold Strike Casino
MINIMUM REQUIREMENTS
  • High school diploma or equivalent.
  • One (1) year of experience as a Cook in a fast-paced, high-volume restaurant.
  • Work varied shifts, including weekends and holidays.
KNOWLEDGE, SKILLS, AND ABILITIES
  • Working knowledge of weights, measures, and various cooking techniques.
  • Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, juicer and beverage machines, Cryovac machines, and small wares.
  • Knowledge of health, safety, and sanitation regulations.
  • Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts.
WORKING CONDITIONS
  • This role includes frequent standing and bending
  • Constant walking, reaching, balancing, and grasping items in a food preparation area
  • It also includes lifting carrying and pushing up to 50 lbs.
  • This is not intended to include every duty or responsibility of the job nor is it intended to be an all-inclusive list of the skills and abilities required to do this job.
This position may require strenuous physical activities and exposure to pipe, cigar, and/or cigarette smoking. An ability to work a flexible schedule, including extended hours, weekends, and holidays may also be required.
PRINCIPAL DUTIES AND RESPONSIBILITIES
  • Responsible for normal operation of assigned station.
  • Follow the recipe accordingly.
  • Use proper food handling techniques and follow health & safety standards.
  • Notify Room Chef or Sous Chef of problems that arise and how they have been corrected.
  • Expedite and coordinate service, produce according to par levels.
  • Assist in pantry and preparation area.
  • Possess thorough knowledge of sauce stations and recipes.
  • Able to work sauté, sauce, grill, cold seafood, pastry, and appetizer station.
  • Perform other job-related duties as requested.