SEASONS COOK

JOIN A WINNING TEAM!

Are you looking for an exciting and fulfilling career opportunity? Join Grand Traverse Resort & Casinos and start a career that will provide you with rewarding opportunities and unforgettable experiences. Our mission is to provide economic stability for the Grand Traverse Band of Ottawa & Chippewa Indians by emphasizing on our core values of Fun, Integrity, Communication, and Teamwork.

• One FREE meal per shift
• 401K with match (after 1 year) plus weekly contributions
• Weekly Pay Days and Daily Pay Available
• Paid Time Off (PTO), Paid Holidays & Jury Pay
• Voluntary Vision
• Voluntary AFLAC Plans Available
• Employee Referral Program
• Gas Discounts at our Markets
• Cannabis Store Discounts
• Giftshop and Food Discounts
• Employee appreciation events and prizes
• Voluntary Short and Long Term Disability Coverage
• Life Insurance Coverage
• Paid Bereavement
• Competitive Medical, Dental, Prescription Plans

Seasonal employees contact the Benefits Department for eligible benefits and perks.

We look forward to having you join our team and be a part of our mission.

It is the cook’s duty to work with their supervisory staff to prep, set up, prepare and provide quality food and service in all areas of food production while maintaining organization, cleanliness and sanitation of work areas and equipment. Cooks must perform at a high level of efficiency and poise at all times.

• Plan, prep, set up, cook and provide quality service in all areas of food production for all menu items and specials in the designated outlets according to standards, plating guide specifications, and presentation guidelines.
• Maintain organization, cleanliness and sanitation of work areas and equipment.
• Follow and understand specific guidelines including but not limited to proper cool down, labeling and storage of product.
• Possibly work in several areas such as carving station, specialty stations, buffets, banquets, deli, steakhouse, etc.
• Read and follow menus and recipes and compute basic mathematical calculations.
• Communicate effectively with guests, co‑workers and management in a positive and professional manner.
• Arrive at work in proper uniform and be ready to work for scheduled shift in designated work area.
• Willingly cross‑train and provide support in related areas of operations.
• Adhere to all health and safety regulations related to food handling and preparation.
• Perform additional duties as assigned by supervisor or manager.

• Excellent culinary skills or ability to grasp, learn and respond quickly to training.
• Excellent customer service and communication skills, both verbal and written.
• Team player with a positive attitude.
• Highly organized and able to handle multiple tasks.
• Ability to complete tasks and projects promptly by prioritizing obligations and time.
• Ability to work with various personalities while maintaining impartiality.
• Responsive to supervisory guidance and constructive criticism to learn new, updated information.
• Promptness and flexibility to adapt to the work environment.
• Ability to work well under pressure in a positive and professional manner.

Must be at least 18 years old. Preferred applicant has at least 2 years kitchen service experience.

Items include, but are not limited to: dishwasher, fryer, broiler, steam kettles, Alto Sham, mixer, slicer, steamer, char grill, flat top grill, freezer, cooler, hot box, knives, juicer, sauté station.

• May be required to lift up to 75 lbs. and must be able to stand and/or walk for entire shift.
• May also be required to reach, bend, stretch, kneel, crawl, lift and carry.

• Must effectively handle stressful and compromising situations while remaining focused, positive and professional, and deal with difficult people without losing perspective.
• Must work productively under strict time restraints with variable deadlines.

• Willing and able to work in a crowded, loud, warm, humid and smoky environment.
• Able to work under constant surveillance.
• May be required to work in a confined space.
• Practice all safety policies, procedures and…