Under general direction from the Sous Chef, Restaurant Chef, Executive Chef, Pastry Manager and/or Travel Center Supervisor - maintains an efficient restaurant and travel center operations by preparing hot and cold food items in accordance with production requirements, recipes and established policies and procedures. Maintains all food preparation standards in a safe, accident-free environment.
Minimum QualificationsHigh School Diploma or GED plus one (1) year food service experience as a prep or line cook. Must meet all knowledge, skills and abilities. Must be eighteen (18) years of age for Arizona properties and twenty-one years (21) of age for New Mexico properties. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Navajo preference.
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