SUMMARY
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 QUALIFICATIONS
High 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 twenty-one years (21) of age. No felony, theft or stealing convictions. Must be able to successfully pass a preemployment drug / alcohol screen, background investigation, obtain and maintain gaming license. Navajo preference.
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