Line Supervisor

Under direct supervision of the Sous Chef, provides general supervision of the line cook staff overseeing the preparation and cooking of menu items for the various restaurant venues. 

•    Responsible for the delivery of service of menu items from the cook line. 
•    Responsible for quality control of items being served.
•    Ensures the interior surroundings are safe, clean, and professional.
•    Enforces all appearance and uniform standards.
•    Responsible for maintaining supplies and service ware.
•    Provides exceptional customer service to all guests.
•    Works with the Banquet and Hotel Departments to coordinate all functions.
•    Contributes to a team effort and accomplishes related results as required. 
•    Performs the duties of subordinates as needed and other duties as required.
 

Qualifications

Three years line cook and food service experience, one-year supervisory experience, required.  Must be 21 years of age in California. Must be able to successfully pass a pre-employment drug/alcohol screen, random drug and controlled substance abuse tests, background investigation, obtain and maintain gaming license in California and Arizona. Native American preference and/or experience with Native American culture and government preferred.