*** This position is tentatively set to start on August 10, 2026 ***

Position Summary:

The TDR Cook is responsible for preparing and cooking high-quality food according to established recipes and standards, ensuring food is prepared and presented to the highest quality and in a timely manner, while adhering to strict health and safety regulations. This position is responsible for various tasks, including preparing ingredients, cooking menu items, and potentially ordering supplies, menu planning, and inventory management. Responsibilities are performed in accordance with all Company standards, policies, and procedures. This position will report directly to the TDR Sous Chef.

Essential Functions:

• Responsible for practicing, supporting, and promoting North Fork Mono Casino's culture and always demonstrating exemplary Service Standards.
• Prepare ingredients by washing, chopping, slicing, dicing, mixing and seasoning ingredients according to recipes and standards, as well as prepare sauces, dressings, and other components needed for menu items.
• Responsible for preparing a variety of dishes using different cooking methods and equipment like broilers, grills, fryers, and ovens.
• Cook orders received from a computerized system, ensuring accurate preparation and timely delivery of meals, if applicable.
• Maintain clean and sanitized workstations, follow food safety regulations, and ensure proper food handling and storage.
• Responsible for ensuring the quality of the food, including checking for freshness, proper cooking temperatures, and presentation.
• Work collaboratively and productively with Sous Chef and Chef.
• Attend daily pre-shift meetings and communicate pertinent information to fellow Team Members.
• Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the health department.
• May be involved in menu planning, suggesting new dishes or variations based on expertise and experience.
• May be responsible for basic maintenance and cleaning of kitchen equipment.
• Have knowledge of where the SDS book is located and understand its contents.
• Display knowledge of all emergency procedures.
• Display and encourage teamwork in the department.
• May assist with inventory management, monitoring stock levels, and reordering supplies as needed.
• Other job-related duties as assigned.

Required Skills/Abilities:

• Must possess the ability to work hands on in any kitchen environment pertaining to a two-meal period and high-volume production in butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production.
• Ability to communicate effectively with Guests, Team Members and management in both written and verbal form.
• Sound judgment and maturity in decision‐making ability, even when dealing with difficult situations.
• Strong knowledge of cooking techniques, methods, and recipes.
• Understanding food safety regulations and hygiene practices.
• Ability to manage multiple tasks efficiently, especially in a fast-paced environment.
• Ability to ensure accuracy in food preparation and presentation.
• Willingness to learn new techniques and adapt to changing situations.

Minimum Qualifications:

• High School diploma or GED preferred; some college or vocational training in the culinary field preferred.
• A minimum of two (2) years' culinary experience required; experience in a high-volume restaurant or production kitchen environment is preferred.
• Current Food Handler certification required or ability to acquire one (employer will provide upon hire).
• Must be able to obtain and maintain a Gaming License from the Tribal Gaming Commission, which includes passing a background investigation.
• Must be at least 18 years of age.

Physical Requirements:

• All work is performed on site in Madera, CA.
• Requires manual dexterity to perform job related functions.
• Requires a normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols.
• Must be capable of lifting 50 lbs., push 150 to 250 lbs. on a pushcart, in/out of walk‐ins of --10 degrees to 140 degrees with or without assistance.
• Requires the physical ability to stand for long periods of time, walk frequently, bend or reach a height of 6 feet with or without assistance.
• Requires a normal sense of smell, taste, and touch.
• Ability to work various shifts including days, evenings, weekends, graveyard and holidays.

Work Conditions:

Team Members will be in constant contact with fellow Team Members and Guests. Work includes the maintenance and care of the assigned work area. Work is typically in an area which may be unusually hot, cold, noisy, and may contain secondhand smoke. Work may be performed in a confined area. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. Work may be scheduled at various hours, including working overtime, and during evening, weekends, and holidays. Work may entail trained chemical usage.

Important Notices:

• When selecting candidates for employment, qualified Native American applicants will be given preference over non-Native American applicants, provided they meet the minimum qualifications for the position.
• This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.