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Positions marked with a * require applicant to be eligible for a KEY-License.

Hot Buffet Cook

Department

Culinary

Supervisor

Sous Chef

Purpose

Plans for and prepares food items for buffet, employee cafeteria and banquets, as assigned by the chef.

Prerequisites

Must be age 18 or older and qualify for a non-Gaming License.

Education

High School Diploma or equivalent (G.E.D.) preferred, but not required. Degree from a post-secondary culinary arts training program is desirable. Must be able to communicate in the primary language used in the workplace.

Experience

Minimum of one year of a food preparation position.

Physical

Must be able to stand and exert well-paced mobility for periods up to four hours in length. Must have the ability to lift pots, pans, etc., up to 50 pounds in weight. Subject to wet floors and temperature extremes.

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