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





Stewarding Supervisor or Lead Trainer


Exercise proper use of all dish washing equipment. Cleans floors and floor drains in all food and beverage areas daily. Cleans all pots, pans, kitchen utensils, etc. and distributes them to the proper work areas. Also cleans shelves and sinks. Cleans dish dollies, chillers, all walk in coolers and freezers. Cleans Bain Marie�s and steam tables. Cleans grills, ovens, warmers, fryers, exhaust filters and all other large kitchen equipment. Performs silver and copper cleaning, stacking, sorting and burnishing. Cleans and sanitizes garbage cans and exchanges from station to station throughout entire shift. Cleans and sanitizes receiving area behind the stewarding department at least tow times daily. Properly stores all supplies and uses all chemicals in the prescribed manner. Performs other duties as assigned by the Stewarding Supervisor or any other Supervisor or Lead trainers. Properly clean and store all items used by the culinary department. Ensures surrounding kitchen area is clean and organized.


Must be 18 years of age or older. Must qualify for a Tribal non-gaming license.


High school graduate or GED preferred, but not required. Ability to communicate in the primary language used in the work place desirable.


entry level position


Subject to wet floors, temperature extremes, and loud noises. Must be able to bend, stoop, lift and carry dish racks weighing up to 50 pounds on a regular basis. Must be able to stand for long periods of time and move from area to area in the kitchen. Is also able to perform shift work regularly.