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Table Games Dealer
(Table Games)
Under general direction from the Table Games Supervisor, Pit Manager, and/or Director of Table Games Operations, promotes a positive customer experience by dealing Table Games to customers on assigned shift in a prompt, courteous and professional manner for blackjack.
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Assistant Executive Chef
(Chefs/Kitchen)
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Executive Chef
(Chefs/Kitchen)
Under general supervision of the Assistant Director of Food and Beverage Operations and/or Director of Food & Beverage Operations, oversees food and pastry and Food & Beverage back of house operations by planning, organizing, and managing all kitchen operations. Production for all food outlets. Develops menus, food purchase specifications and recipes and understanding of the P&L report. Directly supervises all production and pastry staff. Maintains the highest professional food quality. Maintains confidentiality of all privileged information.
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Food & Beverage Supervisor
(Food & Beverage)
Under general supervision of the Food and Beverage Manager, Assistant Director of Food and Beverage Operations and/or Director of Food and Beverage Operations, responsible for the daily supervision of all Food and Beverage outlets in the casino. Ensures that all food and beverage operations are executed to achieve established quality, service, safety and financial goals and objectives and in accordance with all applicable established laws and regulations.
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Bartender
(Bartender/Mixologist)
Under general direction from the Food & Beverage Supervisor and/or Food and Beverage Manager, prepares and serves cocktails and other beverages to customers or prepares for wait staff, in a prompt, courteous and professional manner. Ensures customers meet age requirements for the purchase of alcohol and tobacco products.
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Hostess / Cashier
(Food & Beverage)
Under general direction from the Food & Beverage Supervisor, Food and Beverage Manager, Assistant Director of Food and Beverage Operations and/or Director of Food and Beverage Operations, maintains an efficient and courteous restaurant operation by greeting arriving customers in a friendly manner, seating customers promptly, and collecting payment and giving accurate change according to established policies and procedures.
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Server
(Food & Beverage)
Under general direction from the Food & Beverage Supervisor and/or Food and Beverage Manager or Banquet Captain and/or Banquet Manager, maintains an efficient and profitable restaurant operation by providing prompt and courteous food service to restaurant customers according to established policies and procedures.
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Busser
(Chefs/Kitchen)
Under general direction from the Food & Beverage Supervisor and/or Food and Beverage Manager, maintains an efficient restaurant operation by clearing and resetting tables and ensuring all work areas are clean and presentable at all times according to established policies and procedures.
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Kitchen Steward
(Chefs/Kitchen)
Under general direction from the Sous Chef or Steward Supervisor, Stewarding Manager or Executive Chef maintains an efficient restaurant operation by clearing and resetting tables and ensuring all work areas are clean and presentable at all times according to established policies and procedures.
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Prep / Pantry Cook
(Chefs/Kitchen)
Under general direction from the Sous Chef, Restaurant Chef and/or Executive Chef, maintains an efficient restaurant operation by preparing cold food items in accordance with production requirements and established policies and procedures. Maintains all food preparation standards in a safe, accident-free environment.
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Sous Chef
(Chefs/Kitchen)
Under general supervision of the Restaurant Chef, Executive Chef, Assistant Director of Food and Beverage Operations, Director of Food & Beverage, and/or Travel Center Manager, performs one-on-one training of line cooks. Assists in menu writing, P&L, costing, scheduling, and all other related duties as assigned.
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Buffet / Food Court Attendant
(Food & Beverage)
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Cook
(Chefs/Kitchen)
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.
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Team Member Relations Specialist
(Human Resources)
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Housekeeper
(Housekeeping)
Under the general direction of the Housekeeping Supervisor or Maintenance Supervisor, contributes to a positive customer experience by maintaining the customer areas, entrances, gaming areas and administrative areas in a clean and sanitary condition.
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