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Accountant I
(Finance/Accounting)
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Drop/Count Team Member
(Finance/Accounting)
Position Summary
Under general direction from the Drop/Count Team Supervisor and/or Controller, safeguards the assets of the casino by removing, exchanging, collecting and accurately counting cash boxes from slot machines, table games and kiosks in accordance with established policies, procedures and gaming regulations.
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Electrician
(Engineering/Maintenance)
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HVAC Technician
(Engineering/Maintenance)
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Chief Financial Officer
(Finance/Accounting)
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Intern
(Internships)
Under general direction of the Executive Director of Human Resources or their designee, performs general duties/activities associated with line level positions and completes assigned special projects. The Intern will be assigned to a property department(s) that will provide practical experience that contributes to the Interns success in their program of study. In addition, the Intern will be responsible for reporting their activities and skills/knowledge gained in the form of a business written report, as well as create and present a presentation at the end of the internship utilizing Enterprise multimedia programs.
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Slot Technician I
(Slots/Electronic Games)
Under general direction from the Slot Tech Supervisor, Slot Supervisor, Slot Tech Manager and/or Director of Slot Operations, promotes a positive customer experience by repairing and monitoring the performance of the slot machines to ensure the games are operational. Assist patrons and associates in resolving immediate problems such as jams, tilts, jackpots, player tracking on-line problems, and replaces parts in a prompt and courteous manner and according to established policies, procedures, regulations and ordinances.
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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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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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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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