JOB TITLE:	The Epicenter Cook	BACKGROUND:	Minor Safety
DEPARTMENT:	The Epicenter	FLSA STATUS:	Non-Exempt
REPORTS TO:	The Epicenter Food & Beverage Supervisor	APPROVED ON:	TC: 02/19/26
SALARY RANGE:	$18.25/hrly to $21.25/hrly

Tribal Preference will be given in accordance with BRBRR Act Relating to Employment

POSITION SUMMARY: Helps provide guests with the best possible experience by consistently delivering high quality food accurately and efficiently, while maintaining our high food safety standards. This role involves working in a fast-paced kitchen environment, following recipes, maintaining a clean and organized workstation, and collaborating closely with the food services team to uphold food quality and safety standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Prepare and cook menu items in accordance with established recipes and presentation standards.

• Ensure the proper handling, storage, and rotation of food products to prevent spoilage and contamination.

• Assist in the setup and stocking of the kitchen stations before and after service.

• Adhere to cooking methods, portion sizes, and quality standards set by the F&B Supervisor.

• Collaborate closely with kitchen team members to ensure efficient flow of orders and timely food delivery.

• Maintain a clean and organized workstation, including proper storage of ingredients and equipment.

• Follow proper food safety and sanitation practices, including regular handwashing and wearing appropriate gloves.

• Monitor and adjust cooking times and temperatures to ensure food quality and minimize waste.

• Prepare ingredients by washing, chopping, slicing, and portioning as needed.

• Assist in the plating and garnishing of dishes to enhance their visual appeal.

• Ensure compliance with health and safety regulations, including proper use of kitchen equipment.

• Report any maintenance issues or equipment malfunctions to the F&B Supervisor or The Epicenter Manager.

• Participate in ongoing training sessions to learn new cooking techniques and menu items.

• Support the food services team during peak hours and special events as needed.

• Maintain a positive and respectful attitude toward team members and guests.

• Responsible for ensuring all back of house staff are completing assigned tasks in a timely manner.

• Fill in where needed in order to ensure consistent guest service standards are met.

• Responsible for assisting in the ordering of food inventory items based on the needs of the facility.

• In coordination with the Food and Beverage Supervisor, ensure proper staffing of the kitchen on a day-to-day basis including filling in for employees who do not report for their shift.

• Work hard to identify potential problems and communicate with supervisors and management to help prevent them from having an impact on guest experience.

• Maintain proper stock of supplies, communicating needs or shortages with management.

• Cross train in other Epicenter roles to provide back up as needed.

• Other duties as assigned.

AUTHORITY/SUPERVISORY RESPONSIBILITIES: This position does not have supervisory responsibilities.