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Cook III

Fa Ewrl Saasfaprod1 Fa Ocs Oraclecloud Com CX 1001 · Carlton, MN, United States; Black Bear Casino, Carlton, MN, US · On Site · Active · $19–$21 / hour · Oracle Recruiting Cloud / Fusion HCM

Job facts

FieldValue
CompanyFa Ewrl Saasfaprod1 Fa Ocs Oraclecloud Com CX 1001
TitleCook III
Normalized title-
Department / team-
LocationCarlton, MN, United States
Work modelOn Site
Employment typeFull Time
Salary$19–$21 / hour
Statusactive
ATS providerOracle Recruiting Cloud / Fusion HCM
Posted / first seen2026-05-28 / 2026-05-31
Changed / last seen2026-05-31 / 2026-06-04

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Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

CompanyFa Ewrl Saasfaprod1 Fa Ocs Oraclecloud Com CX 1001
Source76806010-b564-478f-b21d-dc33ffeb1fe5
ATS providerOracle Recruiting Cloud / Fusion HCM

Description

Description Division/Department: Black Bear Casino Resort - Food and Beverage Location: Black Bear Casino Resort - On Site Reports To: Sous Chef Probationary Period: 90 days - Full time; 120 days - Part time FLSA Status: Non-Exempt (hourly) Classification: Class C Gaming License Driver's License: Level 0 - No Driver's License Required. Rate of Pay: $18.95-$21.32 Responsibilities Prepares, seasons, and cook’s soups, meats, vegetables and other foodstuffs for consumption in the Steakhouse, buffet, deli and banquets. Reads menus to estimate food requirements and ensures adequate food supplies are available. This is a production kitchen not an ala carte position; cooks are trained in all aspects of cooking, not just one station. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, sauces, casseroles, Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking, according to personal judgment and experience. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. Carves meats, portions food, adds gravies and sauces, and garnishes to create quality food presentation. Observes guests and responds to any additional requests Monitors hot and cold food temperatures through the shift. Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management. Must attend all mandatory department trainings. Must attend all required Title 31 and/or SAR trainings. Ensures confidentiality of financial records and all records for employees, band members and/or clients. Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems. Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers. Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community. Required to maintain proper attendance including reporting to work on time in accordance with applicable policies. Maintains a clean and organized work area. Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary. Qualifications No Driver’s License Required. Three years of cooking experience in a busy, high-volume or fine-dining restaurant is required. Must have excellent knife skills and be able to work under pressure. Food handler's certification is required; if not certified at the time of hire; employee must become certified within 3 months of hire, employment is contingent upon certification. Knowledge of cleanliness and sanitation standards for food serving is required. Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required. Strong customer service skills are required. Knowledge of computer applications to include word processing, Access, Excel and Microsoft Outlook is preferred. Operations consist of shift work; seven days a week and on holidays. Ability to communicate effectively orally and in writing is required. Ability to work independently and establish priorities is required. Attention to detail and accuracy is required. Ability to establish professional and harmonious working relationships on all projects and with all parties involved. Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation’s Personnel Policies. Subject to pre-employment and annual background checks. PHYSICAL REQUIREMENT: Subject to inside environmental conditions, including work in a smoking environment. All employees shall thoroughly wash hands and arms with soap and water before starting work and wash hands during work hours as often as may be required to remove soil and contamination as well as after visiting the washroom. Ability to lift and carry up to 25 pounds is required. Bending and stooping are required. Prolonged walking and standing are required. Company T he Fond du Lac Band of Lake Superior Chippewa, Nagaajiwanaang ( Where the water stops ), is one of the six Bands of the Minnesota Chippewa Tribe and a proud sovereign Ojibwe nation. We strive to be a diverse , supportive , and inclusive workforce that employs Fond du Lac Band members, native peoples , and those from our surrounding communities . As one of Carlton County's largest employers, the Fond du Lac Band is dedicated to elevating the community through a broad spectrum of programs and enterprises including our gaming facilities, tribal government, health services, and education that promot es our language, culture, and the preservation of our natural resources . The Fond du Lac Band is a n employer that cultivate s the growth of our employees and our programs ; a place where you can develop your skills and gain experience that will positively impact the lives of those who call the Fond du Lac Band home. Our hiring practices follow tribal employment rights outlined in Fond du Lac O rdinance #12/94 (TERO). Join the Fond du Lac Band of Lake Superior Chippewa in our mission to preserve and promote our community while contributing to its vibrant future.

Full job record

Job IDd11bebade96cb8190ff9497aa83e8354a30df4f6
Org IDcf106281-468d-479c-b9ad-f41bc4df0f0a
Source ID76806010-b564-478f-b21d-dc33ffeb1fe5
Board ID76806010-b564-478f-b21d-dc33ffeb1fe5
Provideroracle_hcm
Provider Job Key1637
TitleCook III
Normalized Title—
Statusactive
Activeyes
Location TextCarlton, MN, United States; Black Bear Casino, Carlton, MN, US
Department—
Team—
Employment Typefull_time
Workplace Typeon_site
Remote Policy—
CountryUnited States
RegionMN
CityCarlton
Salary RawDescription Division/Department: Black Bear Casino Resort - Food and Beverage Location: Black Bear Casino Resort - On Site Reports To: Sous Chef Probationary Period: 90 days - Full time; 120 days - Part time FLSA Status: Non-Exempt (hourly) Classification: Class C Gaming License Driver's License: Level 0 - No Driver's License Required. Rate of Pay: $18.95-$21.32 Responsibilities Prepares, seasons, and cook’s soups, meats, vegetables and other foodstuffs for consumption in the Steakhouse, buffet, deli and banquets. Reads menus to estimate food requirements and ensures adequate food supplies are available. This is a production kitchen not an ala carte position; cooks are trained in all aspects of cooking, not just one station. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, sauces, casseroles, Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking, according to personal judgment and experience. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. Carves meats, portions food, adds gravies and sauces, and garnishes to create quality food presentation. Observes guests and responds to any additional requests Monitors hot and cold food temperatures through the shift. Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management. Must attend all mandatory department trainings. Must attend all required Title 31 and/or SAR trainings. Ensures confidentiality of financial records and all records for employees, band members and/or clients. Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems. Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers. Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community. Required to maintain proper attendance including reporting to work on time in accordance with applicable policies. Maintains a clean and organized work area. Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary. Qualifications No Driver’s License Required. Three years of cooking experience in a busy, high-volume or fine-dining restaurant is required. Must have excellent knife skills and be able to work under pressure. Food handler's certification is required; if not certified at the time of hire; employee must become certified within 3 months of hire, employment is contingent upon certification. Knowledge of cleanliness and sanitation standards for food serving is required. Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required. Strong customer service skills are required. Knowledge of computer applications to include word processing, Access, Excel and Microsoft Outlook is preferred. Operations consist of shift work; seven days a week and on holidays. Ability to communicate effectively orally and in writing is required. Ability to work independently and establish priorities is required. Attention to detail and accuracy is required. Ability to establish professional and harmonious working relationships on all projects and with all parties involved. Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation’s Personnel Policies. Subject to pre-employment and annual background checks. PHYSICAL REQUIREMENT: Subject to inside environmental conditions, including work in a smoking environment. All employees shall thoroughly wash hands and arms with soap and water before starting work and wash hands during work hours as often as may be required to remove soil and contamination as well as after visiting the washroom. Ability to lift and carry up to 25 pounds is required. Bending and stooping are required. Prolonged walking and standing are required. Company T he Fond du Lac Band of Lake Superior Chippewa, Nagaajiwanaang ( Where the water stops ), is one of the six Bands of the Minnesota Chippewa Tribe and a proud sovereign Ojibwe nation. We strive to be a diverse , supportive , and inclusive workforce that employs Fond du Lac Band members, native peoples , and those from our surrounding communities . As one of Carlton County's largest employers, the Fond du Lac Band is dedicated to elevating the community through a broad spectrum of programs and enterprises including our gaming facilities, tribal government, health services, and education that promot es our language, culture, and the preservation of our natural resources . The Fond du Lac Band is a n employer that cultivate s the growth of our employees and our programs ; a place where you can develop your skills and gain experience that will positively impact the lives of those who call the Fond du Lac Band home. Our hiring practices follow tribal employment rights outlined in Fond du Lac O rdinance #12/94 (TERO). Join the Fond du Lac Band of Lake Superior Chippewa in our mission to preserve and promote our community while contributing to its vibrant future.
Salary Min18.95
Salary Max21.32
Salary CurrencyUSD
Salary Periodhour
Source URLhttps://fa-ewrl-saasfaprod1.fa.ocs.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/1637
Apply URLhttps://fa-ewrl-saasfaprod1.fa.ocs.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/1637
First Seen At2026-05-31 18:01:38Z
Last Seen At2026-06-04 10:50:16Z
Last Checked At2026-06-04 10:50:16Z
Last Changed At2026-05-31 18:01:38Z
Inactive At—
Source Posted At2026-05-28 14:04:57Z
Source Updated At—
Raw Payload Uris3://bluework-jobs-prod-raw-590183727216/raw/provider=oracle_hcm/board=fa-ewrl-saasfaprod1.fa.ocs.oraclecloud.com|CX_1001/date=2026-06-04/2026-06-04T10-50-12-733Z-8dac3443b11e0db4a5b65f19fb3718413c65433b88052bc47871295d7fe2fb19.json
Event Fields
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Parsed Structured
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Extensions
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padding: 0px\">The Fond du Lac Band is a</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">n employer </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">that </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">cultivate</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">s</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">the </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">growth</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> of our employees</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> and </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">our </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">programs</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">; a place</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> where you can </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">develop your skills and gain experience that will positively </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">impact</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> the lives of</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> those who call the Fond du Lac Band home.&nbsp;&nbsp;</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">Our hiring practices follow tribal employment rights outlined in Fond du Lac </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">O</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">rdinance #12/94 (TERO).</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">&nbsp;&nbsp;</span></span><span class=\"EOP SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">&nbsp;</span></p>\n</div>\n<div style=\"margin: 0px; padding: 0px\">\n <p class=\"Paragraph SCXW255888782 BCX8\" style=\"margin: 16px 0px 8px; padding: 0px\"><span class=\"TextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">Join </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">the Fond du Lac Band of Lake Superior Chippewa</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> in our mission to preserve and promote our </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">community</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> while contributing to </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">its</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> vibrant future.</span></span><span class=\"EOP SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">&nbsp;</span></p>\n</div>",
    "ExternalPostedStartDate": "2026-05-28T14:04:57+00:00",
    "ExternalQualificationsStr": "<ul>\n <li>No Driver’s License Required.</li>\n <li>Three years of cooking experience in a busy, high-volume or fine-dining restaurant is required.</li>\n <li>Must have excellent knife skills and be able to work under pressure.</li>\n <li>Food handler's certification is required; if not certified at the time of hire; employee must become certified within 3 months of hire, employment is contingent upon certification.</li>\n <li>Knowledge of cleanliness and sanitation standards for food serving is required.</li>\n <li>Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required.</li>\n <li>Strong customer service skills are required.</li>\n <li>Knowledge of computer applications to include word processing, Access, Excel and Microsoft Outlook is preferred.</li>\n <li>Operations consist of shift work; seven days a week and on holidays.</li>\n <li>Ability to communicate effectively orally and in writing is required.</li>\n <li>Ability to work independently and establish priorities is required.</li>\n <li>Attention to detail and accuracy is required.</li>\n <li>Ability to establish professional and harmonious working relationships on all projects and with all parties involved.</li>\n <li>Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation’s Personnel Policies.</li>\n <li>Subject to pre-employment and annual background checks.</li>\n</ul>PHYSICAL REQUIREMENT: \n<br>\n<ul>\n <li>Subject to inside environmental conditions, including work in a smoking environment.</li>\n <li>All employees shall thoroughly wash hands and arms with soap and water before starting work and wash hands during work hours as often as may be required to remove soil and contamination as well as after visiting the washroom.</li>\n <li>Ability to lift and carry up to 25 pounds is required.</li>\n <li>Bending and stooping are required.</li>\n <li>Prolonged walking and standing are required.</li>\n</ul>",
    "InternalQualificationsStr": "<ul>\n <li>No Driver’s License Required.</li>\n <li>Three years of cooking experience in a busy, high-volume or fine-dining restaurant is required.</li>\n <li>Must have excellent knife skills and be able to work under pressure.</li>\n <li>Food handler's certification is required; if not certified at the time of hire; employee must become certified within 3 months of hire, employment is contingent upon certification.</li>\n <li>Knowledge of cleanliness and sanitation standards for food serving is required.</li>\n <li>Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required.</li>\n <li>Strong customer service skills are required.</li>\n <li>Knowledge of computer applications to include word processing, Access, Excel and Microsoft Outlook is preferred.</li>\n <li>Operations consist of shift work; seven days a week and on holidays.</li>\n <li>Ability to communicate effectively orally and in writing is required.</li>\n <li>Ability to work independently and establish priorities is required.</li>\n <li>Attention to detail and accuracy is required.</li>\n <li>Ability to establish professional and harmonious working relationships on all projects and with all parties involved.</li>\n <li>Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation’s Personnel Policies.</li>\n <li>Subject to pre-employment and annual background checks.</li>\n</ul>PHYSICAL REQUIREMENT: \n<br>\n<ul>\n <li>Subject to inside environmental conditions, including work in a smoking environment.</li>\n <li>All employees shall thoroughly wash hands and arms with soap and water before starting work and wash hands during work hours as often as may be required to remove soil and contamination as well as after visiting the washroom.</li>\n <li>Ability to lift and carry up to 25 pounds is required.</li>\n <li>Bending and stooping are required.</li>\n <li>Prolonged walking and standing are required.</li>\n</ul>",
    "OrganizationDescriptionStr": "",
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    "ExternalResponsibilitiesStr": "<div>\n <ul>\n  <li>Prepares, seasons, and cook’s soups, meats, vegetables and other foodstuffs for consumption in the Steakhouse, buffet, deli and banquets.</li>\n  <li>Reads menus to estimate food requirements and ensures adequate food supplies are available.</li>\n  <li>This is a production kitchen not an ala carte position; cooks are trained in all aspects of cooking, not just one station.</li>\n  <li>Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.</li>\n  <li>Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, sauces, casseroles,</li>\n  <li>Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.</li>\n  <li>Adds seasoning to foods during mixing or cooking, according to personal judgment and experience.</li>\n  <li>Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.</li>\n  <li>Carves meats, portions food, adds gravies and sauces, and garnishes to create quality food presentation.</li>\n  <li>Observes guests and responds to any additional requests</li>\n  <li>Monitors hot and cold food temperatures through the shift.</li>\n  <li>Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management.</li>\n  <li>Must attend all mandatory department trainings.</li>\n  <li>Must attend all required Title 31 and/or SAR trainings.</li>\n  <li>Ensures confidentiality of financial records and all records for employees, band members and/or clients.</li>\n  <li>Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems.</li>\n  <li>Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers.</li>\n  <li>Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community.</li>\n  <li>Required to maintain proper attendance including reporting to work on time in accordance with applicable policies.</li>\n  <li>Maintains a clean and organized work area.</li>\n  <li>Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.</li>\n </ul>\n</div>",
    "InternalResponsibilitiesStr": "<div>\n <ul>\n  <li>Prepares, seasons, and cook’s soups, meats, vegetables and other foodstuffs for consumption in the Steakhouse, buffet, deli and banquets.</li>\n  <li>Reads menus to estimate food requirements and ensures adequate food supplies are available.</li>\n  <li>This is a production kitchen not an ala carte position; cooks are trained in all aspects of cooking, not just one station.</li>\n  <li>Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.</li>\n  <li>Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, sauces, casseroles,</li>\n  <li>Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.</li>\n  <li>Adds seasoning to foods during mixing or cooking, according to personal judgment and experience.</li>\n  <li>Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.</li>\n  <li>Carves meats, portions food, adds gravies and sauces, and garnishes to create quality food presentation.</li>\n  <li>Observes guests and responds to any additional requests</li>\n  <li>Monitors hot and cold food temperatures through the shift.</li>\n  <li>Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management.</li>\n  <li>Must attend all mandatory department trainings.</li>\n  <li>Must attend all required Title 31 and/or SAR trainings.</li>\n  <li>Ensures confidentiality of financial records and all records for employees, band members and/or clients.</li>\n  <li>Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems.</li>\n  <li>Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers.</li>\n  <li>Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community.</li>\n  <li>Required to maintain proper attendance including reporting to work on time in accordance with applicable policies.</li>\n  <li>Maintains a clean and organized work area.</li>\n  <li>Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.</li>\n </ul>\n</div>",
    "InternationalTravelRequired": null
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    "Id": "1637",
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    "PrimaryLocation": "Carlton, MN, United States",
    "WorkDurationYears": null,
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    "ShortDescriptionStr": "Prepare, season, and cook soups, meats, vegetables, desserts, or other foods in the buffet, steakhouse, deli and for special events according to recipes or personal judgment and experience. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. As Cook III you will identify the educational and training needs of Cook II and Cook I to present to Chef for consideration. Undertake menu planning in consultation with the Chef. Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus of the Black Bear Casino Resort. As Cook III you will act as Supervisor to the Cooks II and Cook I on shift.",
    "requisitionFlexFields": [],
    "DomesticTravelRequired": null,
    "PrimaryLocationCountry": "US",
    "ExternalQualificationsStr": null,
    "ExternalResponsibilitiesStr": null,
    "InternationalTravelRequired": null
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