Dual Rate Dealer/ Floor Supervisor

Responsible for the direct supervision and conduct of the games on the assigned shift according to game rules and management policy. Attend to any customer disputes and when necessary, render decisions promptly in the games. Make table and break assignments for the dealers. Maintain a high level of customer service in all areas of the table games operation. Report any suspicious or unordinary actions to the Pit Manager immediately.
Performs all duties associated with dealing black jack, roulette, craps, three card poker, or any game on the Sac and Fox gaming floor.

Dishwasher 

Maintain clean and sanitary kitchen equipment, supplies, cooking utensils and dishes.  Safely operate dishwasher equipment to produce clean and sanitary kitchen and dining utensils.  Follow company policy and procedures. Help out in other areas of the kitchen when directed.  Empties all kitchen trash.

Cook 

Learn and remain familiar with menu items and responsible for all food preparations and proper timing of foods.  Coordinates placing of food on steam and cold tables with other cooks, works closely together with BOH Shift Supervisor to assure that all materials needed are in stock for the menu.  Be alert, friendly and able to assist customers with courtesy and promptness.

Wait/waiters 

Provide customer service in the restaurant by seating patrons, taking food orders, serving meals and attending to customer needs.  This position may also need to take on cashier position when the need arises, seating patrons, taking drink orders, and attending to patron needs.

BOH Supervisor

Directly responsible for supervision of all F&B venues to include: Buffet, Snack Bar, VIP Lounge, and Banquet/Catering.  Provide the highest quality food  products for our guests and employees.  Provide training in the art of cookery and the professional development of all food preparation personnel and supporting staff members.  Demonstrate knowledge of all menu items, cooking procedures and the proper handling of all products associated with the F&B Department.  Train, practice and monitor all procedures for food storage, rotation, spoilage, sanitation and the prevention of cross contamination.  Assist with menu planning, delegation, reviews, incident and injury reporting and product controls.  Be able to work all stations in each venue effectively and willingly.  Be able to operate the kitchen equipment.  Display the ability to create a variety of features, main course, starch, vegetable, soups, sauces, salads and desserts independently or through menu and recipe interpretation


Sous Chef 

To direct and oversee all Food Service operations for the Kitchen area. This includes all Kitchen cooks, dishwashers. Monitor employee performance, prepare schedules, oversee menu and food preparation and insure excellent customer service. Duties will also include ordering of all food for the kitchen.

Cafe Cook

Learn and remain familiar with menu items and responsible for all food preparations and proper timing of foods. Coordinates placing of food on steam and cold tables with other cooks, works closely together with BOH Shift Supervisor to assured that all materials needed are in stock for the menu. Be alert, friendly and able to assist customers with courtesy and promptness.

Cafe Cashier 

Maintain tracking of coin and currency for Cage & Vault transactions on approved paperwork.
Count and verify all cash/coin/ticket/chip transactions in Vault and assist Cage & Vault
Supervisor with all Vault transactions within the department.

Inventory Clerk

To monitor, organize and inventory all products as they relate to the Food and Beverage
Department.