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Environmental Services Supervisor
(Housekeeping)
Under general direction of Environmental Services Shift Manager, supervises the daily activities of Environmental Services, including personnel assignments, training and management, quality assurance, problem resolution, and inventory control.
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Kitchen Steward
(Chefs/Kitchen)
Under direct supervision of the Steward Supervisor. Job requires washing, sanitizing, organizing and replenishment of all dishes, utensils, equipment, food storage areas, floors and food preparation areas.
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Kitchen Steward Lead
(Chefs/Kitchen)
Under direct supervision of the Steward Supervisor, leads the kitchen stewarding operations and staff on assigned shift. Areas of responsibilities include dish room operations, night cleaning, receiving and storing orders, back dock cleaning and maintenance, banquet plating and food running. Works to continually improve guest and team member satisfaction. Responsible for cleanliness and sanitation in all food production service areas; Ensure all food and beverage outlets have sufficient equipment to perform adequately. Responsible for guiding and developing stewarding staff. Must ensure sanitation and health standards are achieved. Areas of responsibility comprise overseeing all stewarding and kitchen maintenance operations on assigned shift and in assigned venue.
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Lead Cook
(Chefs/Kitchen)
Under direct supervision of the Assistant Sous Chef, prepares food items according to the production sheet for the assigned area. Delegating task/jobs to cooks, firm understanding of menus or prep sheets, advanced knowledge of basic culinary techniques and methods.
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Environmental Services Attendant
(Housekeeping)
Under direct supervision of the Environmental Services Supervisor, cleans and maintains the offices, common areas, casino floor, restrooms and loading dock area.
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Environmental Services Floor Technician
(Engineering/Maintenance)
Under direct supervision of the Environmental Services Supervisor, cleans and maintains all internal and external carpet and hard surface floor areas: Concrete, stained concrete, tile or terrazzo.
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Host / Hostess I
(Food & Beverage)
Under direct supervision of the Food & Beverage Supervisor, maintains efficient and courteous food and beverage operations by greeting guests, anticipating guest’s needs, providing knowledgeable food & beverage service, and providing consistent professional guest relations with a positive upbeat personality. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.
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HVAC / Central Plant Specialist
(Engineering/Maintenance)
Under direct supervision of the Maintenance Supervisor, performs general maintenance, preventive maintenance, service, and repair commercial, boilers, chillers, air handlers, cooling towers, heat exchangers, water pumps, pneumatic control, refrigeration equipment, and HVAC.
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Kitchen Service Tech
(Engineering/Maintenance)
Under direct supervision of the Maintenance Supervisor, ensures efficient operation, general maintenance, preventive maintenance, service, and repair of commercial kitchen appliances, refrigeration and equipment.
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Senior Slot Tech
(Slots/Electronic Games)
Under direct supervision of the Slot Tech Supervisor, installs, repairs and maintains slot machines for Tohono O’odham Gaming Enterprise.
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Wardrobe Coordinator / Seamstress
(Housekeeping)
Under direct supervision of the Purchasing Manager, will be responsible to do all uniform garment sewing and alterations, fittings, and record transactions as necessary for all Team Members.
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Audit Clerk
(Revenue Management)
Under direct supervision of the Revenue Audit Supervisor, reviews and compares operational paperwork with reports from systems for Tohono O’odham Gaming Enterprise. Maintains confidentiality of all privileged information.
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Cook I
(Chefs/Kitchen)
Under the direct supervision of the Assistant Sous Chef. This position entails using a wide array of cooking techniques to prepare food for enterprise guests, basic skill in meat and fish butchery, basic knowledge of preparation of stocks and sauces, placing stock in proper storage areas, cleaning and maintaining work areas and kitchens, and overall production for all Food & Beverage venues.
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