Job Openings

Currently Available Positions High Winds Casino

Maintenance Personnel

Performs Maintenance and General Housekeeping duties as assigned by supervisors. Preforms all duties in accordance with company core values, the objective of High Winds Casino, internal policies, procedures and controls, as well as laws and gaming regulations.


May require the knowledge, skills, and abilities to work with person computers, gaming devices and safety equipment, etc. Must be able to utilize Personal Protective Equipment in accordance with OSHA standards. Walk and stand for long periods of time. Lift 50+ pounds repeatedly.

Player’s Club Rep

To enroll and maintain correct information on guest into casino database and explain and execute promotions and assist guest with Red Card free play and point redemptions.


Must be able to work weekends and holidays. Make announcements on microphone and create excitement on the casino floor. Assists shift managers and casino host, as needed, with Players’ Club related matters. Provide smooth, courteous and efficient service to customers.

Cage Cashier

Cashiers are responsible for making currency exchanges, cashing out guest tickets, cashing personal checks.


Cash handling, know how to use a 10-key, Excellent customer service, Knowledge of computers.

F&B – Front of House (Supervisor Position)

The FOH Supervisor is responsible for all aspects of our restaurant and lounge front of house operations. They work under, and coordinate with, the Food and Beverage Manager, to continually improve efficiency and customer service. All applicants must be able to work full time, and be available to work nights, weekends, and holidays, as needed.


Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Some bending and squatting to move food and supplies. Individual must possess leadership qualities with business experience. Staff scheduling to ensure appropriate levels at all times. Delegating routine work duties, as well as special need duties. Hiring, training, discipline, and when necessary, termination of staff. Ordering and keeping FOH inventory stocked. (napkins, cleaning supplies, liquor, etc.)

F&B – Waitress/Waiter

The purpose of this position is to interact with our guests and ensure they have a great experience when dining at the restaurant. Restaurant Servers are responsible for positive guest interactions while serving guests in a friendly and efficient manner. At all times, servers are expected to be attentive to our guest needs and making them feel welcome, comfortable, important and relaxed.


Prepares the tables, laying out napkins and utensils, making sure the condiments are refilled, performing all other preparation task. Staying updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items…etc. Obtaining revenues, accepting payments, returning the change. Performing basic cleaning task as needed or directed by supervisor. Filling in for absent staff as needed. Assisting with special events as needed. Greet all guest and owners warmly with an appropriate greeting. Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses.

F&B – Bar Back

Bar back is the technical name for a bartender’s assistant. He/she often does many of the same things as the bartender, but their primary role is to help the bartender do their job effectively and efficiently.


Ensure there is always enough back up liquor. Pick up empty glasses and bottles from the tables and outside the bar. Wipe down tables and bar tops. Re-stock garnishes and mixes. Re-stock ice when needed. Maintain clean rags in each bartender’s station. Occasionally run food to customers for bartender’s. Always ensure there is enough clean glassware.

F&B – Dishwasher

The kitchen dishwasher is responsible for maintaining clean and orderly ware and utensils. Meanwhile ensuring his/her dish pit area Is clean and organized. Side projects are common for example small food preparation tasks and weekly cleaning projects.


Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand. Maintain kitchen work areas, equipment, or utensils in clean and orderly condition. Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars. Monitor dishwashing machine and temp levels on daily chart.