Back of House - 1898 Public House Prep Cook

Kalispel Golf & Country Club•Spokane, WA

6d•Onsite

About The Position

Prepares, seasons, and cooks soups, meats, vegetables, desserts, specialty dishes, and other menu items while maintaining the highest standards of food quality, presentation, sanitation, and guest service. Supports efficient kitchen operations by following recipes, preparing ingredients, maintaining food safety standards, and ensuring a clean and organized work environment.

Requirements

High school diploma or GED preferred.
One year of related culinary experience preferred, or an equivalent combination of education and experience.
Previous experience as a Prep Cook or in a fast-paced commercial kitchen preferred.
Knowledge of food preparation techniques, ingredients, recipes, and cooking methods.
Knowledge of food safety, sanitation, and kitchen hygiene practices.
Ability to accurately follow recipes and cooking instructions.
Ability to perform basic mathematical calculations related to food preparation and portioning.
Strong organizational and multitasking skills.
Ability to maintain accuracy and quality while working in a fast-paced environment.
Ability to identify and resolve problems under pressure.
Ability to establish and maintain effective working relationships with team members and guests.
Strong verbal communication skills.
Self-motivated with strong attention to detail.
Ability to obtain and maintain a Tribal Work Permit I.
Valid Washington State Food Worker Card or ServSafe Food Handler certification (or equivalent).
Hepatitis A vaccination.
Ability to work nights, weekends, and holidays when required by business needs.
Ability to maintain consistent, regular attendance.
Lift, carry, push, and pull up to 75 pounds.
Frequently stand and walk for extended periods.
Frequently perform repetitive hand and wrist movements.
Frequently use hands and fingers to handle equipment and utensils.
Occasionally climb stairs or ramps.
Occasionally bend, stoop, reach, crouch, and lift from floor level.
Frequently communicate verbally in a busy kitchen environment.
Possess close vision, distance vision, color vision, and the ability to adjust focus.

Responsibilities

Ensures compliance with Kalispel Tribe of Indians, Washington State regulations, and Kalispel Golf & Country Club policies and procedures.
Prepares ingredients according to production schedules and prep sheets.
Measures and mixes ingredients according to standardized recipes.
Prepares soups, salads, gravies, sauces, appetizers, desserts, and specialty dishes.
Bakes, roasts, broils, steams, and otherwise prepares meats, seafood, vegetables, and other menu items.
Carves meats, portions food, heats gravies and sauces, and plates menu items according to established presentation standards.
Washes, peels, cuts, and prepares fruits and vegetables for service.
Butchers poultry, fish, and shellfish as required.
Cuts, trims, and portions meats prior to cooking.
Prepares breads, rolls, pastries, and desserts.
Ensures kitchen equipment and appliances are prepared and ready for daily operations.
Maintains a clean, organized, and sanitary kitchen environment at all times.
Cleans and sanitizes workstations, equipment, tables, and shelving.
Complies with all applicable food safety, sanitation, health, and personal hygiene standards.
Follows all FDA food safety and sanitation guidelines.
Practices proper portion control and minimizes waste to support cost control objectives.
Completes additional assignments as directed by the Sous Chef or Head Chef.
Maintains consistent, regular attendance.
Works varying schedules, including nights, weekends, holidays, and additional hours as required by business needs.
May serve as a panelist for Internal Review Hearings.
Performs other duties as assigned.