CTHCA Food Services Cook (BV-48034)

CONFEDERATED TRIBES OF THE COLVILLE RESERVATION•, WA

4d•$20 - $22•Onsite

About The Position

San Poil Treatment Center is seeking a dependable and motivated Food Service Cook to prepare nutritious meals and snacks for clients and staff in a residential treatment setting. The Food Service Cook plays a vital role in supporting client wellness and recovery by providing safe, healthy, and appealing meals while maintaining high standards of food safety and sanitation. The ideal candidate enjoys working in a team environment, takes pride in food preparation, and understands the importance of creating a positive dining experience.

Requirements

High school diploma or GED preferred.
Must be at least 21 years old.
Previous experience in food service, institutional cooking, restaurant cooking, or a related field preferred.
Current Food Worker Card or ability to obtain one within the required timeframe.
Knowledge of food safety, sanitation, and proper food handling practices.
Ability to follow recipes, menus, and written instructions.
Strong organizational and time management skills.
Ability to work independently and as part of a team.
Ability to stand and walk for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to bend, reach, push, pull, and perform repetitive motions.
Ability to work in a kitchen environment with exposure to heat, steam, and cleaning chemicals.
Successful completion of a background check.
Possession of a valid Food Worker Card or ability to obtain one.
Compliance with all San Poil Treatment Center policies and procedures.
Any required pre-employment screenings.
If required of this position, you must possess and maintain a valid Washington State driver’s license and be eligible for the Tribes’ Vehicle Insurance.

Responsibilities

Prepare and serve meals and snacks according to established menus, recipes, and dietary guidelines.
Ensure food is prepared, cooked, and stored in accordance with food safety standards.
Assist with menu planning and food inventory management.
Maintain proper portion control and food presentation.
Monitor food temperatures and maintain required documentation.
Clean and sanitize kitchen equipment, food preparation areas, and dining spaces.
Receive, store, and rotate food supplies using proper food handling procedures.
Accommodate special dietary needs as directed.
Maintain compliance with federal, state, tribal, and facility food service regulations.
Participate in kitchen inspections and quality assurance activities.
Foster a welcoming and respectful dining environment for clients and staff.
Perform other duties as assigned.