Head Cook
About The Position
The Head Cook is responsible for overseeing daily kitchen operations at Coyote Ridge Golf Course, ensuring high-quality food preparation, consistency, sanitation compliance, and exceptional guest satisfaction. This position leads kitchen staff, supports menu development, manages food inventory, and ensures efficient service during regular operations, tournaments, and special events. The Head Cook plays a critical role in maintaining culinary standards while supporting cost control and operational efficiency in alignment with the values of the Confederated Tribes of the Colville Reservation and Colville Fuels.
Requirements
- High school diploma or equivalent required
- Minimum of four (4) years’ experience as a cook at a fast-paced kitchen with at least two (2) years of lead worker or supervisory experience
- Strong knowledge of menu development, costing, and pricing
- Extensive knowledge of processes and practices within a commercial kitchen environment
- Experience with the Microsoft Office Suite, including Word, Excel and Outlook, with the ability to prepare and maintain spreadsheets
- Demonstrated ability to lead and direct staff effectively
- Knowledge of principles, practices, and processes associated with food and beverage preparation and delivery, safe food handling, food rotation, and waste/spoilage/seafood record keeping
- Ability to possess and maintain a current Washington State Food Handler’s Card within 30 days of employment and have it available for inspection while working
- Ability to obtain and maintain a ServSafe Management certification within six (6) months of employment
- Must possess and maintain a valid MAST permit within 30 days of employment and have it available for inspection while working
- Ability to work flexible hours, including evenings, weekends, holidays, and tournament schedules
- Ability to lift up to 50 pounds and stand for extended periods
- Strong communication and organizational skills
- Ability to perform effectively in a fast-paced environment
- Ability to understand, speak, communicate, and read the English language
- Ability to communicate professionally in a verbal and non-verbal format and maintain a professional image and tone
Nice To Haves
- Experience in banquets/events, tournaments and/or high-volume food service operations
- Allergen awareness training
- CPR/First Aid Certification
Responsibilities
- Oversee and coordinate daily kitchen operations to ensure timely and consistent food production
- Prepare, cook, and present menu items in accordance with established recipes and quality standards
- Assist in developing and updating seasonal menus
- Supervise, schedule, and provide direction to kitchen staff
- Monitor food quality, portion control, and presentation standards
- Manage inventory levels, order supplies, and control food costs to minimize waste
- Ensure compliance with all applicable Tribal, federal, state, and local food safety and sanitation regulations
- Maintain proper storage, labeling, and rotation of food products
- Support banquet services, tournaments, and special events
- Maintain a safe, clean, and organized kitchen environment
- Report equipment malfunctions and coordinate maintenance as needed
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
