Back of House - Kalispel Grill Line Cook

Kalispel Tribe Careers•Spokane, WA

About The Position

The Line Cook is responsible for preparing, producing, and presenting food in an assigned area during a scheduled shift. The role ensures food quality and superior guest service while following the Core Values and Mission Statement of Kalispel Golf and Country Club (KGCC). The position requires diverse cooking skills, experience in high-volume operations, and the ability to work effectively under pressure. It has no supervisory responsibilities, though the employee may be asked to act as lead cook for a shift with limited Chef responsibilities. Employment is contingent upon a favorable background investigation. Applicants and employees may also be subject to drug testing. The Kalispel Tribe of Indians applies its stated hiring preference for qualified applicants. Employment is at-will, and employees are expected to follow company policies. Local travel is occasionally required; out-of-state travel is infrequently required.

Requirements

Diverse cooking skills and high-volume experience.
Computer literacy, including working knowledge of Microsoft programs and other computer software.
Ability to identify and resolve problems under pressure.
Ability to work with mathematical concepts related to food.
Ability to maintain effective working relationships with all levels of the organization and the public.
Effective verbal and written communication skills.
Ability to obtain and maintain the credential or item referenced as “Choose an item” in the posting.
Valid driver’s license and insurability if operating a Tribal vehicle.
Ability to lift and/or move objects weighing up to 80+ pounds.
Ability to work nights, weekends, and holidays when required by business needs.
Favorable outcome of a background investigation is required for employment.

Nice To Haves

High school diploma or GED preferred.
Culinary Arts or associate’s degree (A.A.), or equivalent from a two-year college or technical school, preferred.

Responsibilities

Use various cooking methods and follow recipes and control procedures.
Prepare or display food to specifications and assist the Chef in preparing specialty dishes.
Rotate food products daily to maintain quality.
Follow FDA food safety and sanitation guidelines to ensure HACCP compliance.
Conduct quality control checks before, during, and after production to ensure health and sanitation standards.
Train and work with the Prep/Cook Team.
Review kitchen operations continually and identify improvements.
Perform other tasks as requested by the Chef and F&B Manager, including other duties assigned by management.
Be available to work changes in hours as needed for business levels.
May act as lead cook for a shift, with limited responsibilities of the Chef.
Serve as a panelist for Internal Review Hearings.
Maintain consistent, regular attendance.
Work nights, weekends, and holidays when required by business needs.
Comply with company policies and applicable employment requirements.