Back of House - 1898 Public House Line Cook

Kalispel Tribe Careers•Spokane, WA

2d•Onsite

About The Position

Responsible for the preparation, production, and plate presentation of all foods in an assigned area during a scheduled shift. Ensures standards and expectations of food quality, and provides superior guest service. Adheres to the Core Values and Mission Statement as established by Kalispel Golf & Country Club (KGCC) and Tribal Counsel. Ensures compliance with the Kalispel Tribe of Indians, Washington State Regulations, and KGCC Policies and Procedures. Ability to perform various types of cooking methods Follows all recipes and control procedures. Prepares or displays food to specifications. Assists Chef in preparing specialty dishes. Rotates food products on a daily basis ensuring quality. Follows all food safety and sanitation guidelines set for by the FDA to ensure HACCP. Performs quality control checks before, during, and after production to ensure health and sanitation standards. Responsible for training and working with the Prep / Cook Team. Continually reviews kitchen operations for improvements. Performs all other tasks as requested by the Chef and F&B Manager. Available to work any changes in hours deemed necessary for business levels. May be requested to act a lead cook for a shift- giving you limited responsibilities of the Chef. Required to be a panelist for the Internal Review Hearings. This job description does not list all of the duties of this position. You may be instructed by management to perform other duties as assigned.

Requirements

Must be computer literate with working knowledge of Microsoft programs and other computer software.
Diverse cooking skills and high volume experience required.
Skill in identifying and resolving problems under pressure conditions.
Ability to work with mathematical concepts related to food.
Ability to maintain effective working relationships with all levels of the organization and the public.
Skill in effectively communicating information through verbal and written correspondence.
Ability to obtain and maintain a Tribal Work Permit.
Valid health card or Serve Safe equivalent
Hepatitis A vaccination.
Provide and maintain a valid ServSafe Certificate upon hire. Have up to six months after hired to provide a valid certificate.
Available and willing to work nights, weekends and holidays as required.
Requires the ability to lift and/or move objects weighing up to 80+ pounds.
Constantly requires the ability to receive detailed information through oral communication, and to make fine discrimination in sound.
Constantly requires verbally expressing or exchanging ideas of important instructions accurately, loudly, or quickly.
Constantly requires working with fingers rather than the whole hand or arm.
Constantly requires repetitive movement of the wrists, hands and/or fingers.
Often requires walking or moving about to accomplish tasks.
Occasionally requires standing and/or sitting for sustained periods of time.
Occasionally requires ascending or descending stairs or ramps using feet and legs and/or hands and arms.
Occasionally requires raising objects from a lower to a higher position or moving objects horizontally.
Occasionally requires stooping which entails the use of the lower extremities and back muscles. Infrequently requires crouching.
Specific vision abilities required by this job include close vision, distance vision, color vision, and the ability to adjust focus.
Employment is contingent upon a favorable outcome of a background investigation.

Nice To Haves

High School diploma or (GED).
Culinary Arts/Associate’s degree (A.A.) or equivalent from two-year College or technical school preferred.
Minimum 2 years related experience and/or training; or equivalent combination of education and experience.

Responsibilities

Responsible for the preparation, production, and plate presentation of all foods in an assigned area during a scheduled shift.
Ensures standards and expectations of food quality, and provides superior guest service.
Adheres to the Core Values and Mission Statement as established by Kalispel Golf & Country Club (KGCC) and Tribal Counsel.
Ensures compliance with the Kalispel Tribe of Indians, Washington State Regulations, and KGCC Policies and Procedures.
Ability to perform various types of cooking methods
Follows all recipes and control procedures.
Prepares or displays food to specifications.
Assists Chef in preparing specialty dishes.
Rotates food products on a daily basis ensuring quality.
Follows all food safety and sanitation guidelines set for by the FDA to ensure HACCP.
Performs quality control checks before, during, and after production to ensure health and sanitation standards.
Responsible for training and working with the Prep / Cook Team.
Continually reviews kitchen operations for improvements.
Performs all other tasks as requested by the Chef and F&B Manager.
Available to work any changes in hours deemed necessary for business levels.
May be requested to act a lead cook for a shift- giving you limited responsibilities of the Chef.
Required to be a panelist for the Internal Review Hearings.