Back of House - Kalispel Grill Line Cook

Kalispel Tribe Careers•Spokane, WA

8d•Onsite

About The Position

Responsible for the preparation, production, and presentation of menu items during assigned shifts while maintaining the highest standards of food quality, consistency, sanitation, and guest service. Supports efficient kitchen operations by following standardized recipes, maintaining food safety standards, training team members, and contributing to a collaborative, high-performing culinary team.

Requirements

Minimum of two years of related culinary experience, or an equivalent combination of education and experience.
Ability to obtain and maintain a Tribal Work Permit.
Valid Washington State Food Worker Card or ServSafe Food Handler certification (or equivalent).
ServSafe Manager Certification required upon hire or obtained within six months of hire.
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 80 pounds.
Frequently stand and walk for extended periods.
Frequently use hands and fingers to perform repetitive food preparation tasks.
Frequently communicate verbally in a busy kitchen environment.
Occasionally climb stairs or ramps.
Occasionally bend, stoop, crouch, reach, and lift from floor level.
Frequently move objects horizontally and vertically.
Possess close vision, distance vision, color vision, and the ability to adjust focus.

Nice To Haves

High school diploma or GED preferred.
Associate degree in Culinary Arts or completion of a culinary program preferred.
Experience in high-volume food production preferred.
Knowledge of a variety of cooking techniques and food preparation methods.
Knowledge of food safety, sanitation, and HACCP principles.
Ability to prepare menu items consistently according to standardized recipes.
Strong knife skills and food preparation techniques.
Ability to maintain quality while working efficiently in a fast-paced environment.
Ability to train and mentor kitchen team members.
Basic computer skills, including Microsoft Office applications.
Ability to perform mathematical calculations related to recipes, portions, and food production.
Ability to identify and resolve problems under pressure.
Ability to establish and maintain effective working relationships with team members and guests.
Strong verbal and written communication skills.

Responsibilities

Ensures compliance with Kalispel Tribe of Indians, Washington State regulations, and Kalispel Golf & Country Club policies and procedures.
Prepares and cooks menu items using a variety of cooking methods.
Follows standardized recipes, preparation methods, and portion control procedures.
Prepares and presents food according to established quality and presentation standards.
Assists the Chef with the preparation of specialty menu items.
Rotates food products daily to ensure freshness and quality.
Performs quality control checks before, during, and after production.
Follows all FDA food safety and sanitation guidelines and HACCP procedures.
Maintains a clean, organized, and sanitary workstation throughout each shift.
Ensures proper handling, storage, labeling, and rotation of food products.
Maintains compliance with all health, sanitation, and safety standards.
Assists with training and mentoring Prep Cooks and other kitchen team members.
Continually evaluates kitchen operations and recommends process improvements.
May serve as Lead Cook during assigned shifts, assuming limited supervisory responsibilities in the absence of the Chef.
Performs additional duties as assigned by the Chef or Food & Beverage Manager.
Maintains consistent, regular attendance.
Works varying schedules, including nights, weekends, holidays, and additional hours as required by business needs.
Serves as a panelist for Internal Review Hearings when requested.
Performs other duties as assigned.