Back of House - Kalispel Grill Line Cook

Kalispel Golf & Country Club•Spokane, WA

About The Position

Responsible for the preparation, production, and plate presentation of food in an assigned area during a scheduled shift. The Line Cook ensures food quality and superior guest service while adhering to the Core Values and Mission Statement of Kalispel Golf and Country Club. The position follows recipes and food-control procedures, maintains food safety and sanitation standards, and works with the Prep/Cook Team. The role has no supervisory responsibilities, though the employee may be asked to act as lead cook for a shift with limited Chef responsibilities. The position requires diverse cooking skills and high-volume experience. It may involve changing hours based on business levels, as well as nights, weekends, and holidays when needed. Employment is contingent on a favorable background investigation; applicants are also subject to drug testing. Local travel is occasionally required, and out-of-state travel is infrequent.

Requirements

Preferred high school diploma or GED.
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 work nights, weekends, and holidays when required by business needs.
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 receive detailed oral information, distinguish sounds, and communicate instructions accurately, loudly, or quickly.
Ability to perform fine finger work and repetitive wrist, hand, and finger movements.
Ability to walk or move about to accomplish tasks; occasional standing or sitting for sustained periods; and occasional stair or ramp use, lifting or moving objects, and stooping. Infrequent crouching is required.
Close, distance, and color vision, and ability to adjust focus.
Employment is contingent upon a favorable background investigation; applicants are subject to drug testing at hire and unannounced times during employment.
Ability to obtain and maintain [requirement not specified in the posting].

Nice To Haves

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

Responsibilities

Prepare, produce, and plate foods in an assigned area during a scheduled shift.
Use various cooking methods and follow recipes and control procedures.
Prepare or display food to specifications and assist the Chef with specialty dishes.
Rotate food products daily to maintain quality.
Follow FDA food safety and sanitation guidelines to ensure HACCP compliance.
Perform quality-control checks before, during, and after production to meet 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 or assigned by management.
Work changed hours as necessary to meet business levels, including nights, weekends, and holidays when required.
Serve as lead cook for a shift when requested, with limited Chef responsibilities.
Serve as a panelist for Internal Review Hearings.
Maintain consistent, regular attendance and adhere to company policies.