1898 Public House - Line Cook

Kalispel Golf & Country Club•Spokane, WA

7d•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.

Requirements

Minimum 2 years related experience and/or training; or equivalent combination of education and experience.
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.

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.

Responsibilities

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.