Master Cook (Longhouse)

Cowlitz Indian Tribe•Ridgefield, WA

About The Position

The Master Cook prepares and delivers high-quality meals as part of a culinary team in a fast-paced environment where quality and standards exceed guest expectations. The role supports guest service and a positive organizational culture while coordinating production and prep work, preparing dishes, monitoring food quality and safety, controlling food waste, and maintaining kitchen cleanliness and stock. The Master Cook works under the supervision of the Room Chef and Sous Chef and communicates proactively with kitchen staff.

Requirements

High school diploma or GED, Recognized Equivalent of a High School Diploma (RED), or Foreign High School Diploma (FHD).
Two years of experience as a line cook in a high-volume, multi-million-dollar outlet.
Excellent interpersonal skills and the ability to foster a supportive and enabling team environment.
Strong attention to detail and proven ability to multitask.
Expert-level knowledge of kitchen tools, utensils, and stations, including prep, grill, and sauté.
Ability to work well under pressure, with excellent communication and learning skills.
Ability to perform physical activities in varied environmental conditions requiring moderate to maximum strength, including standing, climbing, lifting, balancing, walking, repetitive hand and arm motions, and handling materials.
Ability to work a business-driven, flexible schedule, including nights, holidays, and weekends.
Ability to lift and carry 50 pounds.
Valid food service card.
Willingness to work in a smoking environment.
Willingness to adhere to company health and safety measures.

Nice To Haves

Culinary school certificate preferred.

Responsibilities

Promote superior guest service.
Maintain and perpetuate a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani.
Execute cooking duties quickly and with quality.
Prepare and assign production and prep work for line cooks.
Assist with preparing ingredients, cleaning foodstuffs, chopping, slicing, and portioning.
Act as an intermediary between leadership and front-line employees.
Assist with daily line checks to monitor quality and ensure compliance with health standards.
Train and mentor line cooks in proper preparation and food safety techniques.
Monitor food waste to control cost of goods.
Ensure food quality, preparation, recipes, menu, and presentation standards as directed by the Executive Chef, Room Chef, and Sous Chefs.
Ensure compliance with health and safety standards.
Monitor kitchen stock and report low stock to the Room Chef or Sous Chef.
Clean kitchen equipment before and after use and maintain overall kitchen cleanliness.
Cook dishes under the supervision of the Room Chef and Sous Chef.
Communicate proactively with kitchen staff.
Maintain confidentiality of sensitive information.
Perform other duties as assigned.