Master Cook (Line & Lure)

Cowlitz Indian Tribe•Ridgefield, WA

30d

About The Position

Pledge for Success: We are dedicated to hiring outstanding individuals who share in our commitment and passion in serving our guests. Ambition, dedication, attention to detail, and a warm smile are all winning characteristics that lead to the spirit of who we are. Position Summary: Prep, prepare and deliver highest quality meals. Work as part of a culinary team in a fast-paced environment where quality and standards exceed guest expectations.

Requirements

High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
Two (2) years’ experience as a line cook in a high-volume, multi-million-dollar outlet.
Must possess excellent interpersonal skills with an 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 (prep, gill, sauté etc.) required in order to perform the specific tasks.
Must work well under pressure and possess excellent communication and learning skills.
Must perform physical activities in a variety of environmental conditions that require moderate to maximum strength including standing, climbing, lifting, balancing, walking, repetitive hand and arm motions, and handling of materials.
Must be able to work a business driven, flexible schedule, including nights, holidays, and weekends.
Must be able to lift and carry 50 lbs.
Must possess a valid food service card.
Must be willing to work in a smoking environment.
Must be willing to adhere to company health and safety measures.

Nice To Haves

Culinary school certificate preferred.

Responsibilities

Promotes superior guest service.
Maintains, and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani.
Quick and quality execution of cooking duties.
Prepare and assign production and prep work for line cooks .
Assists as necessary the preparing of ingredients beforehand, cleaning foodstuffs, chopping, slicing, portioning.
Acts as intermediary between leadership and front-line employees.
Assist in daily line checks to monitor quality and ensure compliance of heath standards.
Train and mentor line cooks in proper preparation and food safety techniques
Monitor food waste to control cost of goods.
Assure adherence to all standards of food quality, preparation, recipes by following menu and presentation standards as directed by the Executive Chef and Room Chef.
Ensure compliance with all health and safety standards.
Ensure adherence to all standards of food quality, preparation, recipes by following menu and presentation standards as directed by the Room Chef and Sous Chefs.
Monitor stock of the kitchen and report to Room Chef or Sous Chef when stock runs low.
Clean all kitchen equipment before and after use.
Maintain overall cleanliness of kitchen.
Cook dishes under the supervision of the Room Chef and Sous Chef.
Proactively communicate with all kitchen staff.
Maintains confidentiality of sensitive information.
Performs other duties as assigned.