1898 Public House - Prep Cook

Kalispel Tribe Careers•Spokane, WA

2d•Onsite

About The Position

Prepares, seasons, and cooks soups, meats, vegetables, desserts, specialty dishes, and other food items for consumption in eating establishments by performing the following duties. To provide superior quality, preparation, presentation, of food and guest service.

Requirements

Ability to obtain and maintain a Tribal Work Permit.
Washington State Food Handler Permit within 14 days of start date.
Hepatitis A vaccination.
Available and willing to work nights, weekends and holidays as required.
Skill in identifying and resolving problems under pressure conditions
Ability to work with mathematical concepts related to food
Strong multitasking and organizational skills
Good understanding of ingredients, recipes, kitchen safety and hygiene
Ability to maintain effective working relationships with all levels of the organization and the public.
Ability to perform tasks with accuracy, speed, and attention to detail
Ability to read and follow cooking directions
Ability to remain calm in a fast-paced environment
Must be organized and self-motivated
Skill in effectively, communicating information through verbal and written correspondence.
Employment is contingent upon a favorable outcome of a background investigation.

Nice To Haves

Preferred High School Diploma/GED.
Preferred one year related experience and/or training; or equivalent combination of education and experience.
Experience working as prep cook in a fast-paced environment helpful

Responsibilities

Ensures compliance with the Kalispel Tribe of Indians, Washington State Regulations and Kalispel Golf & Country Club (KGCC) Policies and Procedures
Prepares ingredients ahead of schedule according to the prep sheet
Ensures kitchen equipment and appliances are ready for use
Perform portion control and minimize waste to keep cost within forecasted range
Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and appetizers
Bakes, roasts, broils, steams; meats, fish, vegetables, and other foods
Carves meats, portions food, heat gravies and sauces, and follows proper plate specifications
Washes, peels, cuts and shreds vegetables and fruits to prepare them for use
Butchers chickens, fish, and shellfish.
Cuts, trims, and bone meat prior to cooking.
Bakes bread, rolls, and pastries, and desserts
Perform additional tasks as assigned by the Sous-Chef or Head Chef
Responsible for maintaining a clean and hygienic work environment, including kitchen equipment, tables and shelves at all times
Comply with applicable sanitary, health, and personal hygiene standards.
Follows all food safety, sanitation, guidelines set forth by the FDA.
Available to work any changes in hours deemed necessary for business levels.
Responsible for maintaining a consistent, regular good attendance record.
May be required to be a panelist for the Internal Review Hearings.