AMVETS Jobs

Summary:

The Cook II is responsible for culinary preparation for the guests, catered events, banquets and special functions. Taste and presentation standards are expected be exceptional and directly affect a positive guest experience. Preparation and familiarity of the menu ingredients and recipe is a must and the candidate will typically be a learning position that is open to coaching and advice from the level III Cooks. They will also be responsible for mentorship of level I Cooks. Primary areas of responsibilities include maintaining line flows at the direction of the Sous Chef/Cook III and adherence to all safety and sanitation requirements.

Essential Functions:

• Performs all essential functions while adhering to Tribal Gaming regulations.
• Ensures quality of food served to guests, and maintains station and sanitation at all food prep

Areas.

• Must have proficiency in cutting, preparing, sautéing, and broiling, poaching, boiling, steaming and braising techniques.
• Must have the ability to recreate menu items by taste, appearance and portion control standards set by the Executive Chef.
• Remains compliant with all regulations regarding health and safety issues for both employees and guests.
• Devotes strict attention to menu and recipe standards.
• Remains aware of guests waiting time and finds ways to handle as many guests or situations as possible.
• Moves the situation quickly toward resolution by efficiently managing and controlling the circumstances.
• Explains the "why" behind the resolution or action for the guest.
• Pays attention to detail and conducts thorough research to make the best decision for the guest and the business.
• Makes judgment calls based on understanding Colville Casinos' Mission, Core Values and Objectives while utilizing research, knowledge, and experience.
• Proactively shares guest feedback with leadership and peers in the spirit of continuous improvement.
• Anticipates the consequences of decisions that impact the guest and proactively provides solutions or recommendations appropriately.
• Views themselves as responsible for their contribution and remains self-aware of themselves.
• Takes personal responsibility for their performance, knows how they are performing and constantly strives to improve.
• Continues to develop both their skills so that they can contribute at a higher level.
• Actively seeks to build new skills; teaches others and shares best practices.
• Demonstrates enthusiasm, courtesy, responsiveness, and professionalism in our daily work.
• Passion for creating delicious and visually appealing food.
• Makes recommendations to the Executive Chef in accordance with company policies.
• Familiar with, and use, those policies and procedures as contained in the associate handbook.
• Provides a high standard of professionalism and guest service.
• Performs other job-related duties as assigned.

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Knowledge, Skills, and Abilities (Minimum Qualifications):

• High school diploma or GED equivalent preferred, however, accommodation can be made to candidates with previous culinary experience if concurrent GED enrollment can be verified.
• Minimum 1-year experience at Cook I level or test at equivalency, including Dish Machine Operation (DMO) requirements.
• Must be able to obtain and maintain a non-gaming permit.

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``` - Must be able to obtain and maintain a valid Washington State Food Handler's Card.

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Must be able to obtain ServSafe Certification with