Closing: OPEN UNTIL FILLED
The Cook I is the first position in the banded Cook series. This is an entry-level position that is primarily used to prep ingredients, using fryer, clean work areas, stock, and support the other positions in the Cook series. Basic knowledge of kitchen operations is required of this position. Incumbents who wish to promote to the second step of the banded series must demonstrate advanced knowledge of Cook I duties, be exposed to adequate on-the-job training in sautéing, grill operation, accurately prepare foods on the grill according to recipes through final presentation, and meet the minimum requirements of the Cook II position.
The Cook I incumbent is responsible for culinary preparation for the Cook’s line which includes prepping ingredients in accordance to established recipes. Stocking, prepping, and cleaning work areas are primary functions as a Cook I. Performs duties in a guest service friendly, efficient and profitable manner that promotes superior team member, guest and vendor relations.
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Primary support position in the kitchen that works closely with Cook II and/or Cook III positions.
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Cook food using fryer.
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Provides support and assistance for all kitchen team members and may be back up for other kitchen positions.
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Performs daily prep work for station and cook’s grill.
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Cuts and slices meats, vegetables and other food items.
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Stocks and sets up work station.
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Keeps preparation and station areas neat, clean and sanitized.
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Applies the firstin/firstout procedure (properly rotating new and remaining inventory).
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Complete daily cleaning checklist.
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Devotes strict attention to menu and recipe standards.
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Actively seeks to build new skills.
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Complies with all applicable laws, policies, procedures, and regulations.
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Provides a high standard of professionalism and guest service.
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Must maintain confidentiality.
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Performs other duties or special projects as assigned.
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Must be at least 18 years or older.
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Experience with food preparation and storage.
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Basics knowledge of kitchen etiquette and functions.
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Ability to understand, speak, communicate and read the English language.
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Ability to maintain confidentiality.
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Must successfully pass TIPS training and obtain and maintain a MAST 12/13 Alcohol permit upon hire and annually thereafter.
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Must be able to obtain and maintain ServSafe Certification and a valid Washington State Food Handler’s Card.
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Must successfully complete Title 31, Banking Secrecy Act training, if applicable, upon hire and annually.
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Ability to comply with all applicable laws, policies, procedures, and regulations.
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Ability to analyze data from multiple information ports by comparing and contrasting data to draw a conclusion or to identify trends.
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Ability to communicate professionally in written, verbal, and nonverbal format while portraying a friendly tone, word choice, and body language.
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Ability to work various shifts including evenings, holidays, weekends, and overtime.
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Must be able to obtain and maintain a valid nongaming permit or Tribal Gaming Badge (whichever is applicable).
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Manual and finger dexterity as required to perform daily job duties.
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Ability to frequently walk and/or stand for prolonged periods of time.
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Ability to frequently lift and/or move up to 35 pounds.
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Ability to frequently lift, move, push and/or pull up to 50 pounds.
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Ability to frequently bend, squat and/or reach.
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Sufficient visual acuity to write, recognize printed materials, computer screen, and notice nonverbal behavior.
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Speech and hearing ability to project voice to small and large audiences, carry on radio/telephone conversations, hear and grasp verbal communications and equipment prompts.
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Function in mentally and physically stressful situations.
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Frequent exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to potentially toxic or caustic chemicals.
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Frequently exposed to a high level of noise in the work environment.
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Occasionally works near or around electricity.
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Frequently works near or around mechanical moving parts.
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Occasionally exposed to vibration.
Below are specific knowledge, skills, and abilities related to the Cook II position. Although, it is not a complete list, the list is a general guideline of expectations and demands related to the minimum requirements of the Cook II position in the banded series. Fulfilling all of the expectations, that are outlined below, does not guarantee a promotion in the banded series. In the event the promotion to Cook II is granted, incumbent may work as a Cook I or Cook II depending on business needs but will be compensated at the Cook II wage regardless of duties/assignments. These demands may change with or without notice. An incumbent who chooses to train for the next step of the banded series must be able to meet the requirements outlined in the list below.
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One (1) year experience as a Cook I or successfully pass audition demonstrating Cook I proficiency.
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Ability and skill to satisfactorily sauté and cook on the grill according to company recipes.
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Demonstrated proficiency in using kitchen utensils to include proper knife handling and use techniques.
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Able to demonstrate basic mathematical measurement calculations used when preparing food.
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Knowledge of principles, practices, and processes of food and beverage preparation and delivery, safe food handling, food rotation, and waste/spoilage record keeping.
With the exception of the “Banded Series Training Demands”, these requirements need to be met to represent knowledge, skill and ability to perform job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Important Notice: A resume must be submitted through our hiring portal before the closing date in order to successfully apply for this position.
CTFC is a federally chartered corporation wholly owned by the Confederated Tribes of the Colville Reservation, which is composed of twelve bands/tribes: Chelan, Chief Joseph Band of Nez Perce, Colville, Entitat, Lakes, Methow, Moses-Columbia, Nespelem, Okanogan, Palus, San Poil, and Wenatchi. CTFC is the parent corporation for Colville Tribal Forest Products and Colville Gaming LLC. The Chief Executive (CEO) of CTFC reports to a Board of Directors, made up of five members. Our team members are essential to the function of our business and the ability of other team members to successfully perform in their positions. We understand the value of the work contributed by every one of our team members and acknowledge that value through our generous benefits package and pathways to success within the organization. Without our team members' hard work and dedication, CTFC would not be the success it is today. Thank you for considering to become a member of our team!
