Summary:

The Cook III has demonstrated proficiency in all kitchen areas found in a gaming hospitality environment. The ability to assist with menu development, planning, process refinement and highest level of attention to detail will be expected. They are 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 strict adherence of the menu ingredients and recipes are a must and the candidate will typically be a training position for mentorship of level I and II Cooks. Primary areas of responsibilities include maintaining line flows at the direction of the Sous Chef and adherence to all safety and sanitation requirements. They may also be required to assist with organizing records, inventory and tracking ordering levels at the direction of the Sous Chef.

Essential Functions:

• Ensures quality of food served to customers, 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.
• Responsible for long- and short-term planning and day-to-day operations of the ALL kitchens and related areas.
• Performs all essential functions while adhering to Tribal Gaming regulations.
• Responsible to adhere to internal policies and procedures, all SOP's and future food programs to ensure a consistent, quality product.
• Responsible for scheduling, training and mentorship of all BOH staff.
• Verify and ensure culinary operates in accordance with the direction given by the Sous Chef.
• In charge of consistency and presentation of all menu items.
• Adherence to guidelines and procedures for HACCP, sanitation, safety and general control. Monitors time and temperature recording.
• Supervise associates in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; adopts “HIRE THE BEST”, trains, develops, empowers, coaches and counsels, resolve problems, and provides open communication.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, tribal standards and regulations.
• Implement menus and back-up (use records, production lists, pars, training, etc.) within Casino guidelines to continually improve revenues and profit margins while maintaining quality.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Monitors daily operations within kitchen guidelines and ensures quality control of food and appropriate staffing levels.
• Responsible for the execution of banquet functions—such as VIP, Jackpot Party and other internal casino events.
• Monitors activities of other staff and provides instruction in the finer points of cooking; follows general standards per the department and position; trains new employees and monitors training to include assigning training tutors.
• Performs or assists other staff in performing duties, such as cooking, carving meat, preparing dishes and sauces and/or cleaning areas.
• Recommends new products and recipes and reviews kitchen operations for improvements in the food production area(s).
• Conducts standard operating training for kitchen personnel, including sanitation and food production.
• Assists in the calculation of food costs for restaurant menus; maintains costs control records; reviews food and labor costs with the Food & Beverage Director and Management Team.
• Monitors guest satisfaction of food; resolves any problems that occur during assigned shift.
• Proven track record of successfully managing multiple priorities in a fast-paced work environment.
• Ensures compliance with all regulations regarding health and safety issues for both employees and customers.
• Builds relationships inside and outside of their department / team to improve ways of working and provide a great guest experience.
• Identifies ways to improve workflows and processes to work smarter and increase efficiency.
• Remains aware of guests waiting time and finds ways to handle as many guests or situations as possible.
• Moves guest situations 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.
• Seeks to share and improve processes and workflows based on guest feedback.
• Anticipates the consequences of decisions that impact the guest and proactively provides solutions or recommendations appropriately.
• Finds ways to make good use of theirs and their associates strengths and talents.
• Acts as a mentor for their peers and considers the success of the associates as their success.
• 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 individual and associate’s 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.
• Familiar with, and use, those policies and procedures as contained in the associate handbook.

• Models for the team, a strong work ethic and is visible, available and present for the guest and their team.
• Passion for creating delicious and visually appealing food.
• Reflects on vast experience to determine numerous future possibilities.
• Makes recommendations to the Executive Chef in accordance with company policies.
• Responsible for food rotation (FIFO) and Sanitation.
• Adheres to internal controls for ordering, procurement systems.

• Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities (Minimum Qualifications):

• Associates Degree from Culinary Institute is preferred. High school diploma or GED equivalent required.
• Minimum 3-year experience at Cook II level or test at equivalency, including Dish Machine Operation (DMO) requirements.
• Must be able to obtain and maintain a non-gaming permit.
• Must possess a valid Washington State Food Handler’s Card.
• Must possess a current Class 12 or 13 Mixology (MAST) permit, pass Serve Safe exam and TIPS training within 30 days of initial hire.
• Must be able to obtain ServeSafe Certification within 6 month(s) of initial hire

• Requires advanced knowledge of the principles and practices within the food profession.
• Requires extensive knowledge of the principles, processes, and practices within the commercial kitchen environment.
• Knowledge of supervisory principles, practices and methods.
• Experiential knowledge required for supervision of people and/or complex problems and food and beverage management.
• Requires exceptional oral and written communication skills
• Classical and contemporary sauces production, preferred.
• Baking, cake production, Garde Manager, Fine Dining, preferred.
• Extensive knowledge in principles, practices, and processes of food and beverage preparation and delivery, safe food handling, inventory control, and ordering systems.
• Knowledge of methods and strategies of calculating and monitoring food production costs.
• Skill in software applications to utilize email, Microsoft Word, Excel, PowerPoint, Micros with ability to write reports and memorandums as needed.
• Must have knowledge and skill to utilize all hand tools used in the preparation and processing of food—typical equipment includes, but not limited to convection and conventional ovens, burners, grill, broilers, deep fryers, pots, pans, tilt skillets, electrical slicers, steamers, Hobart mixers, Blast Chiller, Wok or Oriental Station, rotisserie ovens, food processors, knives and other cooking utensils.
• Advanced skill in recognizing and correcting situations that may be unsafe, unhealthy or may lead to poor guest service.
• Skill in communicating both orally and in writing,
• Able to demonstrate advanced mathematical measurement calculations used when preparing food.
• Ability establishing and maintaining effective working relationships with others.
• Skill in supervising, leading, and delegating tasks and authority.
• Knowledge of proper food storage and utilization of food products of the walking coolers and freezer.
• Ability to produce daily Soups from scratch.
• Highly capable with current practices and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge.
• Ability to utilize natural instincts and insight for finding the best solution to unclear issues and problems.
• Ability to find creative solutions to problems and can see how the details fit into the big picture.
• Highly capable and resourceful problem solver, team player, and self-motivated.
• Ability to understand and follow all safety, sanitation and food handling instructions.
• Demonstrated proficiency in using kitchen utensils to include proper knife handling and use techniques.
• Must be able to work variable hours, including days, evenings, weekends, holidays and possible overtime.

The Cook III is a highly visible role with exposure to supervision. Excellent communications and personnel management skills are expected, as well as computer literacy and knowledge of cost controls and internal controls. The Cook III will demonstrate care for customers and associates, visibly demonstrate desire to understand others, create confidence and trust with others, is viewed by others as honest and direct, able to create an environment where associates thrive and actively seek approval of the manager, actively seeks input and collaboration from team to create goals and buy in, builds high performing teams, compels teams to embrace a shared vision for success.

Physical Demands / Work Environment:

• Able to bend, reach, kneel, twist and grip/lift items up to 50 pounds while working at assigned area(s).
• Manual dexterity and coordination to operate equipment performed in a food service environment required.
• Sufficient visual acuity to write, recognize printed materials, computer screen, and notice non-verbal behavior.
• Speech and hearing ability to project voice to small and large audiences, carry on telephone conversations, hear and grasp verbal communications and equipment prompts.
• Routine exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to potentially toxic or caustic chemicals.
• Candidate may also be subject to high levels of noise, with occasional exposure to extreme cold or hot temperatures.
• Function in mentally and physically stressful situations.
• Ability to frequently walk or stand for prolonged periods of time.

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.