Cook II (LCC)

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, sauteing, 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.

Must be able to obtain and maintain a Class 12 or 13 Mixology (MAST) permit

Must successfully pass TIPS training during orientation period.

Must be able to obtain ServSafe Certification with