Back of House - East Cook I

Summary of Functions
Responsible for the preparation, production, or displaying of all foods in an assigned area during a scheduled shift. Ensures standards and expectations of food quality and provides superior guest service. Adheres to the Core Values and Mission Statement as established by Tribal Leadership.
Essential Duties and Responsibilities
• Ensures compliance with the Kalispel Tribe of Indians- Internal Controls and Policies and Procedures.
Ability to perform various types of cooking methodsFollows all recipes and control procedures.Prepares or displays food to specifications.
• Assists Sous Chef in preparing specialty dishes.
• Rotates food products on a daily basis ensuring quality.
• Follows all food safety and sanitation guidelines set for by the FDA to ensure HACCP.
• Performs quality control checks before, during, and after production to ensure health and sanitation standards.
• Continually reviews kitchen operations for improvements.
• Performs all other tasks as requested by the Sous Chef, Food & Beverage Manager or Regional Business Manager.
• Available to work any changes in hours deemed necessary for business levels.
• May be required to be a panelist for the Internal Review Hearings.
• This job description does not list all of the duties of this position. You may be instructed by management to perform other duties as assigned.

Supervisory Responsibilities
• Overseas the day to day food service operation. Reports any issues or concerns to the Sous Chef for follow up. Holds employees accountable to the quality and consistency standards as set by NQRC

Education
• High School Diploma/GED.
• Culinary Arts/Associates degree (A.A.) or equivalent from two-year College or technical school preferred.
Experience
• Minimum 2 years related experience and/or training; or equivalent combination of education and experience.
Skills & Abilities
• Must be computer literate with working knowledge of Microsoft programs and other computer software.
• Diverse cooking skills and high-volume experience preferred.
• Skill in identifying and resolving problems under pressure conditions.
• Ability to work with mathematical concepts related to food.
• Ability to maintain effective working relationships with all levels of the organization and the public.
• Skill in effectively communicating information through verbal and written correspondence.
• Employment is contingent upon a favorable outcome of a background investigation.

Other Requirements
• Ability to obtain and maintain a Tribal Work Permit.
• Washington State Food Handler Permit within 14 days of start date.
• Hepatitis A & B vaccination required.
• Available and willing to work nights, weekends and holidays as required.
Physical Demands
• Requires the ability to lift and/or move objects weighing up to 80+ pounds.
• Constantly requires the ability to receive detailed information through oral communication, and to make fine discrimination in sound.
• Constantly requires verbally expressing or exchanging ideas of important instructions accurately, loudly, or quickly.
• Constantly requires working with fingers rather than the whole hand or arm.
• Constantly requires repetitive movement of the wrists, hands and/or fingers.
• Often requires walking or moving about to accomplish tasks.
• Occasionally requires standing and/or sitting for sustained periods of time.
• Occasionally requires ascending or descending stairs or ramps using feet and legs and/or hands and arms.
• Occasionally requires raising objects from a lower to a higher position or moving objects horizontally.
• Occasionally requires stooping which entails the use of the lower extremities and back muscles. Infrequently requires crouching.
• Specific vision abilities required by this job include close vision, distance vision, color vision, and the ability to adjust focus.

Work Environment
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is occasionally exposed to tobacco smoke, moving mechanical parts and fumes or airborne particles. The worker is frequently subject to inside environmental conditions, which provide protection from weather conditions, but not necessarily from temperature changes, and is occasionally subject to outside environmental conditions and to wet and/or humid conditions. The noise level in the work environment is usually moderate.
Hiring Preference
The Kalispel Tri