EDR Prep Cook (OCHJF#130) at Colville Gaming LLC – Omak, Washington

1 Full-Time
Closing Date: 04/27/2026
Summary:
The EDR Cook is responsible for culinary preparation for the guests and team members for the team member dining room, daily cooking in the kitchen, 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 required.

Essential Functions:
• Performs all essential functions to produce adequate and quality employee meals in a timely manner for the employee breakroom.
• Performs cutting, preparing, sautéing, broiling, poaching, boiling, steaming, and braising duties.
• Between cooking breakroom meals and for special events, incumbent will be required to assist in the kitchen which may include, but is not limited to: prep cook duties, slicing, preparing, stocking, cleaning, cooking, etc.
• Recreate menu items by taste, appearance and portion control standards set by the Executive Chef.
• Completes orders in a well-timed fashion where the associated menu and ticket items are finished at similar times.
• Remains aware of guests waiting time and finds ways to handle as many guests or situations as possible.
• Mentors Cook I team members and actively seeks to build new skills.
• Provides support and assistance for all kitchen team members and may be back up for other kitchen positions.
• Passion for creating delicious and visually appealing food.
• Stocks and sets up work station.
• Keeps preparation and station areas neat, clean and sanitized.
• Complies with all applicable laws, policies, procedures, and regulations.
• Provides a high standard of professionalism and guest service.
• Must maintain confidentiality.
• Performs other duties or special projects as assigned.

Knowledge, Skills, and Abilities (Minimum Qualifications):
• Must be at least 18 years or older.
• One (1) year experience as a Cook I or successfully pass audition demonstrating Cook II proficiency.
• Demonstrated proficiency in using kitchen utensils to include proper knife handling and use techniques.
• Able to demonstrate basic mathematical measurement calculations used when preparing food.
• Knowledge of principles, practices, and processes of food and beverage preparation and delivery, safe food handling, food rotation, and waste/spoilage record keeping.
• Ability to understand, speak, communicate and read the English language.
• Ability to maintain confidentiality.
• Must successfully pass TIPS training upon hire and annually thereafter.
• Must be able to obtain and maintain ServSafe Certification and a valid Washington State Food Handler’s Card.
• Must successfully complete Title 31, Banking Secrecy Act training, if applicable, upon hire and annually.
• Ability to comply with all applicable laws, policies, procedures, and regulations.
• Ability to analyze data from multiple information ports by comparing and contrasting data to draw a conclusion or to identify trends.
• Ability to communicate professionally in written, verbal, and non-verbal format while portraying a friendly tone, word choice, and body language.
• Ability to work various shifts including evenings, holidays, weekends, and overtime.
• Must be able to obtain and maintain a valid non-gaming permit or Tribal Gaming Badge (whichever is applicable).

Physical Demands / Work Environment:
• Manual and finger dexterity as required to perform daily job duties.
• Ability to frequently walk and/or stand for prolonged periods of time.
• Ability to frequently lift and/or move up to 35 pounds.
• Ability to frequently lift, move, push and/or pull up to 50 pounds.
• Ability to frequently bend, squat and/or reach.
• 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 radio/telephone conversations, hear and grasp verbal communications and equipment prompts.
• Function in mentally and physically stressful situations.
• Frequent exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to potentially toxic or caustic chemicals.
• Frequently exposed to a high level of noise in the work environment.
• Occasionally works near or around electricity.
• Frequently works near or around mechanical moving parts.
• Occasionally exposed to vibration.

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.
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