Cook II (CDCJF#88) in Coulee Dam, Washington at Colville Gaming LLC

(1) Full-Time
Closing Date: 5/4/2026 by 4PM

Distinguishing Career Factors:
The Cook II is the second position in the banded Cook series. This is a mid-level position that is primarily used to sauté, support and/or guide other position in the Cook series, and accurately prepare foods on the grill according to recipes through final presentation. Moderate knowledge of kitchen operations is required of this position. Incumbents who wish to promote to the final step of the banded series must demonstrate advanced knowledge of Cook I and Cook II duties and fulfill the minimum requirements of the Cook III position.

Summary:
The Cook II incumbent is responsible for culinary preparation for the guests, catered events, banquets and special functions. The incumbent will be responsible for mentorship of Cook I team members. 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 cutting, preparing, sautéing, broiling, poaching, boiling, steaming, and braising duties.
• 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 and obtain and maintain a MAST 12/13 Alcohol permit 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.

Banded Series Training Demands:
Below are specific knowledge, skills, and abilities related to the Cook III 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 III is granted, incumbent may work as a Cook I, Cook II, or Cook III depending on business needs but will be compensated at the Cook III 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.
• Two (2) years experience as a Cook III or successfully pass audition demonstrating Cook III proficiency.
• Requires extensive knowledge of the principles, processes, and practices within the commercial kitchen environment.
• 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, rotisserie ovens, food processors, knives and other cooking utensils.
• Skill in leading and delegating tasks.
• Knowledge of methods and strategies of calculating and monitoring food production costs.
• Ability to produce daily Soups from scratch.

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.

CTFC IS AN INDIAN PREFERENCE EMPLOYER

Important Notice: A resume must be submitted through our hiring portal before the closing date in order to successfully apply for this position.