Website 12 Tribes Coulee Dam Casino

Salary Grade: $14.98 to $20.26 $DOE (NE3)
Reports To: Sous Chef
FSLA Classification: Non-Exempt
Closing Date: OPEN UNTIL FILLED weekly reviews


The Cook I is responsible for culinary preparation for the cook’s line. 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 level II and III Cooks. Primary areas of responsibilities include: prep, pantry and fry stations.

Essential Functions:

  • Performs all essential functions while adhering to Tribal Gaming regulations.
  • Ensures quality of food served to customers.
  • Remains compliant with all regulations regarding health and safety issues for both employees and customers.
  • 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.
  • 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.
  • Performs other job related duties as assigned.

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 of 6-months experience at Prep Cook level or test equivalency, including Dish Machine Operation (DMO) requirements.
  • Must be able to obtain and maintain a valid non-gaming permit.
  • Must possess a current Class 12 permit.
  • Must possess a valid Washington State Food Handler’s Card and be ServeSafe Certified.
  • Passion for creating delicious and visually appealing food.
  • Recognizing and correcting situations that may be unsafe, unhealthy or may lead to poor guest service.
  • Communicating both orally and in writing.
  • Ability to demonstrate basic mathematical measurement calculations used when preparing food.
  • Skill in establishing and maintaining effective working relationships with others.
  • 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.
  • Requires experiential knowledge of the principles, processes, and practices within a commercial kitchen environment.
  • Requires exceptional communication skills.
  • Principles, practices, and processes of food and beverage preparation and delivery and processes of safe food handling.
  • Methods and strategies for monitoring food waste costs.
  • Must be able to work variable hours, including days, evenings, weekends, holidays and possible overtime.

The Cook I 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 seeks input and collaboration from team.

 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.



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