Website 12 Tribes Coulee Dam Casino

Salary Grade: $16.96 to $22.95 p/hr $DOE (NE4)
Reports To: Sous Chef
FSLA Classification: Non-Exempt


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 customers, and maintains station and sanitation at all food prep


  • Must have proficiency in cutting, preparing, sautéing, 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 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.
  • 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.
  • 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 1-year experience at Cook I level or test at equivalency, including Dish Machine Operation (DMO) requirements.
  • Must be able to obtain a non-gaming permit.
  • Must possess a valid Washington State Food Handler’s Card.
  • Must possess a current Class 12 or 13 Mixology (MAST) permit, pass Serve Safe exam and TIPS training within 30 days of initial hire.
  • Must be able to obtain ServeSafe Certification within 6 month(s) of initial hire
  • Passion for creating delicious and visually appealing food.
  • Requires basic knowledge of the principles and practices within the kitchen environment.
  • Experiential knowledge required for commercial kitchen practices and processes.
  • Requires exceptional communication skills.
  • 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 recognize and correct situations that may be unsafe, unhealthy or may lead to poor guest service.
  • Skill in communicating both orally and in writing.
  • Able 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.
  • Must be able to work variable hours, including days, evenings, weekends, holidays and possible overtime.

The Cook II 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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