Head Cook

Head Cook

Coyote Ridge Golf Course - Nespelem, WA 99155

Salary Range $25.21 - $37.81 per hour Reports To: Food & Beverage Supervisor Location: Electric City, WA

Overview

Position Type Full Time Job Shift Any Education Level High School Travel Percentage None Category Restaurant - Food Service

Description

CLOSING DATE: September 2, 2026 SALARY: $25.21 - $37.81 per hour REPORTS TO: Food & Beverage Supervisor LOCATION: Electric City, WA

Summary: The Head Cook is responsible for overseeing daily kitchen operations at Coyote Ridge Golf Course, ensuring high-quality food preparation, consistency, sanitation compliance, and exceptional guest satisfaction. This position leads kitchen staff, supports menu development, manages food inventory, and ensures efficient service during regular operations, tournaments, and special events. The Head Cook plays a critical role in maintaining culinary standards while supporting cost control and operational efficiency in alignment with the values of the Confederated Tribes of the Colville Reservation and Colville Fuels.

Essential Functions:

• Oversee and coordinate daily kitchen operations to ensure timely and consistent food production
• Prepare, cook, and present menu items in accordance with established recipes and quality standards
• Assist in developing and updating seasonal menus
• Supervise, schedule, and provide direction to kitchen staff
• Monitor food quality, portion control, and presentation standards
• Manage inventory levels, order supplies, and control food costs to minimize waste
• Ensure compliance with all applicable Tribal, federal, state, and local food safety and sanitation regulations
• Maintain proper storage, labeling, and rotation of food products
• Support banquet services, tournaments, and special events
• Maintain a safe, clean, and organized kitchen environment
• Report equipment malfunctions and coordinate maintenance as needed

Qualifications

Minimum Qualifications:

• High school diploma or equivalent required
• Minimum of four (4) years' experience as a cook at a fast-paced kitchen with at least two (2) years of lead worker or supervisory experience
• Strong knowledge of menu development, costing, and pricing
• Extensive knowledge of processes and practices within a commercial kitchen environment
• Experience with the Microsoft Office Suite, including Word, Excel and Outlook, with the ability to prepare and maintain spreadsheets
• Demonstrated ability to lead and direct staff effectively
• Knowledge of principles, practices, and processes associated with food and beverage preparation and delivery, safe food handling, food rotation, and waste/spoilage/seafood record keeping
• Ability to possess and maintain a current Washington State Food Handler's Card within 30 days of employment and have it available for inspection while working
• Ability to obtain and maintain a ServSafe Management certification within six (6) months of employment
• Must possess and maintain a valid MAST permit within 30 days of employment and have it available for inspection while working
• Ability to work flexible hours, including evenings, weekends, holidays, and tournament schedules
• Ability to lift up to 50 pounds and stand for extended periods
• Strong communication and organizational skills
• Ability to perform effectively in a fast-paced environment
• Ability to understand, speak, communicate, and read the English language
• Ability to communicate professionally in a verbal and non-verbal format and maintain a professional image and tone

Preferred Qualifications:

• Experience in banquets/events, tournaments and/or high-volume food service operations
• Allergen awareness training
• CPR/First Aid Certification

Physical Demands:

• Ability to frequently walk and/or stand for prolonged periods
• Ability to bend, squat, stoop, reach, and climb as required
• Ability to lift, carry, or move items up to 50 pounds
• Frequent manual and finger dexterity for food preparation and equipment use
• Exposure to hot surfaces, sharp objects, and kitchen equipment
• Ability to tolerate high temperatures and fast-paced kitchen conditions

Work Environment:

• Restaurant, bar, and kitchen-adjacent environment within public golf course facility
• Commercial kitchen environment
• Exposure to heat, steam, wet/slippery surfaces, cleaning chemicals, and kitchen equipment noise
• Exposure to noise from kitchen equipment and activity
• Fast-paced hospitality setting with peak periods during tournaments and events