NOW HIRING LINE AND PREP COOKS

FREE Medical/Dental/Vision (Spouse and dependent coverage is also available at low rates and reasonable deductibles)
FREE Short-Term Disability, Life and Accident Insurance
FREE Meal during shift
1 per hour shift differential
Paid Time Off & Paid Holidays
Floating holidays
401(K) Retirement Program (match up to 4%)
Tuition Reimbursement
Health & Wellbeing Reimbursements
Team Member Assistance Program (The Team Member Assistance Program (EAP) provides our team members and their eligible dependents with confidential access to short-term, professional counseling and legal services at no additional cost.)
Create culinary delights for our guests and owners. Guest satisfaction in our restaurants revolves around the food appearance, high quality of food and overall dining experience.
To enhance continued economic viability and quality of life for the Nisqually Indian Tribe, our Team Members, and the neighboring communities
Job Summary: Responsible for all food preparation including safe and proper handling of product, following company recipes and maintaining a clean and safe work environment. Provide a pleasant dining experience for our guests by assuming 100% responsibility for quality of products served during assigned shift.
2 years' experience as a line cook and/or cook in a buffet style high-volume food service operation.

• Food handlers permit.
• Must have basic knowledge of kitchen equipment.
• Ability to work under time constraints to produce food according to established standards.
• Must be able to follow instructions and follow food preparations sheets.
• Possess a positive attitude and willingness to serve our guests.
• Pass NRWC pre-employment testing.
• Ability to work all shifts including weekends and holidays.
• 4 years experience as a line cook, fine dining cook and/or cook in a buffet style high-volume food service operations.
• Culinary School Training.
• Excellent customer service skills.
• Serve Safe Certified.

Prepare food items as required for production including, but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts according to established recipe standards set forth by the Restaurant Manager and Sous Chefs.
Prepare all food items as directed in a sanitary and timely manner.
Maintain a clean and sanitary work station area including but not limited to tables, shelves, counters, grills, broilers, fryers, sauté burners, ovens, flat top range and refrigeration equipment.
Employ proper cooking methods, cooks to specifications and handle, store and rotate food properly in accordance with established health and safety standards.
Monitor food temperatures according to health and safety standards.
Cost control by recognizing inventories, supplies, shortages and controlling waste.
Assist with food prep assignments.
Assist Sous Chefs and Restaurant Manager as directed.
Assist Sous Chefs in the training of all new kitchen staff.
Assist, as directed, to prepare food for banquet functions.
Ensure food quality and proper food portioning at all times.
Immediately report all hazardous conditions.
Assist the Sous Chef and Restaurant Manager in the development of menus.