Tc​/Cook - Cedars; On-Call

Overview

Maintains the highest level of culinary standards as determined by the Signature Dining Multi Venue Chef, Assistant Director - Signature Dining, Executive Director of Food & Beverage, and TRC guests. Provides an exceptional dining experience for guests. Prepares stocks, sauces, and soups. Sautés, pan-frying, poaching, steaming, roasting, grilling, simmering, wood char broiler, wok cooking, and braising. Properly preps and cook’s various meats, poultry, fish, and other seafood.

• High School Diploma or GED equivalent preferred.

• Minimum of two (2) years experience working in a full service dinner house as a Line Cook.
• Minimum of one (1) year experience grilling, broiling, steaming, and sautéing of foods.
• Minimum of one (1) year experience cooking seafood, breakfast and fry cook menu items.

• Must be 18 years of age or older.
• Must obtain and hold a Food Handler’s card within 60 days from date of hire.
• Must have knowledge of HACCP.
• Must have knowledge of Health Codes and Liquor Laws.
• Must be flexible to work all venues in a similar position.
• Must be able to successfully pass a background investigation for a Tribal Gaming License or Permit.
• Must be able to work any shift assigned to include days, swing, grave, weekends and /or holidays.
• Must have successful employment history with the Tulalip Tribes and/or other employers.