(1) Full-Time
Closing: 4/3/2026

Distinguishing Career Factors:
The Cook III is the final position in the banded Cook series. This is a kitchen lead position that is primarily used to lead the kitchen and the team members. Advanced knowledge of kitchen operations is required of this position. Incumbents who wish to promote to the third and final step of the banded series must demonstrate advanced knowledge of Cook II and Cook II duties and be exposed to adequate on-the-job training in thorough kitchen operations and meet the minimum requirements of the Cook II position.

Summary:
The Cook III has demonstrated proficiency in all kitchen areas. The ability to assist with menu development, planning, process refinement and highest level of attention to detail will be expected. They are 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 strict adherence of the menu ingredients and recipes are a must and the candidate will typically be a training position for mentorship of level I and II Cooks. Primary areas of responsibilities include maintaining line flows at the direction of the Sous Chef and adherence to all safety and sanitation requirements. They may also be required to assist with organizing records, inventory and tracking ordering levels at the direction of the Sous Chef.

Essential Functions:
• May assist with personnel functions, such as: interviewing, hiring, orientation, training, development, supervision, delegations, evaluations and disciplinary actions; will perform these functions in a timely manner, as needed.
• Performs or assists other team members in performing duties, such as cooking, carving meat, preparing dishes and sauces and/or cleaning areas.
• Recreate menu items by taste, appearance and portion control standards set by the Executive Chef.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Monitors daily operations within kitchen guidelines and ensures quality control of food and appropriate team member levels.
• Responsible for the execution of banquet functions—such as VIP, Jackpot Party and other internal casino events.
• Recommends new products and recipes and reviews kitchen operations for improvements in the food production area(s).
• Assists in the calculation of food costs for restaurant menus; maintains costs control records; reviews food and labor costs with the Food & Beverage Director and Management Team.
• Monitors guest satisfaction of food; resolves any problems that occur during assigned shift.
• Identifies ways to improve workflows and processes to work smarter and increase efficiency.
• Remains aware of guests waiting time and finds ways to handle as many guests or situations as possible.
• Responsible for food rotation (FIFO) and sanitation.
• Adheres to internal controls for ordering, procurement systems.
• Complies with all applicable laws, policies, procedures, and regulations.
• Provides a high standard of professionalism and guest service.
• Must maintain confidentiality.
• Performs other duties or special projects as assigned.

Knowledge, Skills, and Abilities (Minimum Qualifications):
• Must be at least 18 years or older.
• Two (2) years experience as a Cook III or successfully pass audition demonstrating Cook III proficiency.
• Requires extensive knowledge of the principles, processes, and practices within the commercial kitchen environment.
• Knowledge of methods and strategies of calculating and monitoring food production costs.
• Must have knowledge and skill to utilize all hand tools used in the preparation and processing of food—typical equipment includes, but not limited to convection and conventional ovens, burners, grill, broilers, deep fryers, pots, pans, tilt skillets, electrical slicers, steamers, Hobart mixers, Blast Chiller, rotisserie ovens, food processors, knives and other cooking utensils.
• Skill in leading and delegating tasks.
• Knowledge of proper food storage and utilization of food products of the walking coolers and freezer.
• Ability to produce daily Soups from scratch.
• Demonstrated proficiency in using kitchen utensils to include proper knife handling and use techniques.
• Able to demonstrate basic mathematical measurement calculations used when preparing food.
• 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 understand, speak, communicate and read the English language.
• Ability to maintain confidentiality.
• Must successfully pass TIPS training and obtain and maintain a MAST 12/13 Alcohol permit upon hire and annually thereafter.
• Must be able to obtain and maintain ServSafe Certification and a valid Washington State Food Handler’s Card.
• Must successfully complete Title 31, Banking Secrecy Act training, if applicable, upon hire and annually.
• Ability to comply with all applicable laws, policies, procedures, and regulations.
• Ability to analyze data from multiple information ports by comparing and contrasting data to draw a conclusion or to identify trends.
• Ability to communicate professionally in written, verbal, and non-verbal format while portraying a friendly tone, word choice, and body language.
• Ability to work various shifts including evenings, holidays, weekends, and overtime.
• Must be able to obtain and maintain a valid non-gaming permit or Tribal Gaming Badge (whichever is applicable).

Physical Demands / Work Environment:
• Manual and finger dexterity as required to perform daily job duties.
• Ability to frequently walk and/or stand for prolonged periods of time.
• Ability to frequently lift and/or move up to 35 pounds.
• Ability to frequently lift, move, push and/or pull up to 50 pounds.
• Ability to frequently bend, squat and/or reach.
• 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 radio/telephone conversations, hear and grasp verbal communications and equipment prompts.
• Function in mentally and physically stressful situations.
• Frequent exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to potentially toxic or caustic chemicals.
• Frequently exposed to a high level of noise in the work environment.
• Occasionally works near or around electricity.
• Frequently works near or around mechanical moving parts.
• Occasionally exposed to vibration.

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.

CTFC IS AN INDIAN PREFERENCE EMPLOYER

Important Notice: A resume must be submitted through our hiring portal before the closing date in order to successfully apply for this position.