EDUCATION:

• High School Diploma or GED equivalent required.
• Two (2) years culinary education preferred.

SKILLS:

• Must be skilled in Seafood, American, Steak, Mexican, Italian and Asian cuisine cooking techniques, plate presentation, and methods. (Test required)
• Strong math skills related to department industry financials. (Test required)
• Must have good verbal and written communication skills. (Test required)

EXPERIENCE:

• Minimum of two (2) years experience as a Sous Chef in a full service high volume, restaurant, or food hall; include service of beer, wine, and spirits. OR Four (4) years experience as a HOH/Kitchen Supervisor in a full service high volume restaurant, or food hall.
• Minimum of one (1) year experience as a Line Cook in a quality high volume Fast Casual Restaurant or Fast Food Facility.

OTHER REQUIREMENTS:

• Must be 21 years of age or older.
• Must be certified with National Restaurant Association SERV SAFE Food Protection Certification Course with in 1 year of hire.
• Knowledge for HAACP – Hazard Analysis Critical Control Point preferred.
• Knowledge of Labor Laws, Health codes, and some Liquor Laws.                             
• Must be able to obtain a class 12 liquor permit and a Food Handler’s permit within 3 months of employment.
• Must be able to successfully complete 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 a successful employment history with Tulalip Tribes and / or other employers.