Tulalip Resort Casino –
Marysville, WA

$19.72 per hour

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line cook jobs

Cooks neededLooking for line cook jobs Marysville, WA? Blackfish restaurant in the Tulalip Resort Casino is looking for qualified dinner line cooks to join our fantastic team. We do seriously cool food! Under the eye of Chef David Buchanan, Blackfish features a wood-fire grill offering creative Pacific Northwest cuisine with a focus on quality seafood and steaks. Everything is made from scratch, we play with unusual foods such as Fiddle-head Ferns, Nettles, & Squash Blossoms, and we love what we do. If you don’t take pride in your work…don’t bother applying!

Line Cook Job Description

Maintains the highest level of culinary standards as determined by the Sous Chef, Chef/GM, Executive Chef, Director of Food & Beverage and Casino Guests. Provides an exceptional fine dining experience for guests. An understanding of stocks, sauces soups, and advanced knowledge of sautéing, pan frying, grilling, simmering and braising. Must be able to properly prep and cook various meats, meats, poultry, fish, and other seafood. Must be skilled in techniques of various starches, salads, dressings, deserts, and their sauces. A knowledge of fresh and dry herbs and spices.

Line Cook Job Requirements


  • High School Diploma or GED equivalent preferred.* If applicant does not meet this requirement, employer will allow 6 months from date of hire to meet this job requirement, as a condition of employment.
  • Two (2) years of culinary education preferred.


  • Minimum of three (3) years experience as a Dinner Line Cook
  • Minimum of two (2) years experience as a cook in a steak and seafood restaurant.


  • Must be 18 years of age or older.
  • 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, weekends, and/or holidays.
  • Must have a successful employment history with Tulalip Tribes and/or other employers.


  • Generous PTO time (vacation time) accruals:
    • 2 weeks accrues during first year
    • 3 weeks accrues during year 2 – end of year 3
    • 4 weeks accrues during year 4 – end of year 7
    • 5 weeks accrues during year 8 – end of year 11
    • 6 weeks accrues at start of year 12
  • 12 Paid Holidays plus Birthday Leave
  • Health, dental and vision plans
  • 401(K) Enrollment
  • Free on-site 24/7 gym
  • Discounted Employee Dining at all Venues
  • Ability to cash out vacation hours
  • In house advancement and career growth opportunities

Job Type: Full-time
Posting Date: September 1, 2022
Posting Expires: November 30, 2022


Line Cook Jobs Marysville, WA
Tulalip Resort Casino
Marysville, WA

Examples of Our Food

Naked King Salmon

Naked King Salmon
“Braise-Poached” King Salmon, Pea Puree, Smoked Carrot brush

Lox, Poached-Pear

House Lox & Poached Pear
Sockeye Lox, Poached Pear, shaved Beets, Chive Oil

Naked King Salmon

Naked King Salmon
“Braise-Poached” King Salmon, Pea Puree, Smoked Carrot brush

Dungeness Crab stuffed Squash BlossomsDungeness Crab Stuffed Squash Blossoms
Lemon Beurre Blanc, petite Red Watercress Salad, Orange Vinaigrette, Basil Oil
mise en place - Pride

mise en place…
this phrase is the backbone, the culture, the ethos of the professional kitchen

Scallops with Pea Puree

Scallops with Pea Puree
Lemon Beurre Blanc, Fingerlings, Golden Beets, Asparagus


Lamb Tartare
Sous Vide Quail Egg 144°, Mushroom Relish, Crostini
Chefs Perry Mascitti & David Buchanan

Sous Vide Salmon

Sous Vide Sockeye Salmon
with Chioggia Beets, Fennel, Hericot Verts, Rose Pedals, and Lemon Beurre Blanc
Mother’s Day 2014


Halibut Duo
Grilled w/ Lemon Foam & Mango Puree
Seared with Herb Beurre Blanc & Pea Puree

Trio of Beef

Beef Trio – an Exploration of Beef
– Prime Striploin
– 36 Hour Sous Vide Short Rib
– 20-day Dry Aged Striploin

Salmon Sous Vide and Blackberry wrapped with Lox

Salmon Sous Vide 110° and Blackberry-Lox Popsicle
over Hazelnut Pesto and painted Blackberry
Taste of Tulalip 2014

Caprese avant garde

Caprese Avant Garde
a new interpretation of a culinary classic

House Smoked Salmon over Cucumber Purse
with fried leek and micro greens
We made about 1,800 for a food show!


Pacific Northwest Duck “Pho”
with Duck Breast, Duck Confit, Wild Boar Sausage, grilled Granny Smith Apple, Asparagus, Wild Mushrooms, Poached Egg 144°, Gochujang, Thai Basil and Duck Stock

Halibut-Parmesan-Crust_900.gifParmesan Crusted Halibut
with Trio of Pololenta, Lemon Beurre Blanc
Seafood Mary

Seafood Mary
Scallop, Shrimp, Dungeness Crab Fryleg, Smoked Salmon, Cucumber

Salmon on a Stick at Blackfish

Salmon on a Stick
at Blackfish


Smoked Salmon over Chevre Tower
with Cucumber Wrap and Taro Root Crisp
served about 1,500 at a foodshow!


Grilled Pacific Halibut with Rainier Cherry Salsa


Shigoku Oysters with Seafood Mary Granita

Taste of Tulalip 2012
Salmon Two Ways
– by Chef David Buchanan, Blackfish

Smoked-Peppered-Salmon-with.gifLightly Smoked Peppered King Salmon
with Savory Poached Pear, Huckleberry Compote and Lemon Beurre Blanc

Alder Roasted Clams


Shrimp with Huckleberry Compote

Blackberry-BBQ-Chicken_900.gifBlackberry BBQ Chicken
with NW Succotash and Tillamock Cheddar Croquette
Camp Korey Salmon on a Stick

Salmon on a Stick for 300!


Sweet & Savory Sockeye Lox Macaroon
House Sockeye Lox over Spiced-Rum Chevre and Macaroon with Yellow Beet Crisp and Hearts of Fire Sorrel
we did this for 1,500 people at a foodshow!

Huckleberry_Sockeye_Lox_wit.gifHuckleberry Sockeye Lox Tartare
with Pne Sphere & Huckleberry Coulis
PNW Bounty Bowl

Pacific Northwest Bounty Bowl
King Crab, Shrimp, Clams, Mussels, Salmon
in Lobster Bisque

Northwest Berry Salad with Chevre
candied Holmquist Hazelnuts
House Raspberry Vinaigrette
– by Chef David Buchanan, Blackfish
Sustainable Chilean Sea Bass with Apple Lacquor
Savory Fennel-Butternut Squash Bread Pudding
Apple Beurre Blanc
– by Chef David Buchanan, Blackfish

“Naked” Sockeye Salmon with Huckleberry Beurre Rouge
lightly braised from the bottom up leaving the top like sushi

Dungeness_Crab_Roll_with_Sockeye_Lox_800.jpgDungeness Crab wrapped with Cucumber
Huckleberry Sockeye Lox
– by Chef David Buchanan, Blackfish
Dungeness_Crab_Salad_Cucumb.gifDungeness Crab Salad with Cucumber Wrap
Sockeye Lox, shaved Shallot, and Taro Chip
for a foodshow…served 2,400 of these!

Sockeye Salmon on Ironwood Stick
– by Chef David Buchanan, Blackfish

Squash Blossom filled with CrabDungeness Crab stuffed Squash Blossoms
with Lemon Beurre Blanc and Chive Oil

Lamb & Manhattan Steak Duo
Lamb Chops, Cauliflower Puree, Blackberry Demi
Prime Manhattan, Mushrooms, Roast Garlic Demi


Seared Scallops w/ Pear Beurre Blanc
over Black Rice w/ Red Curry, fresh Corn Salsa,
Cipollini Onions & Carrot
by Jeff Johnson & David Buchanan

Autumn Harvest Salad with Red Quinoa

Autumn Harvest Salad
Red Quinoa, Roasted Butternut Squash, Blueberries,
Aged Beemster Gouda, Pumpkin Seeds, Hibiscus Vinaigrette


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