Cook I | Woven Seafood and Chophouse

Columbia Hospitality•Tacoma, WA

11d

About The Position

Cook I at Woven Seafood and Chophouse prepares menu items and daily mise en place, helps guide line cooks, conducts inventory, and maintains sanitary and safe food preparation areas. The role includes opening and closing kitchen procedures and accommodating guest needs in a timely manner. The Cook I prepares dishes to recipes, presentation standards, and guest specifications; cooks proteins to predetermined temperatures; and leads small culinary teams during banquet execution and daily preparation. The position requires proper food handling and storage, monitoring inventory and communicating replenishment needs, maintaining kitchen equipment, and providing direction to line cooks during service. The Cook I also attends scheduled meetings and training and completes other duties or projects assigned by management. The company describes its culture as inclusive, values-driven, people-first, and focused on creating exceptional experiences.

Requirements

At least 2 years of industry experience.
Ability to cook proteins to predetermined temperatures.
Necessary state food handler license(s).
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to present information effectively in one-on-one and small-group situations to other employees.
Working knowledge of mother and minor sauces.
Working knowledge of proper butchering techniques.
Knowledge of specialized kitchen equipment, including slicers, Robo-Coup equipment, Hobart mixers, and convection ovens.
Knife skills and the ability to adjust preparations for flavor and accommodate customer needs in a timely manner.

Responsibilities

Prepare menu items according to recipes, presentation standards, and guest specifications.
Cook proteins to predetermined temperatures and ensure dish quality and consistency.
Lead small culinary teams during banquet execution and daily preparation.
Follow food handling and storage practices in accordance with local and state regulations.
Conduct inventory, monitor product levels, and communicate replenishment needs to the Chef team.
Maintain sanitary food preparation areas and kitchen equipment.
Operate and maintain slicers, Robo-Coup equipment, Hobart mixers, and convection ovens.
Use knife skills and proper butchering techniques.
Adjust preparations for flavor and presentation while accommodating guest needs in a timely manner.
Provide direction and guidance to line cooks during service.
Perform opening and closing kitchen procedures.
Attend scheduled meetings and training sessions.
Complete other duties and special projects as assigned to support departmental and organizational goals.

Benefits

Hourly pay of $23.
Get Paid Daily program.
Paid time off and holiday pay.
Medical, dental, vision, and disability benefits.
401(k).
HSA/FSA plans with employer contribution.
Referral bonus.
Discounted lodging, dining, spa, golf, and retail.
Employee Assistance Program (Columbia Cares).
Volunteer opportunities.
Committee participation opportunities.
Task force work opportunities.
Online learning platform.
Third-party perks, including discounts on pet insurance, rental cars, movie and concert tickets, theme parks, and attractions.