Cook I | Woven Seafood and Chophouse

Columbia Hospitality•Tacoma, WA

14d•$23

About The Position

Cook I at Woven Seafood and Chophouse prepares menu items and daily requirements while helping guide line cooks, conducting inventory, and maintaining sanitary, safe food preparation areas. The role includes opening and closing kitchen procedures, accommodating customer needs in a timely manner, and supporting smooth kitchen operations. Woven is a restaurant concepted by Roy Yamaguchi, with a modern, blended approach to steak and seafood. Its design and cuisine bring together Puyallup, Hawaiian, and Japanese cultural influences, with the goal of bringing people together around food. Columbia Hospitality describes itself as a people-first, inclusive, values-driven organization focused on creating exceptional experiences. It encourages candidates to apply even if their experience does not align with every listed qualification.

Requirements

At least 2 years of industry experience.
Ability to cook proteins to predetermined temperatures.
Necessary state Food Handler’s 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.
Mastery of slicers, Robo-Coup, Hobart equipment, 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 proper 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 specialized kitchen equipment, including slicers, Robo-Coup, 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.
Attend scheduled meetings and training sessions.
Perform other tasks, related duties, and special projects as assigned based on business needs and management direction.
Complete opening and closing kitchen procedures.

Benefits

Hourly pay of $23.
Daily pay option.
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.
Volunteer opportunities.
Committee participation opportunities, including philanthropic and diversity/equity/inclusion committees.
Task force work opportunities in locations across the globe.
Online learning platform.
Third-party discounts, including pet insurance, rental cars, movie and concert tickets, theme parks, and attractions.