Line Cook I (Seasonal) | Outlook Inn

Columbia Hospitality•Eastsound, WA

3d•$20 - $22•Onsite

About The Position

This role is responsible for preparing menu items according to recipes, presentation standards, and guest specifications. The Line Cook I will cook proteins to pre-determined temperatures, ensure quality and consistency of dishes, and lead small culinary teams in banquet execution and daily preparation needs. The position requires following proper food handling and storage practices, conducting inventory, monitoring product levels, and communicating replenishment needs. The Line Cook I will ensure sanitary and well-maintained food preparation areas and kitchen equipment, operate and maintain specialized kitchen equipment, and demonstrate mastery of knife skills and proper butchering techniques. Adjustments for flavor and presentation while accommodating guest needs in a timely manner are expected. The role also involves providing direction and guidance to line cooks during service and attending all scheduled meetings and training sessions. Other tasks as assigned based on business needs and levels, and performing other related duties and special projects as assigned by management to support departmental and organizational goals are also part of the responsibilities.

Requirements

5+ years industry experience
Able to cook proteins to pre-determined temperatures
Ability to cook and assist in directing a banquet up to 100 with a help of a small team
Necessary State Food Handler’s License(s)
Ability to read and comprehend simple instruction, short correspondence, and memos.
Ability to effectively present information in one on one and small group situations to other employees of the organization
Working knowledge of all mother and minor sauces
Working knowledge of proper butchering techniques
Knowledge of specialized equipment: Mastering of slicer, Robo-coup, Hobart, convection ovens
Must possess knife skills, the ability to adjust preparations for flavor, and accommodate customer’s needs in a timely manner
Ability to work full-time, weekends and holidays

Responsibilities

Prepares menu items according to recipes, presentation standards, and guest specifications.
Cooks proteins to pre-determined temperatures and ensures quality and consistency of dishes.
Leads small culinary teams in banquet execution and daily preparation needs.
Follows proper food handling and storage practices in accordance with local and state regulations.
Conducts inventory, monitors product levels, and communicates replenishment needs to the Chef team.
Ensures sanitary and well-maintained food preparation areas and kitchen equipment.
Operates and maintains specialized kitchen equipment including slicers, Robo-Coup, Hobart mixers, and convection ovens.
Demonstrates mastery of knife skills and proper butchering techniques.
Adjusts preparations for flavor and presentation while accommodating guest needs in a timely manner.
Provides direction and guidance to line cooks during service to ensure smooth kitchen operations.
Attends all scheduled meetings and training sessions.
Other tasks as assigned based on business needs and levels.
Performs other related duties and special projects as assigned by management to support departmental and organizational goals.