Line Cook/Prep Cook

Root Whole Body•Portland, OR

2d•Onsite

About The Position

Blossoming Lotus Café & Juice Bar is seeking an experienced Line Cook/Prep Cook to manage a smaller, clean kitchen at its café inside Root Whole Body in NW Portland. The role focuses on organizing kitchen operations and delivering clean, plant-based food and beverages with attention to food safety, quality, speed, and presentation. The cook prepares and plates entrees, juices, and smoothies; supports batch preparation and order assembly; and cross-trains on the till. The position also includes opening and closing the café, maintaining clean and organized kitchen and customer seating areas, and interacting positively with customers. The café is open daily from 9 a.m. to 6 p.m. Compensation is listed as $17–19 per hour plus an additional $5–6 per hour from the tip pool; another section lists $18 plus tips, or $23–24 per hour with the tip pool.

Requirements

3–5 years of kitchen prep or line experience.
Ability to consistently deliver quality work in a timely manner.
Strong knowledge of kitchen safety compliance.
Communication and organizational skills.
Problem-solving ability and a calm demeanor.
Ability to stand for several hours.
Ability to lift at least 30 pounds.
Computer proficiency with Word, Excel, and Office, and working knowledge of POS programs.
Passion for plant-based food and the café’s healthy-food-as-medicine mission.

Nice To Haves

Training ability.

Responsibilities

Prepare food and beverages according to specifications.
Batch-prepare menu items, including soups, curries, sauces, dressings, and raw and cooked entrée components.
Prepare produce for food and juice menu items.
Prepare and expedite customer orders in a timely manner.
Prepare and package catering orders and corporate lunches on specified days.
Maintain consistency in plating, portion control, and presentation.
Label and stock ingredients in an organized and accessible manner as orders come in.
Protect food quality, presentation, and portion-control standards.
Maintain cleanliness and organization at the front counter, in the back kitchen, and in the customer seating area, supporting the café’s health inspection score.
Comply with sanitation guidelines; wash dishes and sanitize surfaces.
Keep prep and customer seating areas clean and uncluttered.
Clean and maintain kitchen equipment monthly or quarterly.
Store and inventory food, beverages, and supplies properly.
Open and close the café and interact positively with customers.