Line Cook/Prep Cook

Root Whole Body•Portland, OR

1d•Onsite

About The Position

Blossoming Lotus is seeking an experienced Line Cook/Prep Cook 'ninja' who is looking for a smaller, clean kitchen to manage at our café inside Root Whole Body in NW Portland. This person understands all aspects of kitchen organization and delivery, possesses attention to detail, food safety and quality, batch prep and assembly of orders (including light cooking) plant-based entrees with speed and presentation finesse. This position requires cooking and prep experience, batch prep support and will require cross training on the till. We are looking for responsible and reliable team members who are passionate about plant-based food and view food as medicine. You possess attention to detail and quality, are organized, customer-oriented and truly find joy in nourishing others with clean, healthy, food made with love. This position would also require experience in preparing and entrees, preparing juices and smoothies, opening and closing the café, keeping the seating area sanitized and organized and positive interactions with customers.

Requirements

3-5 years kitchen prep or line experience
Great training ability, communication and problem-solving skills
Ability to consistently deliver quality in a timely manner
Computer savvy (Word, Excel, Office); working knowledge of POS programs
Strong knowledge in kitchen safety compliance
Passion for our mission of healthy, ‘food as medicine’ menu
Problem solving capabilities and calm demeanor
Communication and organizational skills
Ability to stand on your feet for several hours
Ability to lift at least 30 lbs

Responsibilities

Quality Food & Beverage Preparation per Specifications
Batch prep cooking duties for menu: soups, curries, sauces, dressings, raw and cooked entrée elements.
Prepping produce for various food and juice menu items
Timely preparation and expo of customer orders
Timely preparation and packaging of catering orders, corporate lunch on specified days
Consistency of plating, portion control and presentation
As orders come in, label and stock all ingredients in an organized and accessible manner
Protect food quality, presentation and portion control guidelines
Highest level of cleanliness and organization at the front counter, back kitchen and customer seating area – maintain our café’s health inspection score of 100
Comply with sanitation guidelines
Maintain clean and orderly kitchen by washing dishes and sanitizing surfaces
Maintain clean and uncluttered prep area and customer seating area
Maintain cleaning and maintenance of all kitchen equipment on a monthly or quarterly basis
Ensure all food, beverage and supplies are stored properly and properly inventoried