Cook - Restaurant/Bar AM

LodgeWorks•Redmond, WA

22h

About The Position

The Line Cook prepares, seasons, and cooks menu and non-menu orders according to LodgeWorks specifications. The role also cleans and sanitizes work areas, including kitchen, food preparation, dishwashing, storage, and service areas, and follows safe food-handling and service practices. The Line Cook works closely with Sales staff to serve guests, meeting rooms, events, catering, restaurants, and bars. The position calls for a friendly, service-oriented approach with guests and employees, regular attendance, and flexibility in completing tasks assigned by management. The cook inspects food-preparation and serving areas, maintains food freshness and proper storage, sets up and breaks down the workstation, uses kitchen equipment safely, controls waste and portion sizes, monitors inventory, prepares food to recipes and quality standards, and completes sanitation and daily side-work requirements.

Requirements

Possess a food handling certificate.
Be capable of exerting up to 50 pounds of force occasionally.
Be capable of standing for an entire shift or an extended amount of time.
Be capable of reaching overhead, using both hands, leaning over, stooping, and kneeling.
Be a team player with a heart for hospitality.
Be customer-focused toward guests, clients, and employees.
Be nimble and able to adapt quickly to change.
Have excellent communication skills.
Be comfortable following directions, guidelines, and work objectives.

Responsibilities

Approach interactions with guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with LodgeWorks standards.
Inspect and clean food-preparation equipment, work surfaces, and serving areas to support safe food handling.
Ensure food freshness and proper storage.
Set up, clear, and break down the workstation.
Use kitchen equipment and follow safety procedures for its operation.
Identify food- and equipment-related hazards and risks, and report hazards, risks, and maintenance problems to the Manager.
Control waste and use appropriate portion sizes to maintain food costs.
Monitor food inventories and maintain appropriate levels.
Prepare food according to designated recipes and quality standards.
Follow safe work practices, wear protective safety equipment, and follow MSDS and OSHA standards.
Clean work and storage areas, tools, equipment, and floors as needed.
Maintain sanitation requirements, including temperature control, storage, product rotation, and product handling.
Complete daily side work and assist with other tasks and duties requested by management.
Work with Sales staff to serve guests, meeting rooms, events, catering, restaurants, and bars.