Line Cook ("Cocinero/a de Linea")

Azul Hospitality•Seattle, WA

7d•$24 - $26•Onsite

About The Position

The Line Cook manages food production for hotel outlets, preparing food according to established descriptions and recipes while following sanitation and safety practices. The role supports consistent, timely service and works with the Executive Chef and related departments to meet operational needs and contribute to ongoing hotel programs and continuous improvement. The position requires culinary experience and the ability to prepare food, maintain a station, communicate effectively, and help supervise line staff. Staff must maintain Azul Hospitality grooming standards, attend regularly and participate in required training sessions and meetings. Work schedules may vary according to restaurant business needs.

Requirements

High school diploma or equivalent education.
One to three years of culinary experience.
State-required food handler certification card, if applicable.
Ability to speak, read, write, and understand the primary language used in the workplace; ability to read and write to facilitate communication.
Good verbal and written communication skills.
Ability to supervise line staff and accomplish goals on a timely basis.
Ability to deal effectively with internal and external customers, including with patience, tact, and diplomacy, and to collect accurate information to resolve conflicts.
Thorough knowledge of food products, standard recipes, and proper preparation.
Knowledge of menu development, marketing, and cost and wage control.
Ability to conduct meetings and menu briefings and maintain communication with line staff and the Restaurant Manager.
Ability to create recipes and supporting materials and to read and visualize them.
Ability to perform the physical demands described, including standing and moving for up to eight hours, working in extreme temperatures, lifting and carrying items, and using kitchen equipment.
Ability to perform job functions with or without reasonable accommodation.
Regular attendance and compliance with hotel rules and regulations.

Nice To Haves

Artistic ability to create themed menus and develop ideas for ice carvings and decorations.

Responsibilities

Read menus to estimate food requirements and help the Executive Chef order supplies or procure food from storage.
Adjust temperature controls for ovens, boilers, grills, roasters, and steam kettles.
Prepare food for customers using predetermined quality methods in a timely and consistent manner.
Measure and mix ingredients according to recipes using kitchen utensils and equipment.
Set up the station with the mise en place required to serve functions.
Follow daily sanitation and safety practices to support guest satisfaction.
Consult daily with the Executive Chef and coordinate with departments related to functions.
Participate in and support hotel programs, make recommendations, and contribute to continuous improvement.
Perform other duties assigned by managers and supervisors.
Assist with guest inquiries and enforce hotel safety standards as needed.
Supervise line staff and help accomplish goals on time.
Conduct meetings and menu briefings and maintain communication between line staff and the Restaurant Manager.
Create recipes and supporting materials, including recipe cards, descriptions, and pictures.
Maintain required grooming standards, attend regularly, and attend scheduled training sessions and meetings.
Perform assigned cleaning and kitchen tasks, including handling equipment and creating, building, handling, and dismantling displays.