PT Line Cook | Sweet Waters on the River

Columbia Hospitality•Eugene, OR

About The Position

The Line Cook at Sweet Waters on the River prepares menu items and daily preparations according to recipes, presentation standards, and guest specifications. The role cooks proteins to predetermined temperatures, maintains dish quality and consistency, and accommodates guest needs in a timely manner. The cook also leads small culinary teams during banquet execution and daily preparation, provides guidance to line cooks during service, and handles kitchen opening and closing procedures. The position includes conducting inventories, monitoring product levels, and communicating replenishment needs to the Chef team. The Line Cook follows safe food handling, storage, and sanitation practices in accordance with local and state regulations; maintains food preparation areas and kitchen equipment; and operates specialized equipment such as slicers, Robo-Coup, Hobart mixers, and convection ovens. The role also requires attending scheduled meetings and training sessions and performing other duties and projects assigned by management.

Requirements

At least 5 years of industry experience.
Ability to cook proteins to predetermined temperatures.
Ability to cook and direct a banquet for up to 100 people with the help of a small team.
Valid state Food Handler’s License.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to present information effectively in one-on-one and small-group situations to other employees.
Working knowledge of mother and minor sauces.
Working knowledge of proper butchering techniques.
Knowledge of specialized kitchen equipment, including slicers, Robo-Coup, Hobart mixers, and convection ovens.
Knife skills and the ability to adjust preparations for flavor and accommodate customer needs in a timely manner.
Availability to work weekends and holidays.

Responsibilities

Prepare menu items according to recipes, presentation standards, and guest specifications.
Cook proteins to predetermined temperatures and ensure the quality and consistency of dishes.
Lead small culinary teams in banquet execution and daily preparation needs, including cooking and directing a banquet for up to 100 people with a small team.
Follow proper food handling and storage practices in accordance with local and state regulations.
Conduct inventory, monitor product levels, and communicate replenishment needs to the Chef team.
Maintain sanitary and well-maintained food preparation areas and kitchen equipment.
Operate and maintain specialized kitchen equipment, including slicers, Robo-Coup, Hobart mixers, and convection ovens.
Use knife skills and butchering techniques; adjust preparations for flavor and presentation while accommodating guest needs in a timely manner.
Provide direction and guidance to line cooks during service to support smooth kitchen operations.
Complete kitchen opening and closing procedures.
Attend scheduled meetings and training sessions.
Perform other duties and special projects as assigned based on business needs and organizational goals.

Benefits

LTD bus pass
Tip or tip-pooling eligibility
Daily pay
Paid time off and holiday pay
Medical, dental, vision, and disability benefits
401(k)
HSA/FSA plans with employer contribution
Referral bonus
Discounted lodging, dining, spa, golf, and retail
Employee assistance program
Volunteer, committee participation, and task force opportunities
Online learning platform
Third-party perks, including discounts on pet insurance, rental cars, movie and concert tickets, theme parks, and attractions