Part-Time Line Cook

Columbia Hospitality•Langley, WA

13d•$22 - $24•Onsite

About The Position

This role involves preparing menu items according to recipes and presentation standards, cooking proteins to specific temperatures, and ensuring quality and consistency. The Line Cook I is responsible for opening and closing kitchen procedures, providing guidance to other line cooks, conducting inventories, and maintaining sanitary and well-organized food preparation areas with safe food handling practices. The position requires the ability to accommodate customer needs in a timely manner and operate specialized kitchen equipment.

Requirements

3+ years industry experience
Able to cook proteins to pre-determined temperatures
Ability to cook and collaborate with other members of the culinary team
Necessary State Food Handler’s License(s)
Ability to read and comprehend simple instruction, short correspondence, and memos.
Ability to effectively present information in one on one and small group situations to other employees of the organization
Working knowledge of all mother and minor sauces
Working knowledge of proper butchering techniques
Knowledge of specialized equipment: Mastering of slicer, Robo-coup, Hobart, convection ovens
Must possess knife skills, the ability to adjust preparations for flavor, and accommodate customer’s needs in a timely manner

Responsibilities

Prepares menu items according to recipes, presentation standards, and guest specifications.
Cooks proteins to pre-determined temperatures and ensures quality and consistency of dishes.
Leads small culinary teams in banquet execution and daily preparation needs.
Follows proper food handling and storage practices in accordance with local and state regulations.
Conducts inventory, monitors product levels, and communicates replenishment needs to the Chef team.
Ensures sanitary and well-maintained food preparation areas and kitchen equipment.
Operates and maintains specialized kitchen equipment including slicers, Robo-Coup, Hobart mixers, and convection ovens.
Demonstrates mastery of knife skills and proper butchering techniques.
Adjusts preparations for flavor and presentation while accommodating guest needs in a timely manner.
Provides direction and guidance to line cooks during service to ensure smooth kitchen operations.
Attends all scheduled meetings and training sessions.
Performs other related duties and special projects as assigned by management to support departmental and organizational goals.