Line Cook-The Marcus Whitman Hotel
About The Position
The Line Cook prepares menu items and daily preparations according to recipes, presentation standards, and guest specifications. The role includes cooking proteins to predetermined temperatures, adjusting preparations for flavor and presentation, and accommodating customer needs in a timely manner. The Line Cook provides direction and guidance to other line cooks, leads small culinary teams during banquet execution, and can cook and direct a banquet for up to 100 people with a small team. The position also involves kitchen opening and closing procedures, inventory and product-level monitoring, safe food handling and storage, and maintaining clean, sanitary preparation areas and equipment. The Line Cook operates specialized kitchen equipment, attends scheduled meetings and training sessions, and performs other duties and projects as assigned. The position is at the Marcus Whitman Hotel in Walla Walla, Washington.
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.
- Necessary state food handler’s license(s).
- Ability to read and comprehend simple instructions, short correspondence, and memos, and 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 and mastery of specialized equipment, including slicers, Robo-Coup, Hobart mixers, and convection ovens.
- Knife skills and ability to adjust preparations for flavor and accommodate customer needs in a timely manner.
Responsibilities
- Prepare menu items according to recipes, presentation standards, and guest specifications.
- Cook proteins to predetermined temperatures and ensure dish quality and consistency.
- Lead small culinary teams in banquet execution and daily preparation needs.
- 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-kept food preparation areas and kitchen equipment.
- Operate and maintain specialized kitchen equipment, including slicers, Robo-Coup, Hobart mixers, and convection ovens.
- Use strong knife skills and proper 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.
- Complete kitchen opening and closing procedures.
- Attend scheduled meetings and training sessions.
- Perform other related duties and special projects as assigned.
Benefits
- 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 opportunities.
- Committee participation opportunities.
- Task force work opportunities.
- Online learning platform.
- Third-party discounts, including pet insurance, rental cars, movie and concert tickets, and theme parks and attractions.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
