Cook - Riva Italian Restaurant

Columbia Hospitality•Richland, WA

About The Position

The Line Cook prepares menu items according to recipes, presentation standards, and guest specifications, ensuring food quality and consistency. The role includes cooking proteins to predetermined temperatures, adjusting preparations for flavor and presentation, and accommodating guest needs in a timely manner. The Line Cook leads small culinary teams during banquet execution and daily preparation, provides guidance to line cooks during service, and is responsible for opening and closing kitchen procedures. The position also involves inventory monitoring, safe food handling and storage, and maintaining sanitary food preparation areas and kitchen equipment. The role operates and maintains specialized kitchen equipment and includes attending scheduled meetings and training sessions, along with other duties assigned to support departmental and organizational goals.

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.
Ability to effectively present information 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 the 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 the quality and consistency of dishes.
Lead small culinary teams in banquet execution and daily preparation needs.
Follow 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 food preparation areas and kitchen equipment.
Operate and maintain slicers, Robo-Coup, Hobart mixers, and convection ovens.
Use proper 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.
Attend scheduled meetings and training sessions.
Perform other assigned tasks, related duties, and special projects based on business needs and management direction.
Perform opening and closing kitchen procedures.

Benefits

Hourly pay range of $19–$21 per hour.
Tip and tip-pooling eligibility.
Daily pay option.
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 (Columbia Cares).
Volunteer opportunities.
Committee participation opportunities, including philanthropic and diversity/equity/inclusion activities.
Task force work opportunities.
Online learning platform.
Third-party perks, including discounts on pet insurance, rental cars, movie and concert tickets, and theme parks and attractions.
Values-based culture and opportunities for growth.