Line Cook-The Marcus Whitman Hotel

Columbia Hospitality•Walla Walla, WA

About The Position

The Line Cook prepares menu items and daily preparations, provides guidance to line cooks, conducts inventories, and maintains sanitary, safe food-preparation areas. The role includes opening and closing kitchen procedures and accommodating guest needs in a timely manner. The Line Cook prepares dishes to recipes, presentation standards, and guest specifications, cooks proteins to predetermined temperatures, and helps lead small culinary teams during banquet service and daily preparation. The position also involves safe food handling and storage, monitoring inventory, maintaining kitchen equipment, and attending scheduled meetings and training sessions.

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 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 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 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 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 to support smooth kitchen operations.
Perform opening and closing kitchen procedures.
Attend scheduled meetings and training sessions.
Perform other tasks, related duties, and special projects as assigned based on business needs and management direction.

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 and committee participation opportunities.
Online learning platform.
Third-party discounts, including pet insurance, rental cars, movie and concert tickets, and theme parks and attractions.
Daily pay option.
Tip/tip pooling eligibility.