Full-Time Line Cook

Columbia Hospitality•Langley, WA

9h•$22 - $24•Onsite

About The Position

This full-time Line Cook position at Useless Bay Golf and Country Club involves preparing menu items, ensuring quality and consistency, leading small culinary teams, and maintaining sanitary food preparation areas. The role requires adherence to food safety regulations, inventory management, and operation of specialized kitchen equipment. The Cook I is responsible for opening and closing kitchen procedures and accommodating customer needs efficiently.

Requirements

3+ years industry experience
Ability to work primarily morning shifts. Flexibility to work dinner service also desired
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.
Other tasks as assigned based on business needs and levels.
Performs other related duties and special projects as assigned by management to support departmental and organizational goals.