Line Cook

ASCEND STEAKHOUSE & SUSHI•Bellevue, WA

13d•$22 - $28

About The Position

The Line Cook prepares food orders for guests in an upscale steakhouse specializing in Prime Steaks and Global Seafood. The role is full-time and based in the Bellevue area. The restaurant is open seven days a week and serves lunch and dinner. Candidates should be friendly, hardworking, flexible, team-oriented, able to communicate in English, and interested in learning and growing in their culinary career. Compensation is $22 to $28 per hour based on experience, plus a percentage of service charge.

Requirements

Reliable transportation to and from work.
Knowledge of and ability to consistently prepare recipes and sub-recipes as instructed by the executive chef and/or general manager.
Ability to communicate effectively and professionally in English, both verbally and in writing.
Ability to expedite tickets accurately and timely, and read and understand kitchen monitors or printed tickets behind the cooks’ line.
Must have knives and other small hand tools as part of the uniform.
Knowledge of proper cooling and storing practices under health department rules and regulations.
Knowledge of proper techniques for making stock and sauces, sautéing, grilling, poaching, and plating.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to follow directions in a fast-paced environment, manage time effectively, and work well in a team environment.
Excellent customer relations, sales, and communication skills.
Must maintain a valid Washington State Health Card and any other government-required cards throughout employment.
Desire to learn and grow, and passion for progress in a culinary career.
Friendly, hardworking, flexible, and team-oriented disposition.

Responsibilities

Performs culinary duties and responsibilities to contribute to the overall success of the operation.
Prepares food orders for guests using prescribed recipes and standards.
Prepares recipes and sub-recipes as instructed by the executive chef and/or general manager.
Expedites tickets accurately and promptly, and reads and understands kitchen monitors or printed tickets behind the cooks’ line.
Follows proper food cooling and storage practices in accordance with health department rules and regulations.
Uses proper techniques for making stock and sauces, sautéing, grilling, poaching, and plating.
Follows directions in a fast-paced environment, manages time effectively, and works well in a team environment.