PT Line Cook | Sweet Waters on the River

Columbia Hospitality•Eugene, OR

6d•$19 - $22•Onsite

About The Position

The Line Cook prepares menu items according to recipes, presentation standards, and guest specifications, and handles daily preparation requirements. The role cooks proteins to predetermined temperatures, adjusts preparation for flavor and presentation, and accommodates guest needs in a timely manner. The Cook I also provides direction to line cooks, leads small culinary teams during banquet execution, conducts inventory, monitors product levels, and communicates replenishment needs to the Chef team. The position is responsible for proper food handling and storage in accordance with local and state regulations, as well as maintaining sanitary and well-kept preparation areas and kitchen equipment. It operates and maintains specialized equipment, demonstrates knife skills and butchering techniques, and performs opening and closing kitchen procedures. The Line Cook attends scheduled meetings and training sessions and may perform other duties or projects assigned by management based on business needs. The position is based at Sweet Waters on the River at Valley River Inn, a riverfront hotel in Eugene, Oregon.

Requirements

5+ years of industry experience.
Ability to cook proteins to predetermined temperatures.
Ability to cook and direct a banquet for up to 100 with the help of a small team.
Necessary state Food Handler’s License.
Ability to read and comprehend simple instructions, short correspondence, and memos, and effectively present information in one-on-one and small-group situations to other employees.
Working knowledge of all 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.
Availability to work weekends and holidays.

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, including the ability to cook and direct a banquet for up to 100 with a small team.
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.
Demonstrate 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 related duties and special projects as assigned by management to support departmental and organizational goals.

Benefits

Hourly pay range of $18.50–$22.00, depending on experience.
LTD bus pass.
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.
Volunteer opportunities through Columbia Cares.
Committee participation opportunities, including philanthropic and Diversity, Equity, and Inclusion committees.
Task force work opportunities.
Online learning platform.
Third-party perks, including discounts on pet insurance, rental cars, movie and concert tickets, theme parks, and attractions.