Line Cook - Restaurant/Bar PM

LodgeWorks•Bellevue, WA

About The Position

The Line Cook prepares, seasons, and cooks menu and non-menu orders according to LodgeWorks specifications. The role cleans and sanitizes work areas, including kitchen, food preparation, dishwashing, storage, and service areas, and follows safe food-handling and service practices. The Line Cook works closely with Sales staff to serve guests, meeting rooms, events, catering, restaurants, and bars. The position requires a friendly, service-oriented approach with guests and employees, regular attendance, and the ability to work with a variety of kitchen equipment. The Line Cook maintains food freshness and storage, monitors inventories and portion sizes, follows recipes and quality standards, and completes sanitation, safety, and daily side-work tasks. The role also reports hazards, risks, and maintenance problems to the Manager and performs other duties as requested by management.

Requirements

Possess a food handling certificate.
Be capable of exerting up to 50 pounds of force occasionally.
Be capable of standing for an entire shift or an extended amount of time.
Be capable of reaching overhead, using both hands, leaning over, stooping, and kneeling.
Be a team player with a heart for hospitality and a customer-focused approach.
Be nimble and able to adapt quickly to change.
Be an excellent communicator.
Be comfortable following directions, guidelines, and work objectives.

Responsibilities

Prepare, season, and cook menu and non-menu orders according to LodgeWorks specifications, designated recipes, and quality standards.
Clean and sanitize food preparation, kitchen, dishwashing, storage, service, and other work areas as directed.
Approach guests and employees in a friendly, service-oriented manner and maintain regular attendance.
Inspect and clean food preparation equipment, work surfaces, and serving areas to ensure safe food-handling practices.
Ensure food freshness and proper storage; maintain sanitation requirements for temperature, storage, product rotation, and product handling.
Set up, clear, and break down the workstation.
Use kitchen equipment safely and follow equipment-operation procedures to avoid injury or damage.
Identify food- and equipment-related hazards and assess risks; report hazards, risks, and maintenance problems to the Manager.
Control waste and use appropriate portion sizes to maintain food costs.
Monitor food inventories and maintain appropriate inventory levels.
Follow safe work practices, wear protective safety equipment, and follow MSDS and OSHA standards.
Clean working and storage areas, tools, equipment, and floors as needed.
Complete daily side work with enthusiasm and motivation.
Work closely with Sales staff to serve guests, meeting rooms, events, catering, restaurants, and bars.
Perform other tasks and duties as requested by management.