Line Cook II (Seasonal) | Captain Whidbey Inn
$43,680–$47,840 year
On-site · Coupeville, Washington, United States
Job Summary
Seasonal Line Cook II responsible for executing high-quality, locally-inspired dishes in a fine-dining inspired kitchen. Responsibilities include preparing new menu items and daily prep, providing guidance to line cooks, conducting inventories, and maintaining sanitary and well-maintained food preparation areas with safe food handling. Must be able to cook proteins to predetermined temperatures, direct a banquet up to 100 with a small team, and possess knife skills and knowledge of proper butchering techniques. Requires State Food Handler’s License(s) and familiarity with equipment such as slicer, Robo-Coup, Hobart, and convection ovens. The role supports a values-driven team focused on creating exceptional experiences and may involve fast-paced seasonal work. Training and growth opportunities are available, with various perks and benefits outlined in the description.
Required Qualifications
- 5+ years industry experience
- State Food Handler’s License(s)
- Knife skills
- Ability to read and comprehend simple instructions, short correspondence, and memos
- Knowledge of sauces and butchering techniques
- Ability to read and comprehend simple instruction, short correspondence, and memos
- Proficiency with kitchen equipment (mastering slicer, Robo-Coup, Hobart, convection ovens)
- Ability to adjust preparations for flavor and accommodate customer needs in a timely manner
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