Line Cook | Lodge at Columbia Point
$41,600–$43,680 year
On-siteRichland, Washington, United States
Job Summary
Prepare menu items according to recipes and presentation standards while cooking proteins to pre-determined temperatures. Lead small culinary teams in banquet execution and daily preparation, providing direction to line cooks during service. Conduct inventories, monitor product levels, and ensure sanitary food preparation areas and equipment maintenance. Operate specialized kitchen equipment including slicers, Robo-Coup, Hobart mixers, and convection ovens. Accommodate guest needs in a timely manner and adjust preparations for flavor. Perform other related duties and special projects as assigned by management to support departmental goals.
Required Qualifications
- 5+ years industry experience
- Able to cook proteins to pre-determined temperatures
- Ability to cook and direct a banquet up to 100 with a help of a small 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
- accommodate customer's needs in a timely manner
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