Seasonal Line Cook | The Lodge at St. Edward Park
$47,840–$56,160 year
On-siteKenmore, Washington, United States
Job Summary
Prepare menu items according to recipes, presentation standards, and guest specifications while cooking proteins to pre-determined temperatures. Lead small culinary teams in banquet execution and daily preparation needs, ensuring quality and consistency of dishes. Conduct inventory, monitor product levels, and communicate replenishment needs to the Chef team. Follow proper food handling and storage practices, maintain sanitary food preparation areas, and operate specialized equipment including slicers, Robo-Coup, Hobart mixers, and convection ovens. Demonstrate mastery of knife skills, butchering techniques, and mother sauces while adjusting preparations for flavor and accommodating guest needs. Provide direction to line cooks during service and attend all scheduled meetings and training sessions.
Required Qualifications
- Previous cooking experience
- 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
- Must possess knife skills
- The ability to adjust preparations for flavor
- The ability to accommodate customer's needs in a timely manner
- 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)
- 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
Desired Qualifications
- 5+ years industry experience
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