Culinary Line Cook - Menu Magic, Daily Pay & Benefits

Columbia-Hospitality; Langley (WA); On-site; USD 30,000 - 33,000; Part time

Benefits offered by this job

Hourly Pay Range $22–$24 DOE

Tip pooling eligible

Free golf access to club amenities

Paid time off & holiday pay

Medical, dental, vision insurance

Job summary

Columbia Hospitality is seeking a Part-Time Line Cook I at Useless Bay Golf and Country Club. You will create menu magic, prep items, guide line cooks, and ensure sanitary and well-maintained work areas while opening/closing kitchen procedures to meet guest needs.

The role emphasizes high standards, inventory control, and teamwork. You will lead small culinary teams, follow food safety regs, handle equipment like slicers and Hobart mixers, and adjust preparations for flavor and guest requests.

Qualifications

• 3+ years industry experience and ability to cook to set temperatures.
• Must have State Food Handler’s License(s) and knowledge of food safety.
• Ability to read recipes, follow directions and work with culinary teammates.

Responsibilities

• Prepares menu items according to recipes and guest specifications.
• Leads small culinary teams in banquet execution and daily prep.
• Follows proper food handling and storage practices per regulations.
• Conducts inventory and communicates replenishment needs to Chef team.
• Operates kitchen equipment including slicers, Robo-Coup, Hobart mixers, ovens.

Skills

3+ years industry experience

Ability to read/ follow recipes

Knife skills

Food safety knowledge

Lead line cooks

Education

State Food Handler’s License

Tools

Slicer

Robo-Coup

Hobart mixers

Convection ovens

Job description

Columbia Hospitality is seeking a Part-Time Line Cook I at Useless Bay Golf and Country Club. You will create menu magic, prep items, guide line cooks, and ensure sanitary and well-maintained work areas while opening/closing kitchen procedures to meet guest needs.

The role emphasizes high standards, inventory control, and teamwork. You will lead small culinary teams, follow food safety regs, handle equipment like slicers and Hobart mixers, and adjust preparations for flavor and guest requests.