Line Chef: High-Volume Kitchen with Mission Impact

Bridgeway Community Health; Salem (OR); On-site; USD 33,000 - 39,000; Full time

Benefits offered by this job

Paid Holidays

Medical Insurance

Vision Insurance

Dental Insurance

401(k) Match

Fitness Subsidy

Life Insurance

PTO

HSA/FSA

Growth Opportunities

Job summary

Bridgeway Community Health is seeking a Line Chef to join a growing culinary team in Salem. The role involves preparing and cooking menu items for volume dining under the Executive Chef's leadership.

Responsibilities include coordinating breakfast, lunch, and dinner entrees; maintaining supplies; and communicating needs based on planned menus while upholding nutritional guidelines and Bridgeway standards.

Qualifications

• Requires three (3) years of culinary experience, preferably in a high-volume operation.
• Experience preparing menus with adhering to nutritional guidelines.
• Experience preparing and working on a food truck.
• Must possess current food-handlers permit.
• Must be able to pass a Criminal background check.
• Must have valid Oregon driver’s license with a clean driving record for last 3 years.
• Must be available to work weekends and some Holidays as requested by Supervisor.

Responsibilities

• Coordinates and prepares breakfast, lunch, and/or dinner entrees.
• Maintains adequate food products and supplies needed for daily menu preparation.
• Identifies and communicates food product and supply needs based on planned menus.
• Inspects delivered food products and supplies to ensure quality and adherence to Bridgeway standards.
• Provides exceptional customer service to clients.
• Maintains an organized and clean work environment.

Skills

Culinary Experience

High-Volume Ops

Menu Planning

Food Safety

Food Truck

Education

Food Handler Permit

Job description

Bridgeway Community Health is seeking a Line Chef to join a growing culinary team in Salem. The role involves preparing and cooking menu items for volume dining under the Executive Chef's leadership.

Responsibilities include coordinating breakfast, lunch, and dinner entrees; maintaining supplies; and communicating needs based on planned menus while upholding nutritional guidelines and Bridgeway standards.