Line Cook

lodgingdynamics; Seattle (WA); On-site; USD 42,000 - 54,000; Full time

Job summary

lodgingdynamics is seeking a Cook to organize, prepare, and cook all food items for banquets and restaurant meals. You will set up stations, manage portions, and ensure consistent quality and presentation.

Responsibilities include maintaining sanitation, operating kitchen equipment, coordinating with the team, and following recipes and food pictures to ensure uniformity. A culinary background and 2+ years of experience are preferred.

Qualifications

• High School Degree or Equivalent; Culinary program preferred.
• Minimum of 2 years experience in food preparation.
• Knowledge of food preparation, sanitation regulations, and safety measures.
• Ability to communicate with guests, management and co-workers.
• Must possess or obtain a valid Food Handler's card.

Responsibilities

• Prepare and cook food according to recipes, standards and checklists.
• Set up stations for banquets and restaurant service.
• Manage portions and keep prep ahead to avoid overproduction.
• Rotate perishables and ensure proper temperatures.
• Monitor food quality, taste, temperature, and presentation.
• Operate ovens, stoves, grills, microwaves and fryers.
• Maintain cleanliness of kitchen and equipment.

Skills

Food preparation

Guest service

Communication

Safety standards

Sanitation

Education

Culinary program degree

High School Diploma

Job description

The Cook is responsible for organizing, preparing, and cooking all food items in assigned stations for banquets and restaurant meals.

What you will be doing

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Set up stations required to service all banquet functions and menu items.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Date all food containers and rotate accordingly, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Check all food for tastes, temperature, and eye appeal.
• Constantly spot check food and quality service during all meal periods to ensure that foods served meet our portion control and quality standards. Perform as expeditor during peak meal periods.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Prepare and submit requisitions to Executive or Sous Chef for staple food items
• Adhere to hotel/kitchen sanitation standards; avoid cross contamination of products and follow proper rotation practices to decrease spoilage.
• Adhere to recipes and food pictures to ensure uniformity and consistency.
• Consult with Executive/Sous Chef on forecasted business volumes.
• Maintain an open line of communication at all times with any and all departments
• Follow counts/food preparation on BEO

Requirements

• High School Degree or Equivalent. Degree from Culinary Program preferred
• Minimum of 2 years experience in food preparation.
• Knowledge of food preparation, menu concepts sanitation regulations, and safety measures
• Ability to communicate satisfactorily with guests, management, and co-workers
• Must possess a thorough knowledge of the hospitality industry and have intermediate kitchen skills.
• Must have or obtain a valid Food Handler's card