Line Cook | Cedarbrook Lodge

Columbia-Hospitality; Seattle (WA); On-site; USD 33,000 - 37,000; Full time

Benefits offered by this job

Hourly Pay

Free Parking

Paid Daily

Paid Time Off

Medical Benefits

Dental Benefits

Vision Benefits

Disability Insurance

401K

HSA/FSA

Values Based Culture

Referral Bonus

Lodging Discounts

Dining Discounts

Spa Discounts

Golf Discounts

Retail Discounts

Third Party Perks

Employee Assistance

Columbia Cares

Volunteer Opportunities

Committee Opportunities

Task Force Work

Online Learning

Job summary

Columbia Hospitality is seeking a Line Cook I at Cedarbrook Lodge to craft menu items, guide the team, and maintain clean, safe prep areas.

You will open/close kitchen duties, handle daily prep, and adapt to guest needs while delivering quality dishes in a timely manner.

Qualifications

• 5+ years industry experience
• Able to cook proteins to pre-determined temperatures
• Direct a banquet up to 100 with a small team
• State Food Handler's License
• Read and comprehend simple instructions and memos; communicate clearly
• Knowledge of mother and minor sauces
• Knowledge of proper butchering techniques
• Familiar with slicer, Robo-coup, Hobart, convection ovens
• Strong knife skills; adaptable to customer needs

Responsibilities

• Prepare and cook menu items with attention to quality and consistency
• Lead line cooks and supervise daily prep and service
• Ensure sanitation and proper food handling in all areas
• Open and close kitchen procedures and meet customer timing
• Inventory and maintain mise en place
• Read orders and execute to specification in a timely manner

Skills

Line cook experience

Knife skills

Food safety

Banquet cooking

Education

State Food Handler's License

Tools

Slicer

Robo-coup

Hobart

Convection ovens

Job description

Line Cook I | Cedarbrook Lodge

Create menu magic and make hungry people happy. Showcase your skills by preparing new menu items and daily preparation requirements, providing guidance to line cooks, conducting inventories, and ensuring sanitary and well-maintained food preparation areas, as well as safe food handling. Cook I is responsible for opening and closing kitchen procedures with the ability to accommodate customer needs in a timely manner.

Let's start off with the most important part - what's in it for you:

The Perks

*Eligibility of perks is dependent upon job status

• Hourly Pay Range: $24-27 DOE
• Free Parking
• Get Paid Daily
• Paid Time off & Holiday Pay
• Benefits - Medical, Dental, Vision, Disability, 401K
• HSA/FSA Plans -with employer contribution
• Values Based Culture
• Referral Bonus
• Discounted Lodging, Dining, Spa, Golf, and Retail and Third Party Perks!
• Employee Assistance Program
• "Columbia Cares" Volunteer Opportunities
• Committee Participation Opportunities
• Task Force Work Opportunities
• Online Learning Platform to Help You Grow!

Our Commitment to you:

People never forget how you made them feel. Maya Angelou's famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.

Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.

What you'll do:

The Nitty Gritty

• 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, and accommodate customer's needs in a timely manner