Line Cook: Grow Your Culinary Skills in a World‑Class Kitchen

BENCHMARK; Bend (OR); On-site; USD 42,000 - 64,000; Full time

Job summary

Pyramid Global Hospitality in Bend, Oregon is seeking a Cook to join our Culinary team. You will assist the Chef in production and fabrication of food for kitchen prep, cafeteria, banquet, dining room, and fine dining.

The successful candidate has professional kitchen experience and a passion for the culinary arts. The ideal team member will work closely with a world-class culinary team to create menus reflecting seasonal availability and high quality, while maintaining food safety and

Qualifications

• Active Food handler’s certification or the ability to get it.
• Willing to work a variety of day/night and weekend shifts.
• Strong organizational skills.
• Ability to work independently.
• Able to stand for long periods.
• Able to lift at least 50 pounds.
• At least 21 years of age.
• Desire to exceed expectations.
• Energetic personality.

Responsibilities

• Develop knowledge in cooking procedures and methods (grill, sauté and fry).
• Experience using knives and various kitchen equipment.
• Reach and recreate recipes.
• Be consistent on all food preparation.
• Minimize food waste through cross utilization.
• Work with a world class culinary team.
• Create workstations with all needed ingredients and cooking equipment.
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat).
• Keep a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Be responsible for the quality of ingredients.

Job description

Pyramid Global Hospitality in Bend, Oregon is seeking a Cook to join our Culinary team. You will assist the Chef in production and fabrication of food for kitchen prep, cafeteria, banquet, dining room, and fine dining.

The successful candidate has professional kitchen experience and a passion for the culinary arts. The ideal team member will work closely with a world-class culinary team to create menus reflecting seasonal availability and high quality, while maintaining food safety and