Line Cook I: Menu Craft, Banquets & Kitchen Leadership

Columbia Hospitality; Seattle (WA); On-site; USD 68,770,000 - 77,366,000; Full time

Benefits offered by this job

Free Parking

Get Paid Daily

Paid Time off & Holiday Pay

Benefits - Medical, Dental, Vision, 00

HSA/FSA Plans -with employer contrib

Values Based Culture

Referral Bonus

Discounted Lodging, Dining, Spa, Golf,

Employee Assistance Program

Columbia Cares Volunteer Opportunities

Committee Participation Opportunities

Task Force Work Opportunities

Online Learning Platform to Help You G

Job summary

Columbia Hospitality is seeking a Line Cook I at Cedarbrook Lodge near Seattle. You will prepare menu items, follow recipes, and maintain kitchen standards while guiding line cooks during service.

This role requires a strong work ethic, knife skills, knowledge of sauces and equipment, and the ability to work with a small team to serve banquet events. Perks include daily pay, benefits, and growth opportunities.

Qualifications

• 5+ years industry experience.
• Able to cook proteins to pre-determined temperatures.
• Able to cook and direct a banquet up to 100 with a small team.
• State Food Handler’s License(s) required.
• Read and comprehend simple instructions and communicate with staff.
• Knowledge of sauces and butchering techniques.
• Knowledge of equipment: slicer, Robo-coup, Hobart, convection ovens.
• Knife skills and ability to adjust prep for flavor and customer needs.

Responsibilities

• Prepare menu items and daily prep requirements.
• Provide guidance to line cooks during service.
• Conduct inventories and maintain sanitary prep areas.
• Ensure safe food handling and proper kitchen organization.
• Open and close kitchen procedures and accommodate customer needs quickly.

Skills

5+ years industry experience

Knife skills

Read + comprehend instructions

Quality control

Tools

Slicer

Robo-coup

Hobart

Convection ovens

Job description

Columbia Hospitality is seeking a Line Cook I at Cedarbrook Lodge near Seattle. You will prepare menu items, follow recipes, and maintain kitchen standards while guiding line cooks during service.

This role requires a strong work ethic, knife skills, knowledge of sauces and equipment, and the ability to work with a small team to serve banquet events. Perks include daily pay, benefits, and growth opportunities.