Line Cook I: Menu Magic, Banquet Prep & Open/Close Kitchen

Columbia Hospitality, Inc.; Snoqualmie (WA); On-site; USD 30,000 - 43,000; Full time

Benefits offered by this job

Medical/Dental/Vision coverage

Disability coverage

HSA/FSA Plan

Life Insurance

PTO Plan

401K Match

Team Outings

Diversity/Inclusion

Upward Mobility

Lodging Discount

Dining Discount

Spa/Golf/retail discount

Movie Tickets

Online Learning Platform

Job summary

Salish Lodge & Spa is seeking a Cook I to create menu items, open and close kitchen procedures, and guide line cooks in daily prep and sanitation. You will prepare new menu items, monitor quality, and ensure timely service while maintaining safety standards and proper inventory.

We value experience in high-standard hospitality kitchens and proficiency with sauces, proteins, and knife skills. State food handler license required; strong teamwork and adaptability are essential.

Qualifications

• Industry experience is required.
• Able to cook proteins to predetermined temperatures.
• Capable of directing a banquet up to 100 with a small team.
• State Food Handler’s License(s) required.
• Ability to read and comprehend simple instructions and memos.
• Knowledge of mother and minor sauces.
• Knowledge of proper butchering techniques.
• Knife skills and ability to adjust preparations for flavor.

Responsibilities

• Prepare daily menu items and maintain quality and presentation.
• Open and close kitchen procedures.
• Set up, restock, and clean food prep areas.
• Interact with line cooks to monitor quality and presentation.
• Read recipes and follow spec sheets for daily production.
• Conduct inventories and receive products under supervision.

Skills

Industry experience

Protein temperatures

Banquet cooking

Knife skills

Food handler license

Reading comprehension

Sauces knowledge

Butchering techniques

Flavor adjustment

Tools

Slicer

Robo-coup

Hobart

Convection ovens

Job description

Salish Lodge & Spa is seeking a Cook I to create menu items, open and close kitchen procedures, and guide line cooks in daily prep and sanitation. You will prepare new menu items, monitor quality, and ensure timely service while maintaining safety standards and proper inventory.

We value experience in high-standard hospitality kitchens and proficiency with sauces, proteins, and knife skills. State food handler license required; strong teamwork and adaptability are essential.