Line Cook | Lead Banquet Prep & Kitchen Ops

Columbia Hospitality, Inc.; Eugene (OR); On-site; USD 25,000 - 30,000; Full time

Benefits offered by this job

LTD Bus Pass

Tip pooling eligible

Get Paid Daily

Paid Time off & Holiday Pay

Medical, Dental, Vision

401K

HSA/FSA Plans with employer

Volunteer opportunities

Discounted lodging, dining, spa, golf

Employee assistance program

Job summary

Columbia Hospitality, Inc. seeks a Line Cook for Sweet Waters on the River to craft menu items, execute recipes, and maintain a clean, safe kitchen. You will open and close kitchen procedures, supervise line cooks during service, and ensure timely preparation to meet guest expectations.

This role requires 5+ years of kitchen experience, knife skills, knowledge of sauces, and the ability to train a small team. You must hold a State Food Handler’s License and be available on weekends and holidays.

Qualifications

• 5+ years industry experience.
• Able to cook proteins to pre-determined temperatures.
• Ability to lead a banquet up to 100 with a small team.
• Must have State Food Handler’s License.
• Strong knife skills and flavor adjustment abilities.
• Knowledge of master and minor sauces; proper butchering techniques.

Responsibilities

• Prepares menu items according to recipes, presentation standards, and guest specifications.
• Cooks proteins to pre-determined temperatures and ensures quality and consistency of dishes.
• Leads small culinary teams in banquet execution and daily preparation needs.
• Follows proper food handling and storage practices per local/state regulations.
• Conducts inventory, monitors product levels, and communicates replenishment needs.
• Provides direction to line cooks during service to ensure smooth kitchen operations.

Skills

Knife skills

Banquet leadership

Food safety

Team guidance

Sauces knowledge

Education

State Food Handler’s License

Tools

Slicer

Robo-Coup

Hobart mixers

Convection ovens

Job description

Columbia Hospitality, Inc. seeks a Line Cook for Sweet Waters on the River to craft menu items, execute recipes, and maintain a clean, safe kitchen. You will open and close kitchen procedures, supervise line cooks during service, and ensure timely preparation to meet guest expectations.

This role requires 5+ years of kitchen experience, knife skills, knowledge of sauces, and the ability to train a small team. You must hold a State Food Handler’s License and be available on weekends and holidays.