Line Cook: Menu Magic & Kitchen Leadership

Columbia Hospitality, Inc.; Eugene (OR); On-site; USD 25,000 - 33,000; Full time

Benefits offered by this job

Eligibility of perks dependent on job

Hourly Pay Range: $18.50 - $24.00 DOE

LTD Bus Pass

Tip Eligible

Paid Time off & Holiday Pay

Medical, Dental, Vision benefits

401K

HSAg/FSAPlan

Employee Assistance Program

Referral Bonus

Discounted Lodging, Dining, Spa, Golf,

Volunteer Opportunities

Professional growth opportunities

Job summary

Columbia Hospitality, Inc. seeks a Cook I at Valley River Inn in Eugene, OR to prepare menu items per recipes and guest needs. You will help lead line cooks during service and ensure sanitary, safe kitchen operations in a busy hotel setting.

The role requires 5+ years in the industry, a State Food Handler’s License, and the ability to follow recipes, read simple instructions, and adapt to guests. Equipment includes slicers, Robo-Coup, Hobart mixers, and convection ovens.

Qualifications

• Minimum 5+ years in the culinary industry.
• Able to cook proteins to predetermined temperatures.
• Holder of a State Food Handler’s License.
• Able to read and follow instruction and communicate effectively.

Responsibilities

• Prepare menu items according to recipes and guest specs.
• Cook proteins to target temperatures ensuring quality and consistency.
• Lead small culinary teams for banquet and daily prep.
• Follow food handling and storage regulations.
• Conduct inventories and communicate replenishment needs to Chef team.
• Maintain sanitary and safe kitchen areas and equipment.

Skills

Five-plus years experience

Knife skills

Food safety knowledge

Ability to follow recipes

Guest accommodation mindset

Education

State Food Handler’s License

Tools

Slicer

Robo-Coup

Hobart mixer

Convection ovens

Job description

Columbia Hospitality, Inc. seeks a Cook I at Valley River Inn in Eugene, OR to prepare menu items per recipes and guest needs. You will help lead line cooks during service and ensure sanitary, safe kitchen operations in a busy hotel setting.

The role requires 5+ years in the industry, a State Food Handler’s License, and the ability to follow recipes, read simple instructions, and adapt to guests. Equipment includes slicers, Robo-Coup, Hobart mixers, and convection ovens.