Senior Line Cook – High-Volume, Menu & Recipe Dev

Providence Swedish Medical Center; Issaquah (WA); On-site; USD 41,000 - 56,000; Full time

Job summary

Providence Swedish Issaquah is seeking a skilled line cook to prepare food using a range of techniques and follow standardized recipes and plating guidelines. You will work to meet production schedules while maintaining strict health, safety, and sanitation standards.

Join a culture-focused team; contribute to recipe and menu development and showcase culinary skills while ensuring efficient use of ingredients and proper storage. Competitive benefits and opportunities for growth are provided.

Qualifications

• Associate's Culinary degree, or equivalent from a college or technical school or formalized apprenticeship --or--
• 1 year of professional line cook experience in a full service establishment may be substituted for degree or formalized apprenticeship
• 1 year of professional line cook experience in a full service establishment from fresh ingredients using standardized recipes
• 6 months of high-volume line cooking experience
• National Food Handler Card - State County City Authority upon hire

Responsibilities

• Prepare food using basic and advanced cooking techniques, recipes, and plating guidelines.
• Meet production schedules in accordance with health, safety, and sanitary procedures.
• Process food items and ensure proper utilization and storage of food and supplies.
• Maintain orderliness and cleanliness of equipment, supplies, and work areas.
• Participate in recipe and menu development and showcase culinary skills.

Skills

Line cook experience

High-volume cooking

Food handler card

Education

Associate's Culinary degree or equivalent

Job description

Providence Swedish Issaquah is seeking a skilled line cook to prepare food using a range of techniques and follow standardized recipes and plating guidelines. You will work to meet production schedules while maintaining strict health, safety, and sanitation standards.

Join a culture-focused team; contribute to recipe and menu development and showcase culinary skills while ensuring efficient use of ingredients and proper storage. Competitive benefits and opportunities for growth are provided.