Line Cook

United States·Bellevuemid

Line CookFood Service

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Quick Summary

Key Responsibilities

$27 per hour Company-sponsored health insurance plans, including 100% company-paid HDHP,

Requirements Summary

This position requires standing for up to 6 hours at a time and moving equipment up to 50 lbs. This job advertisement is not designed to cover or contain a comprehensive listing of activities,

Technical Tools

Line CookFood Service

About the Role

~1 min read

Responsibilities

~1 min read

→Work on the line in one of the concept kitchens, preparing meals for 500-1000 guests daily.
→Hold full ownership of labeling and organization pans and delis, and discarding out of date product from common storage areas
→Execute strict quality control and assurance, act as Sanitation and Safety and Safety Champion in the BLV kitchen.
→Own daily pack out temperatures (Temp items at final cooking temp for proteins, temp all items before getting packed out, re-therm hot items if necessary, give daily sheet to Managing Chef on day to day basis)
→Assist with daily deep-clean items, comply with and enforce sanitary regulations and safety standards
→Assist the Executive Chef in facilitating discussions and answering questions about production, packout, and clean-up
→Assist the Executive Chef with the development and augmentation of systems in place

1-2 years of relative experience in full service, moderate to high volume Restaurant, Club or Catering establishment.
Culinary degree or similar preferable
Lead by example in all aspects of the business (production/attitude/cleaning/punctuality)
Lead by example in regards to safety and sanitation standards set by the local Health Department
Ability to work efficiently in order to maximize team output
Ability to maintain a calm and collected demeanor
Ability to do repetitive motions daily in regards to prepping vegetables, cooking proteins, deep cleaning
Ability to understand and communicate in basic English