Line Cook ("Cocinero/a de Linea")

Seattle, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Type:

Salary

Rate:

Range $45,156.79 - $50,630.06

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Meals

Uniform allowance

Training and development programs

Employee Discounts

Job Description

Azul Hospitality is a distinguished company operating within the dynamic hospitality industry, known for its commitment to providing exceptional service and a memorable dining experience across its establishments. The company prides itself on fostering an environment that embraces culinary excellence, operational efficiency, and staff development. Azul Hospitality's restaurants and food outlets are widely recognized for their high standards, innovative menu offerings, and dedication to guest satisfaction.

This position plays a critical role in the overall operations of the food and beverage services within Azul Hospitality’s outlets. The successful candidate will be entrusted with managing all aspects of food production, wo... Show More

Job Requirements

High school diploma or equivalent
One to three years of culinary experience
State required food handlers certification card if applicable
Must be able to stand and exert well-paced mobility for up to eight hours
Must be able to lift up to 75 lbs occasionally
Must be able to push and pull carts and equipment weighing up to 250 lbs occasionally
Must practice sanitation and safety daily
Ability to communicate effectively with guests, supervisors and subordinates
Must maintain a neat, clean and well-groomed appearance per company standards

Job Qualifications

High school diploma or equivalent
One to three years of culinary experience
State required food handlers certification card if applicable
Good verbal and written communication skills
Ability to supervise line staff and accomplish goals on a timely basis
Ability to effectively deal with internal and external customers with patience, tact, and diplomacy
Knowledge of menu development, marketing, cost and wage control
Thorough knowledge of food products, standard recipes and proper preparation
Ability to conduct meetings and menu briefings and maintain communication lines between line staff and Restaurant Manager
Artistic ability to create theme menus and ideas for decorations

Job Duties

Read menu to estimate food requirements and help Executive Chef order food from supplier or procure it from storage
Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles
Prepare food items for customers using a quality predetermined method in a timely and consistent manner
Measure and mix ingredients according to recipes, using variety of kitchen utensils and equipment to prepare foods
Set up station with predetermined mise en place required to service all functions
Practice sanitation and safety daily to ensure total guest satisfaction
Consult with Executive Chef daily as well as with other departments that are directly related to all functions
Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
Perform all other duties assigned by Managers and Supervisors

Job Location

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