Cook 1 at Down To Earth Cuisine LLC

Burien, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Jun, 26

Salary

28.0

Posted On

22 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Meal Preparation, Portioning, Packaging, Attention To Detail, Recipe Following, Inventory Management, Food Safety, Time Management, Communication, Dietary Compliance, Driving, Commercial Kitchen Equipment Operation, Organization, Efficiency, Self Starter

Industry

Food Production

Description

Benefits: Dental insurance Free food & snacks Free uniforms Health insurance Opportunity for advancement Training & development 401(k) matching Position Summary: Join our culinary team in Tukwila as a Cook 1 for our online meal delivery service, where you will be instrumental in preparing high-quality, delicious meals. This role requires meticulous attention to detail in meal preparation, portioning, and packaging, ensuring all dishes align with our strict standards for taste, presentation, and dietary compliance. You will work closely with the Sous Chef, utilizing fresh ingredients and maintaining an impeccably clean and organized workspace. We shop and prep ingredients on Fridays, cook all meals and package them on Saturdays (between 125-160 meals per week) ), and deliver them to our clients on Sundays. We are seeking a detail-oriented and efficient Cook 1 to join our kitchen team located in Tukwila. The Cook 1 is responsible for preparing high-quality meals according to standardized recipes, ensuring ingredients are fresh, and maintaining a clean and organized workspace. This role includes cooking, portioning, and packaging meals for distribution. The Cook collaborates with the Sous Chef to ensure all meals meet company standards for taste, presentation, and dietary compliance. Shopping and ingredient prep is done on Fridays, on Saturdays we cook all of the meals, and we deliver the meals on Sundays. Essential Functions: To perform this job successfully, an individual must be able to satisfactorily perform each of the essential responsibilities listed below. Prepare and cook meals according to standardized recipes, ensuring consistency in taste, quality, and presentation. Ensure all ingredients are fresh when shopping, properly washed and prepped, and is familiar with proper storage of meats, produce, and vegetables. Be able to do inventory and recommend purchasing quantities. Accurately portion and package meals according to company’s standards. Prepare meals that cater to specific dietary needs, including vegetarian, vegan, gluten-free, and low-calorie diets. Assist with maintaining kitchen cleanliness, including washing dishes, cleaning equipment, and ensuring all workspaces are organized and sanitized while adhering to health and safety regulations. Assist in tracking ingredient usage, minimizing waste, and helping with reordering supplies. Work closely with other kitchen staff to ensure smooth and efficient operations; communicate any issues or delays promptly. Ensure the quality of meals prepared consistently meets or exceeds company standards and customer expectations. Effectively manage time to adhere to meal preparation schedules and meet deadlines without compromising quality. Maintain flexibility with scheduling to accommodate business needs. Knowledge of food prep, packing, and delivery. Supporting event and catering operations when needed. Equipment maintenance and kitchen organization. Provide feedback or ideas for improving recipes or introducing new dishes. Able to work weekends, holidays, or evenings as required by the business. Deliver food to client's homes on Sundays Other duties as assigned. Knowledge & Skills: Possesses common sense and a self starter. Responsible, dependable, and organized. Proven experience as a cook or in meal preparation, preferably in a meal prep service. Knowledge of cooking techniques, dietary restrictions, and food safety regulations. Ability to follow recipes accurately and adjust for portion sizes or dietary needs. Be willing to use your personal vehicle to deliver meals to clients in the Greater Seattle Area. Education & Experience: 3 years as a professional cooking in a high volume kitchen. High school diploma or equivalent. Culinary training. Basic understanding of nutrition and dietary requirements is a plus. Driver's license and personal vehicle required. Professional Certifications (Optional but Advantageous): Food Safety and Sanitation Certification (e.g., ServSafe Manager Certification). Physical Requirements: Manual dexterity required to handle knives, kitchen tools, and equipment. Frequently lift and/or move up to 50 pounds, including large pots, pans, and bulk food supplies. Perform repetitive motions such as chopping, stirring, and kneading for extended periods. Ability to visually inspect food for quality and presentation standards. Ability to detect flavors, aromas, and textures to ensure food quality. Ability to drive in traffic. Equipment / Tools Utilized: Commercial kitchen equipment, including ovens, grills, fryers, and mixers. Knives and other culinary tools. Inventory tracking tools, labeling devices, and packaging supplies. drive a personal vehicle NOTE: Down to Earth Cuisine retains the discretion to add to or change the duties of the position at any time. Pay Range: $24-$26 per hour depending on experience Part-time 18-24 hours/week to start with the potential for adjustments based on business needs and performance. Work Days are Friday, Saturday and Sundays at this time Hourly non-exempt Medical, Dental, Vision Insurance (after 60 days of employment if working at least 20 hours a week). Paid Time Off Down to Earth Cuisine is an equal opportunity employer.

Responsibilities

The Cook 1 is responsible for preparing high-quality meals according to standardized recipes, ensuring ingredients are fresh, and maintaining a clean workspace, which includes cooking, portioning, and packaging meals for distribution. This role involves collaborating with the Sous Chef to meet standards for taste, presentation, and dietary compliance, with specific workdays scheduled for prep, cooking, and delivery.