Line Cook at Sunshine Enterprise USA LLC

Seattle, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jul, 26

Salary

22.0

Posted On

25 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Handling, Sanitation, Inventory Management, Recipe Development, Food Preparation, Quality Control, Menu Education, Kitchen Organization, Team Collaboration, Training, Stocking, Food Running

Industry

Description

Description Join our growing team at Mr. West and be a part of our café bars, where everyone comes together over delicious coffee, food, wine, and cocktails. Apply now to be our next Line Cook in Seattle, located at 2685 NE Village Lane! Or drop off your resume at our café bar between 2PM and 4PM daily. Offering: Hiring for a full time position Starting at $19- $22 / hour + tips! Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program Vacation Time, starting at up to 2 weeks accrued / year for years 1-5! 401(k) Employee Discounts Opportunities for Advancement and Education within the Company Strive for quality in every decision, every day through: Assisting in the management of cleanliness and organization in the kitchen by always practicing safe and sanitary food handling Assisting Sous Chef and Kitchen Operations with ordering and inventory, recipe development, and daily prep lists Ensuring standards are being met for quality control and menu education for FoH and BoH teams Ensuring preparation and execution of hot kitchen items in compliance with standardized recipes and portion volume Compliance with cooking methods, plate presentation, and quality standards in accordance with recipes Maintaining excellent quality standards and procedures on coffee, bar, and food program Actively assisting fellow team members in meeting the needs of the business Support of training for kitchen team members Following company policies, state, and food safety and sanitation standards Assist with any other duties, included, but not limited to, kitchen prep-work, food running, and stocking stations Qualifications: 4 or more years of experience working in high-volume and full service kitchen 1 year or more experience as a Lead, Supervisor, or Trainer preferred Knowledge in proper food and drink handling & storage Valid Food Handler and MAST Certification required Ability to succeed in a team environment and independently Available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays Environment Work is performed primarily in a fast-paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently: Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e., sweet and bitter flavors. Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department by phone (208) 412-8040 or in person at 9 SE 3rd Ave, Portland OR 97214. Mr. WEST is an Equal Opportunity Employer committed to hiring a diverse workforce and sustaining an inclusive culture. Mr. WEST does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Responsibilities

The Line Cook is responsible for preparing hot kitchen items in compliance with standardized recipes and maintaining high standards of food safety and kitchen organization. They also assist the Sous Chef with inventory management, recipe development, and training team members.