Lead Line Cook | Bell Harbor Int'l Conference Center

The Perks

• Eligibility of perks dependent on job status
• Hourly Pay Range: $29-32 DOE
• Commuter/Parking Allowance
• Tip/Tip Pooling Eligible
• Get Paid Daily (Make any day payday)
• Paid Time Off & Holiday Pay (Because Balance Matters)
• Benefits - Medical, Dental, Vision, Disability, 401K
• HSA/FSA Plans - with employer contribution
• Values Based Culture (#OMGLIFE)
• Culture Add (Creating Space for Fresh Perspectives)
• Referral Bonus (Get Paid to Recruit)
• Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
• Employee Assistance Program (“Columbia Cares” Volunteer Opportunities)
• Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
• Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
• Online Learning Platform to Help You Grow!
• Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)

What Success Looks Like

• Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
• Prepares new menu items under direction of supervisor
• Ensures attractive, consistent presentations of food items, both buffet and plated
• Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared
• Handles all needs and accommodates customer requests in a timely manner
• Sets up, re-stocks, maintains, and cleans food preparation areas
• Reads and interprets recipes
• Conducts product inventories, ordering and receiving of product
• Responsible for team maintenance of grooming standards
• Responsible for team adherence to standards for sanitation and safe food handling
• Responsible for all opening and closing kitchen procedures

What You Bring

• 5+ years in industry, at least two years as a lead
• Able to cook proteins to pre-determined temperatures
• Able to cook and direct a banquet up to 100 with a help of a small team
• Necessary State Food Handler’s License(s)
• Able to read and comprehend simple instruction, short correspondence, and memos
• Able to effectively present information in one on one and small group situations to other employees of the organization
• Working knowledge of all mother and minor sauces
• Working knowledge of proper butchering techniques
• Knowledge of specialized equipment: Mastering of slicer, Robo-coup, Hobart, convection ovens
• Must possess knife skills, the ability to adjust preparations for flavor, and accommodate customer’s needs in a timely manner