Line Cook

OVERVIEW AND DUTIES:

Columbia Industries is a dynamic social-entrepreneurial organization whose mission is to support and empower individuals with disabilities and other challenges to help them achieve personal success and community engagement. We champion the development of essential vocational and life skills, meaningful social involvement, and access to critical resources.

We do this through providing employment services, specialized job training, career opportunities and centers for social enrichment and community resources. Also essential to our mission is the operation of successful commercial enterprises.

In support of our mission, Columbia Industries is seeking qualified applicants to fill a Line Cook position in our Opportunity Kitchen Program Department. Come be a part of the good work we do right here in our local community!

The line cook will be required to prepare, produce, and execute foods ordered by customers in a safe, professional manner.

DUTIES:

Training: Each line cook will be trained and required to know and set up their stations and keep them stocked with necessary items on prepared prep sheets. A line cook will need intermediate/basic knife skills of chopping, slicing, dicing vegetables, starch cookery IE-pastas, rice, potatoes. Basic butchery skills will be expected as well as sauté experience, protein cookery and preparing basic to intermediate stocks/soups. All of these skills are needed to professionally prepare and cook menu items provided by Opportunity Kitchen management, in cooperation with the rest of the kitchen team. Each station will have individual duties which pertain to their job and responsibilities but will also need to be on the same page while working side by side. Will also be working together in unison to achieve a specific goal. Individual duties will be directed by management and team leaders to cooks to make each specific station successful.

Other necessary responsibilities of a line cook will be as follows. Report and follow instructions from the Executive Chef and Sous Chef. Clean station thoroughly and take care of leftover food, always labeling, dating, and cooling to the requirements stated by the Federal Health Department. Stock inventory appropriately and in timely fashion. Ensure high quality, nutritious food gets to the customer in unison with the other stations in a timely manner. Maintain a positive and professional approach with co-workers and customers.

WORK SCHEDULE:

Monday – Friday 8:00 a.m. to 4:30 p.m., hours vary as needed.

RESTAURANT TYPE:

• Casual dining restaurant
• Fast casual restaurant
• Quick service & fast-food restaurant

SHIFT:

• Day shift

WEEKLY DAY RANGE:

• Monday to Friday

QUALIFICATIONS:

High School Diploma/GED. A positive and enthusiastic attitude towards culinary development and execution. Previous cooking experience and/or graduation from a culinary program from entry level to intermediate. Excellent understanding of various cooking methods, terms, ingredients, equipment, and procedures. Accuracy and speed in executing assigned tasks and the ability to make quick decisions in a busy environment. Physical capacity in abilities such as lifting heavy weight, organization of large inventories, and exposure to extreme temperatures.

EXPERIENCE:

• Restaurant experience: 1 year (Preferred)

APPLICATION PROCESS:

Submit cover letter, resume, and application to: Chief Administrative Officer at hr@columbiaindustries.com. Or apply on our website: www.columbiaindustries.com. AA/EEO Employer. Job #1585.

CLOSING DATE:

Open until filled

CONTACT PERSON:

Chief Administrative Officer

BENEFITS:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance