Part-Time Line/Prep Cook

Line/Prep should be able and/or willing to learn how to comfortably work all stations. This role balances leading the line or prep team duties while maintaining a profitable and smooth business through the highs and lows of service. Primary staff will be looked to solve problems, within reason, while also being responsible for Line Cook or Prep Cook duties. This role is expected to not only be able to manage the station they are assigned to but also able to support fellow team members and stations when necessary.

Duties/Responsibilities:
-Assists in training new hires as needed.
-Communicates with leads on BOH Logs.
-Efficiently executes opening and closing duties of the kitchen.
-Prepares food in accordance with established recipes while using standard cooking techniques such as sauteing, roasting, boiling, blanching, braising, frying, grilling, etc.
-Maintains close attention to detail on order specific requests.
-Safely handles food prep/cook equipment such as dishmachine, Vitmamix, food processor, grill, fryer, etc.
Maintains cleanliness, sanitation and organization of kitchen, including but not limited to spot sweeps, restocking of stations and refreshing sani bucket.
-Ensures transition is completed and all items are held at correct temperatures.
-Maintains and ensures high standards of cleanliness for each BOH workstation.
-Proactively collects dishes - restocks plates, bowls, ramekins and all necessary utensils.
-Properly washes, stacks, and stores plates, bowls, silverware, cookware, and storage containers.
-Ensures that all dish-related chemicals are stocked and dispensed at correct levels.
-Ensures that all food debris is cleared from the dish machine, triple sink and floor drains.
-Maintains FIFO (first in, first out) of all products to avoid and/or minimize food waste.
-Ability to maintain a high degree of pace, intensity, and cleanliness for extended periods of time
-Ability to multitask, follow directions from Kitchen Manager, MOD and leads for any other assigned tasks.

Required Skills/Abilities:
-Nights, weekends, and occasional Holiday shift availability.
-Thorough understanding of good hygiene and food safety rules.
-Strong communication skills required to maintain a positive team morale.
-Ability to multitask in a fast-paced environment.
-Ability to maintain a calm and professional attitude in times of peak service.
-Ability to work effectively in a team environment and independently.

Education, Experience, Licenses:
-Valid WA State Food Handlers Permit required.
-2+ years kitchen experience preferred.
-Oyster shucking experience desired

Physical Requirements:
-Prolonged periods of standing/walking.
-Must be able to lift up to 50 lbs.
-Must be able to work on feet for 8+ hours a day.
-Ability to bend, stoop, crouch, stand, reach, and grasp.