Sunrise Systems IncBellevue, 20 mi from Auburn (WA)
Job Title: Line Cook
Job ID: (phone number removed)
Job location: Bellevue, WA
Duration: 6 Months on W2
Note: This is a fulltime job opportunity with 40 hours per week and 100% onsite.
Job description:
Looking for line cook who is a skilled...
CactusKirkland (WA), 24 mi from Auburn (WA)
that their happiness and loyalty is our highest priority. If you’re looking to join a team where you truly matter in a bustling neighborhood restaurant loved by the community, then you need to apply now!
Why Cactus?
Prep Cook positions earn tips and average $21-$27...
CactusKirkland (WA), 24 mi from Auburn (WA)
that their happiness and loyalty is our highest priority. If you’re looking to join a team where you truly matter in a bustling neighborhood restaurant loved by the community, then you need to apply now!
Why Cactus?
Line Cook positions earn tips and average $21-$27...
McLaneFederal Way
McLane Drivers safely deliver and unload product from our distribution centers to our customers, and they earn great pay and benefits. Pay Rate: Drivers make $75k to $115K annually. Valid Class A commercial driver's license (CDL-A). ...
McLaneGraham
McLane Drivers safely deliver and unload product from our distribution centers to our customers, and they earn great pay and benefits. Pay Rate: Drivers make $75k to $115K annually. Valid Class A commercial driver's license (CDL-A). ...
ABC SupplyKent
If you're a licensed CDL Driver looking to advance your career with a nationally established company, look no further. In this role, you will ensure the safety of each delivery from the moment you leave the facility until you have completed each job.
Adhering to assigned delivery schedule and follow...
MosaicAuburn (WA)
include:
• Provide support for tasks such as cooking, cleaning, laundry, budgeting, decision-making, etc.
• Skill acquisition
• Medication administration
• Medical appointments
• Support with overall health and well-being
• Daily documentation via...
Healthcare Services Group, Inc.Tacoma, 10 mi from Auburn (WA)
opportunities to see you succeed!
Position Summary
• Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line...
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Sous Chef | Full-Time | Green River Community College
Auburn | teamwork-ovg.icims.com |
Overview:
The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.
This role will pay an hourly wage of $25.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Expires 7/31/2024
Responsibilities:
• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
• Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Measure, mix and cook ingredients according to recipes
• Use a variety of pots, pans, knives and other equipment to prepare and serve food.
• Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
• Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.
• Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Monitor events, materials and surroundings.
• Guide, direct and motivate kitchen employees.
• Ensure that all food safety standards are followed.
• Communicate with supervisors, peers and subordinates.
• Make decisions and solve problems. Organize, plan and prioritize work.
• Evaluate information against standards.
• Carry out ideas, programs, systems or products.
• Document and record all personnel discipline information. Work with Human resources for personnel discipline issues.
• Other duties as assigned by Executive Chef.
Qualifications:
• High school diploma or equivalent GED.
• Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
• State issued Health Certificate and immunizations are required.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• Must be able to stand for extended periods of time.
• Ability to speak clearly so that listeners may understand.
• Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
• Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
• Must be able to lift, push, pull or carry heavy objects.
• Must have a good sense of taste and smell.
• Must be Serve Safe certified.
• Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
• Ability to work closely with kitchen staff, but also spend time alone cooking.
• Must be able to supervise, coach, and train employees.
• Provide excellent service to customers.
• General knowledge for the health and safety of patrons and staff.
• Ability to express ideas clearly when speaking or in writing.
• Ability to read and understand written information
• Identify problems and review information.
• Must be constantly aware of frequently changing events in cooking processes.
• Ability to repeat the same physical activities.
• Must maintain high level of concentration.
• Must be able to multi-task.
• Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics.
• Knowledge of US Foods Menu Profit Pro a plus.
Vaccination Statement:
We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinate and boosted against COVID-19.
Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.
The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.
This role will pay an hourly wage of $25.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Expires 7/31/2024
Responsibilities:
• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
• Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Measure, mix and cook ingredients according to recipes
• Use a variety of pots, pans, knives and other equipment to prepare and serve food.
• Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
• Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.
• Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Monitor events, materials and surroundings.
• Guide, direct and motivate kitchen employees.
• Ensure that all food safety standards are followed.
• Communicate with supervisors, peers and subordinates.
• Make decisions and solve problems. Organize, plan and prioritize work.
• Evaluate information against standards.
• Carry out ideas, programs, systems or products.
• Document and record all personnel discipline information. Work with Human resources for personnel discipline issues.
• Other duties as assigned by Executive Chef.
Qualifications:
• High school diploma or equivalent GED.
• Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
• State issued Health Certificate and immunizations are required.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• Must be able to stand for extended periods of time.
• Ability to speak clearly so that listeners may understand.
• Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
• Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
• Must be able to lift, push, pull or carry heavy objects.
• Must have a good sense of taste and smell.
• Must be Serve Safe certified.
• Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
• Ability to work closely with kitchen staff, but also spend time alone cooking.
• Must be able to supervise, coach, and train employees.
• Provide excellent service to customers.
• General knowledge for the health and safety of patrons and staff.
• Ability to express ideas clearly when speaking or in writing.
• Ability to read and understand written information
• Identify problems and review information.
• Must be constantly aware of frequently changing events in cooking processes.
• Ability to repeat the same physical activities.
• Must maintain high level of concentration.
• Must be able to multi-task.
• Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics.
• Knowledge of US Foods Menu Profit Pro a plus.
Vaccination Statement:
We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinate and boosted against COVID-19.
Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.