Culinary Specialist

6 days ago

Bonney Lake, United States J.F. Shea Family of Companies Full time
Job Title: Cook 3

Job Summary:

The Cook 3 is a key member of the Food & Beverage Team, responsible for food preparation, cooking, and serving. This role reports to the Kitchen Manager or Executive Chef and requires a high level of customer service, teamwork, and attention to detail.

Key Responsibilities:
  • Work and master all kitchen stations
  • Ensure superior standards of service meet the requirements of guests and employees
  • Proactive in exceeding guest expectations and resolving challenges
  • Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment
  • Familiar with food preparation, cooking, and serving techniques
  • Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods
  • Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders
Personal Attributes:
  • Highly customer-oriented and responsive with a high need for closure
  • Able to work under pressure and balance multiple priorities and assignments
  • Strong team-building skills, including the ability to lead, cooperate, and motivate
  • Must be a role model and able to live our BlueStar core values: Honesty and Integrity, Respect for the Individual, Teamwork, and Competitive Spirit
Minimum Requirements:
  • High School diploma preferred, or the equivalent combination of education and professional experience
  • Minimum of three years' cooking experience in commercial kitchen
  • Current Food Handlers card
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
  • Ability to speak effectively before groups of customers or team members
Work Environment:

This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions.

Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives. The employee is frequently exposed to heat, steam, fire, and noise.

Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including groups of people, table set ups, and decorations.

Physical Demands:

The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand, and walk for the duration of a work shift, bend, kneel, or stoop, use hands to fingers, handle or feel, and reach with hands and arms.

Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds.

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