Job Description

Part-Time Catering Cook

Burien, WA

 

We are looking for a dedicated and flexible part-time team member to join our team! This position offers variable hours, including nights and weekends, with schedules provided two weeks in advance when possible.

 

Key Details

Hours: Vary based on business needs, weekends included

Example of potential shifts: 6:00 am – 2:30 pm, 1:00 pm – 9:30 pm, or 2:00 pm – 10:30 pm

Pay: $21.00 - $27.00 per hour (based on skill, experience, and education)

Additional Compensation: Gratuities when available

Benefits: Available if an average of 30+ hours per week is maintained

PTO: Accrued based on hours worked

If you have a strong work ethic, flexible availability, and a passion for excellent service, we’d love to hear from you!

 

As part of our team, you'll have the opportunity to:

Create high-quality, fresh meals that represent a global cuisine. Work in a state-of-the-art kitchen with cutting-edge equipment. Collaborate with a thriving culinary team dedicated to excellence. Grow your skills and advance your career in the industry.

 

What sets us apart:

Supportive work environment that fosters growth and promotes from within. Free on-shift meals to satisfy your culinary cravings. Hassle-free commuting with free parking options at Headquarters  Free life insurance policy to ensure your well-being. Performance increases will be based on goal setting and yearly review within the range of your position. Join us in making a difference in the culinary world. Lavish Roots offers opportunities for aspiring cooks of all experience levels. We are committed to creating a sense of community that supports each other, and we're excited to have you on our team!

 

 

 

Characteristics & Standards of a Catering Cook :

 

Attendance:

Maintains excellent attendance and punctuality. Rarely misses scheduled shifts and provides advance notice for absences.

 

Performance/Leadership:

Demonstrates leadership qualities and assists in all aspects of the kitchen. Takes initiative in suggesting process improvements and efficiency measures. Exhibits the ability to handle additional responsibilities.

 

Performance/Culinary Output:

Prepares a wide range of dishes with moderate complexity. Utilizes advanced knife skills and cooking techniques effectively. Consistently delivers dishes with good taste, texture, and presentation.

 

Performance/Food and Physical Safety:

Exhibits a thorough understanding of food safety protocols and enforces them. Takes responsibility for maintaining a safe and organized kitchen environment. Guides team members in adhering to safety practices.

 

Work Ethic/Teamwork:

Leads by example and fosters a positive work environment. Collaborates effectively with team members, encouraging open communication. Demonstrates a strong work ethic and a commitment to achieving team goals.

 

Cleanliness and Hygiene:

Maintains a high standard of cleanliness and hygiene in all culinary tasks. Ensures proper storage and labeling of items to maintain a hygienic and organized environment. Regularly inspects and cleans kitchen equipment and appliances.

 

**Please note, the above criteria are specific to each cook level and will be used to evaluate the performance and progression of the team members within the organization.

 

 

Summary/Objective

As a Catering Cook, you will play a crucial role in our culinary team, overseeing the preparation and cooking of scheduled meal services at our kitchens and cafés. Additionally, you will work with the Lead for catering events, and traveling to events as needed. Reporting to the Lead and Chef of the commissary or the Chef of the assigned site, you will ensure exemplary culinary output, adherence to safety standards, and effective teamwork.

 

 

Essential Functions (subject to change with proper notice. Some functions may be location specific)

Works directly with Lead and Chef(s) Performs quality control checks on all service and prep items Properly washes, prepares, fabricates all assigned items based on FIFO principles Execute preparation and cooking of scheduled meal service and verify all menu items abide by the stated menu and from the “Chef’s Notes” and “Pick List” to organize the daily tasks  Records and reports daily waste logs and time and temperature sheets Sets up kitchen with garbage cans, sanitation stations, turns on equipment as needed Verifies that all prepped items needed for service are in order Takes part in pre-service menu meeting to address the daily routine Works on station designated to and assists other stations as needed throughout service and or prep Assists with putting orders and deliveries away Maintains par levels based on Chef feedback and service following FIFO. Receive and check in all items for service and take appropriate temperature as needed Ensure that all food items are prepared as per standard according to recipes and directions while maintaining portion control and minimizing waste Ensure hot food is served hot, and cold food is served cold Responsible for cleaning the equipment used including individual stations, food processing equipment, tools, etc.  Follow all HACCP plans and procedures and take corrective action as needed  Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained Executes closing checklist including daily deep cleaning tasks Ensure that a consistent first-class product of the highest quality is achieved and maintained in the production kitchen while still adhering to operational deadlines To project a positive and motivated attitude amongst all Team Members

 

*NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position. 

 

 

Knowledge and Skills

Mid-level culinary skills and experience with high volume production and large batch cooking Basic proficiency of food and catering trends with a focus on quality and sanitation Strong communication, multi-tasking, and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner

 

Education and Work Experience

Culinary school degree preferred but not required At least one-year relative experience in full service, moderate to high volume Restaurant, Club, or Catering establishment There is an opportunity for you to become an official American Culinary Federation (ACF) Apprentice with our company

 

Work Environment

Fast paced kitchen High sense of urgency Moderate to high noise level  Exposure to soap and cleaning solutions Slippery/uneven surfaces may be encountered  Frequently moving from walk-in cooler/freezer to normal kitchen environment Occasional smoke, steam, and heat in a confined space

 

Requirements

Valid King County Food Handler Permit  Ability to understand and communicate basic English (speaking, writing and reading)  Completes any and all courses required by Lavish Roots

 

*NOTE: Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements if applicable at the time of hire and subject to change based on local emergency health regulations.  All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.