What are the responsibilities and job description for the Line Cook position at Columbia Gorge Hotel Hood River, OR?
Position Title: Line Cook Reports To: Executive Chef/
Sous Chef/
Department: Kitchen Date: January 2026
Position Summary:
Responsible for preparing and providing high quality food standards with consistency throughout.
Supervision Received:
Supervision is received from the Executive Chef or Sous Chef.
Essential Functions:
- Responsible for freshness and quality of all items needed within assigned station.
- Maintains good service times.
- Responsible for product rotation and maintains freshness of product on station.
- Responsible for keeping reach-in and walk-in coolers clean and neat at all times
- Prepare food in accordance with working menus, recipe cards and photos.
- Responsible for having station set up in an orderly and timely fashion.
- Coordinate all food orders between stations and food servers.
- Assists with preparation of employee meals.
- Maintains a clean and safe work area.
- Attend all mandatory meetings.
- Complies with all policies and procedures set forth by the Employee Handbook.
Secondary Functions:
- Performs all other duties as assigned.
Qualifications:
- Must have Two years of previous culinary experience.
- Possession of or ability to obtain a Food Handler’s Card.
- Ability to stand and walk entire shift.
- Ability to work with minimum supervision.
- Ability to be a self starter.
- Professional appearance.
- Ability to work as a team member.
- Good communication skills.
- Ability to read and follow both verbal and written instructions.
- Ability to multi-task and work under pressure.
Working Conditions:
This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation.
Walking: 40%
Standing: 45%
Sitting: 0%
Bending: 5%
Lifting: 10% / up to 50 lbs.
100%