Line Cook (2 F/T, 1 Seasonal)

CLOSING DATE: April 10, 2026
SALARY: $17.87 - $22.34 per hour
REPORTS TO: Head Cook
LOCATION: Electric City, WA

Summary: 
The Line Cook supports kitchen operations at Coyote Ridge Golf Course by assisting with food preparation, cooking, sanitation, and overall kitchen organization. This position plays an essential role in maintaining food quality, cleanliness, and efficient service during regular operations and special events. Working under the direction of the Head Cook, this role ensures compliance with food safety standards and contributes to a smooth and productive culinary environment.

Essential Functions:
•    Prepare ingredients according to established recipes and portion standards
•    Cook menu items under the direction of the Head Cook
•    Maintain proper food storage, labeling, and rotation procedures
•    Wash dishes, utensils, cookware, and kitchen equipment
•    Maintain cleanliness and sanitation of kitchen surfaces and work areas
•    Assist with receiving and organizing food deliveries
•    Follow all food safety and sanitation regulations
•    Support banquet and tournament food service as assigned
•    Dispose of waste and maintain organized storage areas
•    Assist other kitchen staff to ensure timely food production
 

Minimum Qualifications:
•    High school diploma or equivalent
•    Must be at least 18 years of age
•    At least one (1) year of experience as a cook at a fast-paced kitchen
•    Experience with food preparation and storage 
•    Experience with kitchen supplies and equipment
•    Knowledge of food preparation techniques including cutting and slicing meats, vegetables, and other food items 
•    Basic knowledge of kitchen etiquette and functions
•    Strong reliability and consistent work habits with the ability to handle multiple tasks simultaneously
•    Ability to follow written and verbal instructions
•    Ability to possess and maintain a current Washington State Food Handler’s Card within 30 days of employment and have it available for inspection while working
•    Ability to obtain and maintain a ServSafe Basic certification within six (6) months of employment
•    Ability to work flexible hours including evenings, weekends, and holidays
•    Ability to understand, speak, communicate, and read the English language 

Preferred Qualifications: 
•    Experience supporting banquet s/events, tournaments, and high-volume service periods

Physical Demands:
•    Ability to frequently walk and/or stand for prolonged periods
•    Ability to bend, squat, stoop, reach, and lift as required
•    Ability to lift, carry, or move items up to 50 pounds
•    Frequent manual and finger dexterity for food preparation and dishwashing tasks
•    Exposure to hot surfaces, steam, and kitchen equipment

Work Environment:
•    Restaurant, bar, and kitchen-adjacent environment within a public golf course facility
•    Commercial kitchen environment
•    Exposure to heat, steam, wet/slippery surfaces, cleaning chemicals, and kitchen equipment noise
•    Fast-paced hospitality setting during peak service hours
•    Exposure to noise from kitchen operations

Salary : $18