SeasonalJobs.dol.gov

Job Description

Full Time:

Yes

Number of Workers Requested:

4

Job Duties:

Assists the Chef in production and fabrication of food products for kitchen preparation, banquet cooking, & dining room. Work under close supervision of senior cooks, sous chefs and executive chef. Will work prep, salad station, appetizer station or oven station. Prepare raw ingredients and assemble cold foods, dressings, sauces. Prepare and assemble ingredients for menu items to company standards. Use knives and various kitchen equipment, Read and recreate recipes, ensuring that food portions and food presentation meets company standards. Minimize food waste and spoilage through cross utilization, proper storage, temperature control, labeling, dating and creative usage of all products to ensure that all food is used by having a mindset of nothing goes to waste. Create workstations with all needed ingredients and cooking equipment to ensure all orders can be met in a timely manner. Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat). Maintain a sanitized and orderly environment in the kitchen by sweeping, mopping, sanitizing workstations, taking out trash, pressure washing equipment and changing sanitation buckets every two hours. Ensure all food and other items are stored properly. Responsible for the quality of ingredients on your station, bringing up any items that are in question to shift leads and sous chefs. Ensure supplies are monitored by doing prep lists with shift leads and reorder stock as needed. Ensure that cooking utensils are clean before each use and that gloves and other preventative measures are used to prevent food borne illness, cross contamination especially when it comes to ready to eat foods. Assist other cooks and stations to ensure that food orders are completed in a timely manner. Efficiently resolve problems with customers’ orders. Ensure that all food, health and safety regulations are followed. Please Note: Under the anticipated days and hours of work per week, we provided an example of a work schedule. Our business is open 7 days a week so the days and hours worked will vary.

Job Classification:

35-2014.00 - Cooks, Restaurant

Job Requirements

Experience Required:

No

Special Requirements:

Must have an Active Food handlers certification or the ability to get it. Must be willing to work a variety of day/night/weekend and holiday shifts. Requires strong organizational skills. Must be able to work under supervision, take constructive criticism and work independently on occasion. Must be able to be on your feet for long periods of time and be able to lift at least 50 pounds. Must be At least 16 years of age.

Number of Hours Per Week:

40

Work Schedule (Start/End time):

8:30 A.M. - 5:00 P.M.

Employer Information

Company Name:

Benchmark Bend, LLC

Location:

Bend, OR 97703

Worksite

Address:

3075 N Business 97, Bend, OR 97703

Job Order Details

ETA Case Number:

H-400-26003-532047

Multiple Worksites:

No

Date Posted:

3/26/2026

Piece Rate Offer

$0.00

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