Top 2 Part time chef/cook Jobs in Warrenton, Or

Sous Chef / Line Cook
Peninsula Golf Course —Long Beach, WA
- $18 - $22 an hour
- 8 hour shift
- No background check
- Cooking
- Mid-level
- Health insurance
- Opportunities for advancement
Quick Apply
Part Time Chef/Cook
Logger Restaurant —Astoria, OR
- From $18.50 an hour
- Part-time
- Cooking
- In-person
- Entry level
- Paid time off
Quick Apply

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Sous Chef / Line Cook

Peninsula Golf Course
Long Beach, WA

Quick Apply

Job Details

Part-time
$18 - $22 an hour

Benefits

Health insurance
Opportunities for advancement
Flexible schedule
Referral program
Food provided
Paid sick time

Qualifications

Grilling
Food handling
Line cook experience
MAST Permit
Food hygiene
Cooking
Food safety sanitizing procedures
Plating
Catering chef experience
Food Handler Certification

Full Job Description

Sous Chef / Lead Line Cook – The Cove at Peninsula Golf Course

Long Beach, WA | $$ Hourly + Tips + Free Meals + Golf | Full-time or Part-time

About the Role

We’re looking for an experienced Line Cook or Sous Chef who’s ready to take ownership, lead by example, and help deliver consistently great food in a fast-paced, scratch-made kitchen.

At The Cove, we’re not fine dining — but we take pride in doing things right. We serve high-volume comfort food with a Northwest twist, and we run our kitchen with systems, calm energy, and respect.

If you're someone who can prep, plate, and coach others — and you're tired of chaotic or ego-driven kitchens — this might be your next home.

Responsibilities

Kitchen Execution:

Prepare and cook all menu items with accuracy, consistency, and pride
Manage all stations (grill, sauté, fry, oven, cold, etc.) and support the line as needed
Lead setup and breakdown of stations with clean-up and labeling protocols
Follow recipes, portion specs, plating guides, and prep-to-par systems
Assist with seasonal specials and contribute creative input when invited

Leadership & Systems Support (Sous-Level Duties):

Guide and coach newer cooks — without drama or ego
Monitor prep levels, minimize waste, and uphold inventory systems (MarginEdge, Toast)
Step into BOH lead role when Chef/KM is off
Participate in ordering, waste logs, inventory counts, and shift planning, as requested
Model calm, clean, and efficient service during the rush

What We’re Looking For

2–4 years of experience as a Line Cook or Kitchen Lead
Proven ability to lead a station and support others
Strong food safety and sanitation knowledge
Team-first mindset: respectful, reliable, and solution-oriented
Able to work evenings, weekends, and holidays (especially during tourist season)
Willing to help with dish or expo if needed — no job too small

Required Certifications:

Washington State Food Handler Card
MAST Permit (optional, but helpful)

Bonus Points If You Have:

Experience with seafood, brunch, or scratch soups
Used systems like MarginEdge, Toast, or prep checklists
Culinary school background (not required, but appreciated)

Perks & Benefits

Free shift meals
Free golf for staff
Healthcare through Direct2Care
Paid sick time
Flexible scheduling
Referral bonuses
Participle in the Shared Tip Pool
Opportunities for advancement
Supportive leadership that values calm, clean, and accountable kitchensA Good Fit for This Role:
You care about clean prep, tight tickets, and good people
You don’t yell — you lead
You believe a great kitchen starts with systems, not just speed
You want to grow in your career without the burnout of fine dining

Job Type: Full-time or Part-time
Schedule: 4 to 8-hour shifts, weekends and holidays (closed Thanksgiving and Christmas)
Compensation: Based on experience + tips
Location: In-person only

Ready to Be a Leader in a Kitchen That Runs on Respect?

Apply Now and tell us why you’d be a great fit at The Cove.

Job Type: Part-time

Pay: $18.00 - $22.00 per hour

Expected hours: 25.0 – 35.0 per week

Benefits:

Flexible schedule
Food provided
Health insurance
Referral program

People with a criminal record are encouraged to apply

Application Question(s):

Are you confident leading a station solo during service (e.g. grill, sauté, fry)?
Briefly describe a time you helped another cook or trained someone in the kitchen.

Experience:

cooking in a high-volume, scratch-made kitchen: 2 years (Preferred)

License/Certification:

Do you have a valid Food Handler Card (or can you get one)? (Preferred)

Shift availability:

Night Shift (Preferred)
Day Shift (Preferred)

Work Location: In person

Quick Apply

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