Fine Dining Cook I – Cedarbrook Lodge (SeaTac, WA)

Cook 1 – Assigned to Copperleaf Line or Banquet Kitchen.

The Cook 1 will work with the team of Sous Chefs and support cooks in the role of line cooking, lounge cooking, in room dining cooking and banquet cooking with special focus on HOT food production associated to all menus.

Work with a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our guests. Your experience in various aspects of kitchen will be reflective in your station readiness, food quality, freshness and production timing. Your contribution to the kitchen is directly related to Guest Satisfaction Results, Colleague Engagement Results, Food Safety Compliance and Effective Organization & Sanitation Standards. The Cook 1 will always conduct them self in a manner which supports the growth and development of the team, culture and cuisine.

Skills needed to be successful in this role:

o Detailed understanding of all Cook 3 & 2 skills roll up
o Must work well in a good cooperation with a team
o Work assigned line station, usually Entremetier or Meat/Fish and Ticket with ability to prepare proteins to pre-determined temperatures with precise accuracy
o Highly Developed knife skills – heightened ability to produce and teach knife skills with quickness & accuracy
o Highly developed knowledge of all major cooking techniques; mother and minor sauces, braising, roasting, sautéing, sous vide, pasta production/development
o Working knowledge of proper butchering techniques of all major proteins with emphasis on developing meat and fish fabrication & portioning skills Will gain detailed understanding of all Menu items and Knowledge & Familiarity with the hot and cold side of the Lounge menu, Copperleaf Garde Manager Station, Entremetier Station & IRD menu
o Developed knowledge of pastry production
o Ability to produce all menu items when needed in various kitchen stations, with special focus on Entremetier Station & Banquets to standards and accuracy
o Mentors team member next in line

Qualifications, Education, and/or Experience:
o 5+ years in industry of equal caliber employment
o Necessary State Food Handler’s License(s) ; Food Handlers Card, Serve Safe Certified
o Experience with banquet cooking up to 100 with a help of a small team
o Ability to read and comprehend simple instruction, short correspondence, recipes and memos
o Ability to effectively interact in one on one and small group situations with supervisors & other employees of the organization
o Knowledge of specialized equipment: Mastering of slicer, Robo-coup, Hobart, convection ovens
o Must possess knife skills, the ability to adjust preparations for flavor, and accommodate customer’s needs in a timely manner
Cook I Essential Duties and Responsibilities:
o Will work assigned Line or Banquet Station with a sense of quality control, refined technique and urgency at all times
o Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
o Prepares new menu items under direction of supervisor
o Ensures attractive, consistent presentations of food items, both buffet and plated
o Interacts professionally and mindfully with supervises, line cooks & stewarding team to monitor quality, presentation and consistency of food items prepared
o Handles all needs and accommodates customer requests in a timely manner
o Sets up, re-stocks, maintains, and cleans food preparation areas
o Responsible for ensuring presentation standards are meet for all hot and cold items
o Will participate in all areas of the kitchens cleanliness and organization
o Reads and interprets recipes accurately
o Assists with product inventories, ordering and receiving of procedures
o Responsible for team maintenance of grooming standards
o Responsible for team adherence to standards for sanitation and safe food handling
o Responsible for all opening and closing kitchen procedures

This job description in no way states or implies that these are the only duties to be performed by this team member. He or she will be required to follow other instructions and perform other work-related duties requested by his or her supervisor. Depending on employment status and location, Columbia Hospitality team members may be eligible for a generous benefit package, which may include:


Eligibility of perks is dependent upon job status
o Free parking
o Work in a beautiful environment and kitchen
o Values Based Culture
o Medical, Dental, Vision, Disability Coverage with Significant Columbia Contribution
o Company Contributed HSA/FSA Plan
o Company Sponsored Life Insurance Policies
o Competitive Wages
o Employee Assistance Program
o PTO Plan
o 401K Match
o Team Member Outings
o Diverse Work Group
o “Columbia Cares” Volunteer Opportunities
o Committee Participation Opportunities (Fun, Philanthropic, Diversity/Inclusion)
o Upward Mobility Potential
o Discounted Lodging, Dining, Spa, Golf, and Retail
o Third Party Perks (Movie Tickets, Attractions, Other)
o Online Learning Platform

Columbia Hospitality, Inc. is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values.

Enthusiasm | Respect | Creativity | Honesty | Sincerity | Accountability

To Apply to this job Please go to website address given in Source below