Breakfast Line Cook - High-Volume Catering Team

Sifted; Seattle (WA); Hybrid; USD 32,000 - 43,000; Full time

Benefits offered by this job

Health insurance

401(k) after 6 months

80 hours PTO per year

Free lunch

Job summary

Sifted is expanding in Seattle and seeking a motivated Line Cook to join our new corporate catering space. You will work across multiple stations, ensure safety and sanitation, and support the executive team in daily kitchen operations.

The role is Mon-Fri with early or late shifts, offering competitive pay and strong benefits. Ideal candidates have 1–2 years in high-volume food service and a culinary background.

Qualifications

• 1-2 years of relative experience in full service, moderate to high volume Restaurant, Club or Catering establishment.
• Culinary degree or similar preferable
• Lead by example in all aspects of the business (production/attitude/cleaning/punctuality)
• Lead by example in regards to safety and sanitation standards set by the local Health Department
• Ability to work efficiently to maximize team output
• Ability to communicate in basic English

Responsibilities

• Work on the line in one of the concept kitchens, preparing meals for 500-100 guests daily.
• Labeling and organizing pans and delis; discard out-of-date product.
• Execute strict quality control and assurance; act as Sanitation and Safety Champion.
• Own daily pack-out temperatures and ensure food safety before packing.
• Assist with daily deep-clean tasks; comply with sanitary regulations.
• Support Executive Chef with production, packout, and cleanup discussions.
• Assist with development and augmentation of systems in place.
• Lead by example in safety and sanitation standards.

Skills

Line cook experience

Food safety

Team coordination

Education

Culinary degree or equivalent

Tools

Wok Station

Delis labeling

Job description

Sifted is expanding in Seattle and seeking a motivated Line Cook to join our new corporate catering space. You will work across multiple stations, ensure safety and sanitation, and support the executive team in daily kitchen operations.

The role is Mon-Fri with early or late shifts, offering competitive pay and strong benefits. Ideal candidates have 1–2 years in high-volume food service and a culinary background.