Cook 1

Davita Inc.; Seattle (WA); On-site; USD 59,000 - 70,000; Full time

Job summary

A leading company is looking for a Cook 1 in Seattle, WA, who will work closely with the Executive Chef to create scratch-made dishes. The ideal candidate should have strong culinary skills, a minimum of 6 years of experience, and a passion for high-quality food preparation. This position offers an hourly rate of $28.50 plus tips and various benefits including paid vacation, medical insurance, and a 401(k) plan. Join a dynamic culinary team dedicated to excellence and collaboration.

Benefits

Paid Vacation

Medical, Dental, Vision, and Pet Insurance

401(k) Retirement Plan with employer match

Paid time off to volunteer

Strong sense of belonging through diversity and inclusion

Qualifications

• Passion for culinary arts and experience in various cuisines.
• Demonstrates knowledge of food safety guidelines.
• Adaptable communication skills at all levels.

Responsibilities

• Collaborate with culinary leadership on menu preparation.
• Follow recipes and adhere to presentation standards.
• Maintain cleanliness and organization in the kitchen.

Skills

Saute

Fry

Grill

Blanch

Roast

Sauce making

Knife skills

Basic math

Communication

Education

6 years experience as a seasoned line cook or higher

Washington food handler's worker card

ServSafe Certificate of Completion or completed within 30 days of hire

Tools

Microsoft Excel

Microsoft Word

Job description

Position: Cook 1

Location: Seattle, WA

Job Id: 164

# of Openings: 0

COOK 1 Reports to Sous Chef; position is non-exempt WHAT'S IN IT FOR YOU $28.50 hourly rate plus tips Paid Vacation, Seattle Paid Sick and Safe Time and Holidays Medical, Dental, Vision, and Pet Insurance 401(k) Retirement Plan with employer match Paid time off to volunteer for the causes you care about in your community Strong sense of belonging through diversity, equity, and inclusion WHO WE ARE Salt Harvest will feature rustic and refined hearth inspired cuisine from the Pacific Northwest. At the heart of Salt Harvest lies a deep commitment to ingredients and seasonality. Every dish reflects the rhythm of the seasons, with an emphasis on local and fresh produce. Simplicity and Craftsmanship are the core of the kitchen's ethos. The approach is minimalist: less is more, allowing the ingredients to speak for themselves. The focus is on precision, balance, and a deep respect for the raw materials. Above all, Passion is the Key Ingredient. THE ROLE As a Cook 1, this position collaborates closely with the Executive Chef and Sous Chefs (Culinary Leadership Team) in developing and executing scratch-made dishes and recipes. It is critical you are someone who continually hones your craft and demonstrates moderate knowledge of culinary techniques, skill, discipline, and ingredient knowledge. You are task-oriented, list-driven, and a focused individual who is comfortable working alongside your colleagues under the direction of the Chef. Opportunities to collaborate with culinary leadership are keystone moments, your insight is intrinsically valuable to the team's shared success. Our culinary team members are expected to respect themselves, guests, and each other, always. You will actively develop trusting and transparent relationships with your peers, both in the kitchen and throughout the hotel property. Opportunities will arise to work with a phenomenal group of professional individuals. Collaboration, humility, and open-mindedness are essential, with no room for personal egos. Working with controlled measures and respect in tandem with the leadership team and peers is imperative. We look forward to welcoming you to join our team. WHAT YOU WILL DO Uphold and role model the company's principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service, and trans local hospitality. Collaborate with culinary leadership, demonstrating a united front as a team, committed to providing bespoke guest experiences. Work in an organized fashion with the utmost respect for your ingredients, equipment, and workspace. Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards, and guest preferences. Possess a basic understanding of culinary skills, striving to learn more through the constant scientific study of your craft. Foster open lines of communication within the department by actively participating in daily line ups and quarterly culinary all staff meetings, maintaining a transparent dialogue among the team to voice ideas and concerns, while course-correcting any missed opportunities Actively participate in feedback sessions with culinary leadership to further develop your skillset Observe conditions of all physical facilities and equipment in the culinary operation, reporting anything substandard to the Chef, Sous Chefs, and/or engineering department to make corrections and improvements as needed. WHAT YOU WILL NEED Passion for culinary arts, experience in a range of cuisines Skills Needed: saute, fry, grill, blanch, roast, basic sauce, and dressings making, knowledge of knife cuts, understand culinary terminology, and fallow a recipe, knife sharpening skills, etc. Minimum of 6 years' experience as a seasoned line cook or higher. Demonstrates knowledge of food safety guidelines, knife skills, set up and break down of assigned stations, FIFO, labeling & dating, and adheres to proper uniform standards Washington food handler's worker card; ServSafe Certificate of Completion or completed within 30 days of hire required. Basic knowledge and skills in Microsoft Excel, and Word to create and adjust spreadsheets, cleaning lists, and prep guides. Adaptable interpersonal communication skills to address fellow associates at all levels. Proficiency in English language: reading, writing, and verbal communication Ability to calculate basic math principles to meet proper menu ingredients and perform inventory, ability to articulate basic math (addition/subtraction) The ability to work in a challenging environment for extended periods of time to meet high volume business demand. Ability to lift, balance and carry up to 50lbs. to transport dry goods inventory, equipment, etc. Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc. Ability to stand or walk for prolonged periods to cook/prep menu items. As an equal opportunity employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, a sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from, and take pride in who we serve. Aparium is an E-Verify employer.

Pay Range: $28.50 per hour

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