Exhibition Cook: Tableside Fine-Dining & Service

Snoqualmie Casino & Hotel; Snoqualmie (WA); On-site; USD 49,000 - 52,000; Full time

Benefits offered by this job

Competitive pay

Employer-paid health insurance

401(k)

Life insurance

Long-term disability

Meals provided

Parking

Gas discount

Ticket giveaways

PTO 21 days first year

PTO 33 days after 5 years

Tuition reimbursement

Certification programs

Employee Assistance Program

Job summary

Snoqualmie Casino & Hotel is hiring an Exhibition Cook to support culinary operations across a high-end venue. You will prepare tableside orders and keep a safe, sanitary kitchen while delivering exceptional hospitality.

The role requires 2 years as a line cook in a multi-course setting, 3 years in kitchen roles, and a culinary credential preferred. Excellent attention to detail and teamwork are essential for success.

Qualifications

• Two years line cook experience in a structured multi-course menu environment.
• Three years combined experience in restaurant kitchen roles with growth.
• Three years of fine dining open-kitchen experience preferred.

Responsibilities

• Follow food safety and sanitation procedures and health dept regulations.
• Prepare and cook dishes to high standards with consistency.
• Manage station setup, ingredients, and stocking during service.
• Assist FOH with tableside service and guest interactions as needed.
• Follow recipes, times and temperatures for consistent plating.
• Coordinate with FOH and BOH to ensure smooth service flow.
• Assist in staying fully stocked and organized in the kitchen.

Skills

Food safety

Sanitation

Food prep

Tableside service

Guest service

Time management

Communication

Adaptability

Education

Culinary Degree or ACF Certification preferred

Tools

Grills & ovens

Job description

Snoqualmie Casino & Hotel is hiring an Exhibition Cook to support culinary operations across a high-end venue. You will prepare tableside orders and keep a safe, sanitary kitchen while delivering exceptional hospitality.

The role requires 2 years as a line cook in a multi-course setting, 3 years in kitchen roles, and a culinary credential preferred. Excellent attention to detail and teamwork are essential for success.