Line Cook – Craft Seasonal Dishes in a World‑Class Kitchen

BENCHMARK; Seattle (WA); On-site; USD 27,000 - 39,000; Full time

Benefits offered by this job

Medical, Dental, Vision, Disability, &

Life Insurance

401(k) Plan

Paid Time Off

Job summary

Pyramid Global Hospitality is seeking a dedicated Cook for the Hilton Garden Inn Seattle Downtown. This role supports the culinary team in producing high-quality meals for dining rooms, banquets, and catering while maintaining a clean, safe work environment.

You will learn and apply a variety of cooking techniques, work with the leadership team to develop menus, and contribute to reducing waste. The position requires energy, reliability, and a passion for guest service.

Qualifications

• Active Food handler’s certification or the ability to get it.
• Willing to work a variety of day/night and weekend shifts.
• Requires strong organizational skills.
• Must be able to work independently.
• Able to be on your feet for long periods of time.
• Able to lift at least 50 pounds.
• At least 21 years of age.
• Have a desire to exceed expectations.
• An energetic personality.

Responsibilities

• Develop knowledge of cooking procedures and methods (grill, sauté, fry).
• Experience using knives and kitchen equipment.
• Reach and recreate recipes; maintain consistency in food prep.
• Work with a world-class culinary team to minimize waste and maximize quality.
• Prepare ingredients, manage stations, and ensure sanitary, orderly kitchen environment.
• Support Chef in production and fabrication of food for kitchen, cafeteria, banquets, and dining areas.

Skills

Food handler cert

Stamina

Organizational skills

Independent worker

Teamwork

Job description

Pyramid Global Hospitality is seeking a dedicated Cook for the Hilton Garden Inn Seattle Downtown. This role supports the culinary team in producing high-quality meals for dining rooms, banquets, and catering while maintaining a clean, safe work environment.

You will learn and apply a variety of cooking techniques, work with the leadership team to develop menus, and contribute to reducing waste. The position requires energy, reliability, and a passion for guest service.