Line Cook - High-Volume Hotel Kitchen (Seattle)

Stonebridge Hospitality Management; Seattle (WA); On-site; USD 56,000 - 62,000; Full time

Benefits offered by this job

Medical & dental

Vision

401(k) matching

PTO

Tuition assistance

Travel perks

Life insurance

Job summary

Stonebridge Hospitality Management seeks a Line Cook in Seattle, WA, reporting to the Executive Chef. You will prepare and cook food across breakfast, lunch, dinner, banquets, and room service, ensuring quality and consistency in line with hotel standards.

The role requires an Associate’s degree in culinary arts or equivalent, Safe Serve certification, and experience in fast-paced kitchens. Weekend/evening shifts are expected. Competitive pay and benefits offered.

Qualifications

• Associate's degree in culinary arts or equivalent (two-year program) or 6 months–1 year related experience/training.
• Strong knowledge of food preparation methods including pantry items, sandwiches, salads, and desserts.
• Ability to use cooking metrics and conversions for measurements.
• Ability to follow recipes and instructions to ensure consistent quality.
• Experience in high-paced kitchen environments.
• Safe Serve/Food Handler's certification required.
• Excellent time management and organizational skills.

Responsibilities

• Prepare ingredients for each shift and set up stations.
• Operate cooking stations safely and efficiently per hotel standards.
• Prepare food items according to designated recipes and quality standards.
• Maintain cleanliness and comply with food sanitation standards.
• Safely handle, store, and portion all food items.
• Inspect all food visually before sending to guests.
• Assist with requisitions for supplies and food items as needed.
• Follow Chef's or supervisor's instructions.

Skills

Food prep basics

Cooking metrics

Follow recipes

Time management

Food safety

Kitchen experience

Education

Associate's degree in culinary arts

Job description

Stonebridge Hospitality Management seeks a Line Cook in Seattle, WA, reporting to the Executive Chef. You will prepare and cook food across breakfast, lunch, dinner, banquets, and room service, ensuring quality and consistency in line with hotel standards.

The role requires an Associate’s degree in culinary arts or equivalent, Safe Serve certification, and experience in fast-paced kitchens. Weekend/evening shifts are expected. Competitive pay and benefits offered.