Exhibition Cook Vista

Exhibition Cook

Pay Rate: $23.67/hr. - $24.85/hr. + tips!

Shift: Days/Evenings, Wednesday through Sunday

Position Type: Full-time, Non-exempt

A FULL HOUSE OF TOTAL REWARDS

• Competitive Pay: Starting salary range of $23.67/hr. - $24.85/hr., with opportunities for annual performance-based increases.
• Full Coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability.
• Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually.
• Everyday Perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets.
• Growth & Support: Access to tuition reimbursement, certification programs, and Employee Assistance Program.

Purpose

The Exhibition Cook is responsible for supporting the culinary operations of the assigned outlet by producing high-quality food according to the exact specifications of the Chef de Cuisine and Sous Chef, while maintaining a safe, sanitary, and highly organized kitchen environment. This role directly interacts with guests to prepare tableside orders to their precise preferences, consistently delivering a high level of guest service as described in The Exceptional Entertainment Experience through generous and authentic hospitality.

Supervisory Scope

• None

Essential Duties / Responsibilities

• Food Safety & Sanitation: Follow all food safety and sanitation proceduresincluding proper food storage, rotation, spoilage management, and cross-contamination preventionensuring kitchen areas and mobile tableside carts are kept clean, organized, and compliant with health department regulations at all times.
• Regulatory Compliance: Conform to all relevant health and safety regulations, including compliance with Washington State Department of Health standards and Snoqualmie Casino & Hotel policies.
• Food Preparation & Quality Control: Prepare and cook food items to the highest standards of taste, presentation, and quality, ensuring all orders are timely and correctly executed while maintaining consistency in every dish.
• Operational Agility & Service: Manage full station setup, ingredient prep, and stocking, actively assisting the main kitchen team during standard service; seamlessly deploy to the Front-of-House (FOH) dining floor to provide engaging, high-quality tableside service as guest demands arise.
• Recipe & Presentation Adherence: Follow recipes, cooking times, and temperatures to ensure the production of consistent dishes, presenting plates with strict attention to detail, portioning, and garnishing.
• Cross-Departmental Collaboration: Maintain high-level coordination and clear communication between FOH team members and BOH kitchen management to ensure seamless service timing, smooth operational flow, and a flawless guest experience.
• Additional Responsibilities: Assist in maintaining a fully stocked and organized kitchen, taking on additional tasks or duties as directed by the Sous Chef, Chef De Cuisine, or Manager.

Requirements

Education and Experience:

• High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
• Two (2) years of experience working as a line cook in a culinary environment centered on a structured multi-course menu, or within an open-concept kitchen where food is prepared directly for, and presented in front of the guest.
• Three (3) years of combined experience in restaurant kitchen roles (including dishwasher, prep cook, line cook, or a combination of these positions) demonstrating steady growth in a professional kitchen environment.
• Three (3) years of fine dining A' La Carte cooking within an open-concept kitchen environment, or proven cross-over experience within the specific venue preferred.
• Culinary Degree or ACF Certification preferred

Skills and Abilities:

• Culinary Artistry & Presentation: Advanced knowledge of high-end cooking techniques, precision knife handling, portion control, and expert execution of fine-dining plate assembly.
• Equipment Proficiency: Proven working knowledge of kitchen design and the operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc.
• Dietary & Allergen Management: Highly proficient in interpreting complex guest requests to accurately execute specialized allergen mitigations and strict dietary restriction orders.
• Tableside Execution: Skilled in high-end tableside delivery, including mobile cart management, live presentation, open-flame (flamb) safety, and fine-dining service etiquette.
• Dual-Environment Adaptability: Ability to shift seamlessly between a high-volume BOH kitchen line and a refined, public-facing FOH dining room.
• Elite Guest Hospitality: Exceptional interpersonal skills to engage dynamically with guests, with a natural ability to remember faces, names, and the specific preferences of regulars.
• Pacing & Time Management: Strong ability to accurately multi-task and time tableside courses in flawless synchronization with the kitchen's main output.
• Attention to Detail: Sharp eye for final visual presentation, cleanliness, portion consistency, and ensuring every dish matches aesthetic standards.
• Composure & Adaptability: Maintains a calm, decisive presence during high-pressure services, remaining adaptable to rapid changes in operational demand or direct guest feedback with a positive attitude.
• Interpersonal Coordination: Strong ability to communicate effectively with Front-of-House team members and BOH kitchen management to ensure seamless deployment.