Cook 2

Cook 2

As a Cook 2, this position collaborates closely with the Executive Chef, Sous Chefs, and Cook 1 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. Our culinary team members are expected to respect themselves, guests, and each other, always. Collaboration, humility, and open-mindedness are essential, with no room for personal egos.

$27.50 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

Uphold and model the company's principles of people, place and character, driving collaboration, intuition and translocal hospitality

Collaborate with culinary leadership, demonstrating a united front as a team

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

Actively participate in daily line ups and all staff meetings, maintaining a transparent dialogue among the team to voice ideas and concerns

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

Passion for the people, place and culture of our community, love culinary arts

Skills needed: grande manger, fry, blanch, basic sauce and dressings making, knowledge of knife cuts, understanding culinary terminology, and follow a recipe, knife sharpening skills, etc.

Minimum of 4 years' experience as a seasoned line cook or higher in a range of cuisines

Demonstrates knowledge of food safety guidelines, set up and break down of assigned stations, FIFO, labeling & dating, adhere to proper uniform standards

Ability to obtain and maintain WA food handler permit within 14 days of hire

Basic knowledge and skills in Microsoft Excel, and Word to create and adjust spreadsheets, cleaning lists, and prep guides

Proficiency in English language: reading, writing, and verbal communication

Ability to calculate basic math principles (addition/subtraction) to measure proper menu ingredients and perform inventory

Adaptable interpersonal communication skills to address employees at all levels

Ability to work in a fast-paced environment for extended periods of time to meet high volume business

Ability to lift, balance and carry 50 lbs. by self and up to 100 lbs. with assistance to transport dry goods inventory, equipment, etc.

Ability to stand or walk for prolonged periods to cook/prep menu items.