Line Cook I | The Lodge at St. Edward Park

Everett, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Range $26.00 - $27.00

Work Schedule

Standard Hours

Benefits

hourly pay

complimentary parking

tip pooling

Paid Time Off

Holiday pay

Medical insurance

Dental Insurance

Vision Insurance

Disability insurance

401k

HSA plans

FSA plans

Referral Bonus

Discounted lodging

Discounted dining

Discounted spa

Discounted golf

Employee assistance program

Job Description

The Lodge at St. Edward Park, located in one of Washington State's most visited state parks, offers a unique blend of historic ambiance and modern luxury. Situated amidst breathtaking natural beauty, including the serene waters of Lake Washington, lush greenery, and extensive walking trails, this hotel provides guests with a relaxing and picturesque retreat. Housed in a historic seminary building that opened its doors in May 2021, The Lodge at St. Edward Park features 84 distinguished guestrooms and suites designed to harmonize the original character of the building with contemporary comforts. Guests can enjoy amenities such as a farm-to-table restaurant,... Show More

Job Requirements

Five plus years industry experience
ability to cook proteins to pre-determined temperatures
ability to cook and direct a banquet up to 100 guests with a small team
possession of necessary state food handler's license(s)
ability to read and comprehend simple instructions and memos
knowledge of mother and minor sauces
knowledge of proper butchering techniques
knowledge of specialized kitchen equipment including slicers and convection ovens
mastery of knife skills and ability to adjust preparations for flavor and accommodate customer needs timely

Job Qualifications

Five plus years industry experience
ability to cook proteins to pre-determined temperatures
ability to cook and direct a banquet up to 100 guests with a small team
necessary state food handler's license(s)
ability to read and comprehend simple instructions and memos
effective presentation skills in small groups
working knowledge of mother and minor sauces
working knowledge of proper butchering techniques
knowledge of specialized kitchen equipment
mastery of knife skills and ability to adjust preparations for flavor and timely customer accommodation