Cook II

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The Cook II supports the Lead Cook and Sous Chef in preparing and cooking menu items for our guests. This role also ensures a clean, organized, and efficient kitchen environment at all times.

Education: Relevant bachelor's degree or higher preferred.

Experience: Cooking experience of 1 year or more.

Credentials: Culinary certificate a must. Advanced culinary certificate preferred.

• Fluent in English to effectively communicate with guests and team members.
• General knowledge of food and culture within their culinary discipline.
• Understanding of contemporary American cuisine with Pacific Northwest influences.
• Ability to prepare ingredients and assist with production according to recipes and direction.
• Strong knife skills and proficiency with kitchen equipment and tools.
• Basic computer proficiency (MS Office).
• Knowledge of food safety regulations and kitchen operations.
• Ability to lift up to 50 lbs.
• Excellent organizational and multitasking abilities in a fast‑paced environment.
• Team-oriented with a positive, professional, and friendly demeanor.
• Strong communication and interpersonal skills.
• Flexibility to work various shifts including weekends, holidays, and overtime as needed.

• Competitive wages.
• Medical, Dental, and Vision plans that become available on Day 1 of employment.
• Retirement Savings Plan (401k) with company matching.
• Two weeks of vacation days.
• Nine paid holidays.
• Three personal days to use every calendar year.
• Public Transportation Discount (ORCA).
• A rich culture of Team Member Recognition.

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