Line Cook

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, Highgate provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry‑leading revenue management tools that efficiently identify and predict evolving market dynamics to drive out performance and maximize asset value.

Highgate is a trusted partner for top ownership groups and major hotel brands.

Title:

Line Cook

Requisition :
Category:
Culinary

Job Location:

US-WA-Seattle
Property:
Kimpton Palladian Hotel
Compensation: $25.00/hr (Hourly)

Kimpton Palladian Hotel is located on the seam of Belltown and the retail core, a 97‑room property within walking distance of Pike Place Market, the waterfront, and Seattle's new restaurants, live music venues, cafes, and boutiques. The hotel features a heralded seafood restaurant, a speakeasy‑style lounge, and contemporary furnishings.

The Line Cook is responsible for preparing all food items based on standardized recipes for Restaurants, Room Service, Employee Cafeteria, and Banquets. They ensure cleanliness, sanitation, safety in the kitchen, minimize waste, and maximize cost/production ratio.

Salary $25.00/hr in addition to travel discounts at our hotels, Highgate offers competitive benefits, including medical coverage tiers, dental and vision, and a 401k program for full‑time and part‑time staff who qualify. Applications will be accepted until 12/15/25.

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to restaurant opening to serve guests promptly.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment with proper handling, storage, and sanitation.
• Prepare food for Banquets per Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified.
• Prepare all foods following hotel standard recipes; specials under Chef or Kitchen Supervisor.
• Break down buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits to avoid injury.
• Use Production Charts as specified by hotel standards.
• Support any position in the Kitchen as needed.
• Follow all Health Department and Company regulations regarding food and storage.
• Operate and maintain cleanliness of all kitchen equipment.
• Maintain a "Clean As You Go" policy.
• Assist in storage and rotation of food items per hotel procedures.
• Sign keys out and back in under supervision as needed.

• High School diploma or equivalent, with experience in a hotel or related field preferred.
• Culinary experience required.
• Flexible and willing to work long hours when required.
• Physical requirement: lifting up to 50 pounds occasionally, or 20 pounds frequently.
• Ability to stand during entire shift.
• Ability to withstand temperature variations both hot and cold.
• Knowledge of menus and preparation required according to hotel standards.
• Proficiency in charbroiling, poaching, deep‑frying, saute, braising, roasting, and par‑cooking.
• Knowledge of herbs, spices, and proper use of each.