Exhibition Cook Vista

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 procedures—including proper food storage, rotation, spoilage management, and cross-contamination prevention—ensuring 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.