Cook II- Cinder + Salt.

Lodging Dynamics • Seattle, WA

14h • $24 - $26

About The Position

Cinder + Sa lt is the exciting new restaurant opening at The Charter Hotel in April 2026 , bringing a refined yet approachable dining experience to the heart of Seattle. Rooted in thoughtful hospitality, elevated comfort food, and warm, genuine service, Cinder + Salt will be a cornerstone of the guest experience at The Charter. As we prepare for this highly anticipated opening, we are building a passionate, service-driven team that takes pride in creating memorable dining moments. This is a unique opportunity to join a brand-new restaurant from the ground up and play an integral role in shaping its culture, service standards, and guest experience from day one. The Cook II is responsible for organizing, preparing, and cooking all food items in assigned stations for banquets and restaurant meals. What you will be doing: Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Set up stations required to service all banquet functions and menu items. Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. Date all food containers and rotate accordingly, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. Check all food for tastes, temperature, and eye appeal. Constantly spot check food and quality service during all meal periods to ensure that foods served meet our portion control and quality standards. Perform as expeditor during peak meal periods. Operate ovens, stoves, grills, microwaves, and fryers. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Prepare and submit requisitions to Executive or Sous Chef for staple food items Adhere to hotel/kitchen sanitation standards; avoid cross contamination of products and follow proper rotation practices to decrease spoilage. Adhere to recipes and food pictures to ensure uniformity and consistency. Consult with Executive/Sous Chef on forecasted business volumes. Maintain an open line of communication at all times with any and all departments Follow counts/food preparation on BEO

Requirements

• High School Degree or Equivalent.
• Degree from Culinary Program preferred
• Must be able to sauté, grill, and fry
• Minimum of 2 years experience in food preparation.
• Knowledge of food preparation, menu concepts sanitation regulations, and safety measures
• Ability to communicate satisfactorily with guests, management, and co-workers
• Must possess a thorough knowledge of the hospitality industry and have intermediate kitchen skills.
• Must have or obtain a valid Food Handler's card
• Must be able to be flexible with scheduling. Mixed am/pm. PM shift 3pm-11pm. Am varied.
• Must live in the general Seattle area

Responsibilities

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Set up stations required to service all banquet functions and menu items.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Date all food containers and rotate accordingly, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Check all food for tastes, temperature, and eye appeal.
• Constantly spot check food and quality service during all meal periods to ensure that foods served meet our portion control and quality standards.
• Perform as expeditor during peak meal periods.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Prepare and submit requisitions to Executive or Sous Chef for staple food items
• Adhere to hotel/kitchen sanitation standards; avoid cross contamination of products and follow proper rotation practices to decrease spoilage.
• Adhere to recipes and food pictures to ensure uniformity and consistency.
• Consult with Executive/Sous Chef on forecasted business volumes.
• Maintain an open line of communication at all times with any and all departments
• Follow counts/food preparation on BEO

Benefits

• People-first culture
• Travel discounts at hotel partners and franchises
• Full Medical, Vision, and Dental Benefits
• Paid time off: Up to 88 hrs per year for the 1st year through completion of the 4th year of employment, up to 128 hrs per year for the 5th year through completion of the 9th year of employment, and up to 168 hrs per year for the 10th year of employment and thereafter
• Paid sick leave: for every 30 hrs worked, you will receive one hour of sick pay. Unused hours, up to 72 hrs, will carryover into the following year
• 401(k) matching
• 7 paid holidays per calendar year
• Participation in our Wellness program
• Compensation Range : $24-$26 an hour Depending on Experience

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED