Exhibition Cook Vista

Snoqualmie Casino & Hotel • Snoqualmie, WA

4d • Onsite

About The Position

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.

Requirements

• High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
• Two (2) years of experience working as a line cook in a culinary environment centered on a structured multi-course menu, or within an open-concept kitchen where food is prepared directly for, and presented in front of the guest.
• Three (3) years of combined experience in restaurant kitchen roles (including dishwasher, prep cook, line cook, or a combination of these positions) demonstrating steady growth in a professional kitchen environment.
• Three (3) years of fine dining A’ La Carte cooking within an open-concept kitchen environment, or proven cross-over experience within the specific venue preferred.
• Advanced knowledge of high-end cooking techniques, precision knife handling, portion control, and expert execution of fine-dining plate assembly.
• Proven working knowledge of kitchen design and the operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc.
• Highly proficient in interpreting complex guest requests to accurately execute specialized allergen mitigations and strict dietary restriction orders.
• Skilled in high-end tableside delivery, including mobile cart management, live presentation, open-flame (flambé) safety, and fine-dining service etiquette.
• Ability to shift seamlessly between a high-volume BOH kitchen line and a refined, public-facing FOH dining room.
• Exceptional interpersonal skills to engage dynamically with guests, with a natural ability to remember faces, names, and the specific preferences of regulars.
• Strong ability to accurately multi-task and time tableside courses in flawless synchronization with the kitchen’s main output.
• Sharp eye for final visual presentation, cleanliness, portion consistency, and ensuring every dish matches aesthetic standards.
• Maintains a calm, decisive presence during high-pressure services, remaining adaptable to rapid changes in operational demand or direct guest feedback with a positive attitude.
• Strong ability to communicate effectively with Front-of-House team members and BOH kitchen management to ensure seamless deployment.
• Must obtain and maintain a Gaming License from the Snoqualmie Gaming Commission.
• Pre-employment drug testing is required for all positions. The use of marijuana will not disqualify an applicant for positions in any department other than Transportation (Valet, Driver I). DOT panel testing is required for the Driver position.

Nice To Haves

• Culinary Degree or ACF Certification preferred

Responsibilities

• 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.
• Conform to all relevant health and safety regulations, including compliance with Washington State Department of Health standards and Snoqualmie Casino & Hotel policies.
• 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.
• 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.
• Follow recipes, cooking times, and temperatures to ensure the production of consistent dishes, presenting plates with strict attention to detail, portioning, and garnishing.
• 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.
• 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.

Benefits

• 100% employer-paid medical, dental, vision, and prescription coverage
• Competitive family rates starting after 60 days
• 401(k)
• Employer-paid life insurance
• Long-term disability
• Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years
• Option to cash out PTO twice annually
• Free meals
• Parking
• Paid breaks
• 40c/gallon gas discount
• Exciting giveaways like concert and sports tickets
• Tuition reimbursement
• Certification programs
• Employee Assistance Program

What This Job Offers

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