Lead Cook (Full-Time) | Smith Tower

Columbia Hospitality•Seattle, WA

About The Position

The Lead Line Cook supports the culinary team by leading day-to-day food preparation and ensuring consistent, high-quality dishes that align with Columbia Hospitality’s culinary standards. The role assists with training and guiding line cooks, oversees kitchen organization, and ensures compliance with sanitation and safety requirements while actively participating in cooking and service. The position includes preparing daily requirements using specification sheets, maintaining par levels, preparing new menu items under the Sous Chef’s direction, and ensuring attractive, consistent presentation of buffet and plated dishes. The Lead Line Cook directs line cooks, handles guest and banquet needs, maintains food preparation areas, conducts product inventories and receives orders as directed, and oversees kitchen opening and closing procedures. The role also maintains grooming and uniform standards and ensures team adherence to sanitation and safe food-handling standards. Other related duties and special projects may be assigned by management. Duties must be performed in compliance with applicable legal and regulatory requirements and without discrimination.

Requirements

At least 5 years of industry experience, including at least 2 years as a lead.
Ability to cook proteins to predetermined temperatures.
Ability to cook and direct a banquet for up to 100 people with help from a small team.
Necessary state food handler’s license(s).
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to effectively present information one-on-one and in small-group situations to other employees.
Working knowledge of mother and minor sauces.
Working knowledge of proper butchering techniques.
Knowledge and mastery of specialized equipment, including slicer, Robo-Coup, Hobart, and convection ovens.
Knife skills and ability to adjust preparations for flavor and accommodate customer needs in a timely manner.

Responsibilities

Use specification sheets to prepare daily requirements and maintain par levels of necessary items.
Prepare new menu items under the direction of the Sous Chef.
Ensure attractive and consistent presentation of buffet and plated food items.
Interact with and direct line cooks to monitor quality, presentation, and consistency.
Handle guest and banquet needs, accommodating special requests in a timely manner.
Set up, restock, maintain, and clean food preparation areas.
Ensure presentation standards are met for hot and cold items.
Read and interpret recipes accurately.
Conduct product inventories, ordering, and receiving as directed.
Maintain team grooming and uniform standards.
Ensure team adherence to sanitation and safe food-handling standards.
Oversee and execute kitchen opening and closing procedures.
Perform other related duties and special projects assigned by management.

Benefits

Paid time off and holiday pay.
Medical, dental, vision, and disability benefits.
401(k).
HSA/FSA plans with employer contribution.
Referral bonus.
Discounted lodging, dining, spa, golf, and retail.
Employee Assistance Program (Columbia Cares).
Volunteer opportunities.
Committee participation opportunities, including philanthropic and diversity/equity/inclusion opportunities.
Task force work opportunities at locations across the globe.
Online learning platform.
Third-party perks, including discounts on pet insurance, rental cars, movie and concert tickets, theme parks, and attractions.
Daily pay option.