Prep cook/Line Cook

Kimpton Hotels & Restaurants•Seattle, WA

21d

About The Position

The Prep Cook/Line Cook prepares and presents food to restaurant specifications, providing guests with excellent food quality, consistency, and professional service. The role supports timely food production across breakfast, lunch, dinner, and brunch, while helping create positive guest experiences and maintaining productive relationships with teammates. The position follows restaurant and departmental policies, maintains food safety and sanitation standards, stocks and maintains line stations, and keeps kitchen work areas and equipment clean. The employee reports maintenance needs to the Executive Chef and assists with cleaning the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area. The role requires working with minimal supervision, multitasking under pressure, and flexibility to work evenings, weekends, and holidays as needed. Hotels and restaurants operate year-round, and scheduling may reflect business needs.

Requirements

One year of experience in a related or supportive position is preferred.
Time-management and organizational ability required for high-quality food production.
Experience and proficiency cooking at garde manger, sauté, fry, and grill stations.
Experience and familiarity working at a high level across breakfast, lunch, dinner, and brunch meal periods.
Ability to complete assigned tasks with minimal direction or supervision.
Food Handler Certification, if applicable.
Training in knife skills and basic kitchen equipment.
Ability to multitask under pressure.
Flexible schedule, including availability for evenings, weekends, and holidays when needed.
Ability to read, write, and communicate verbally effectively and professionally with business departments, guests, and vendors.
Ability to handle difficult situations and people diplomatically while maintaining professionalism.
Ability to meet the physical demands of the role, including standing, walking, reaching, handling kitchen tools, and lifting or moving items of varying weights.

Nice To Haves

One year of previous experience in a related or supportive role.
Food Handler Certification, if applicable.

Responsibilities

Follow departmental policies, restaurant rules, and management instructions.
Report maintenance and repair needs to the Executive Chef.
Prevent food spoilage and contamination through proper sanitation and compliance with policies and health regulations.
Consistently follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
Stock and maintain adequate food products at line stations for smooth service.
Maintain a clean and sanitary workstation, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat-top range, and refrigeration equipment.
Ensure excellent food quality and presentation for guests.
Prepare and execute menu items according to agreed specifications and presentation standards.
Produce food in a timely manner and maintain knowledge of the menu to support guest service.
Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.
Build and maintain sound working relationships with teammates and represent the restaurant positively to guests.