Exhibition Cook

Description

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.

Requirements

Education and Experience:

• 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.
• Culinary Degree or ACF Certification preferred

Skills and Abilities:

• Culinary Artistry & Presentation: Advanced knowledge of high-end cooking techniques, precision knife handling, portion control, and expert execution of fine-dining plate assembly.
• Equipment Proficiency: Proven working knowledge of kitchen design and the operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc.
• Dietary & Allergen Management: Highly proficient in interpreting complex guest requests to accurately execute specialized allergen mitigations and strict dietary restriction orders.
• Tableside Execution: Skilled in high-end tableside delivery, including mobile cart management, live presentation, open-flame (flambé) safety, and fine-dining service etiquette.
• Dual-Environment Adaptability: Ability to shift seamlessly between a high-volume BOH kitchen line and a refined, public-facing FOH dining room.
• Elite Guest Hospitality: Exceptional interpersonal skills to engage dynamically with guests, with a natural ability to remember faces, names, and the specific preferences of regulars.
• Pacing & Time Management: Strong ability to accurately multi-task and time tableside courses in flawless synchronization with the kitchen’s main output.
• Attention to Detail: Sharp eye for final visual presentation, cleanliness, portion consistency, and ensuring every dish matches aesthetic standards.
• Composure & Adaptability: 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.
• Interpersonal Coordination: Strong ability to communicate effectively with Front-of-House team members and BOH kitchen management to ensure seamless deployment.

Snoqualmie Casino & Hotel exercises Snoqualmie Tribal Member/Native American preference in hiring, in compliance with the Snoqualmie Tribal Employment Rights Ordinance (TERO). You 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.