Exhibition Cook Vista

About the role

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.

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.

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