Pay Rate: $21.91/hr. - $24.10/hr.  (depending on experience)

Shift: Varies

Type: Full-Time & On-Call

A FULL HOUSE OF TOTAL REWARDS

• Competitive Pay: Initial hiring range of $21.91/hr - $24.10/hr DOE, with potential up to $28.98/hr through annual performance merit 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

To produce banquet food according to Snoqualmie Casino & Hotel specifications in a timely fashion. To keep the banquet kitchen in a safe and organized condition throughout service and event execution.

ESSENTIAL DUTIES / RESPONSIBILITIES 

• Responsible for the quality, quantity, and timeliness of food preparation for banquets and catered events.
• Communicate effectively with Banquet Chef de Cuisine, Sous Chef, and Lead Line Cooks regarding production timelines, service expectations, and event details.
• Ensure consistent and high-quality plated food presentation, proper portioning, appropriate garnishes, and adherence to substitution guidelines.
• Follow all F&B procedures for food storage, rotation, spoilage prevention, sanitation, and avoidance of cross-contamination.
• Prepare food items according to established recipes, using correct cooking times and temperatures to ensure consistency and quality.
• Maintain cleanliness and safety in all banquet kitchen work areas, complying with Washington State Department of Health standards.
• Assist with banquet kitchen setup, execution, and breakdown before and after events.
• Other duties and responsibilities as assigned.

 Education and Experience:

• Thorough working knowledge of banquet-style cooking, bulk food preparation, and commercial kitchen operations.
• Proven experience with kitchen equipment such as convection ovens, tilt skillets, steamers, warmers, and fryers.

Skills and Abilities:

• Fluency in English language
• Ability to work efficiently under pressure in a high-volume, team-oriented environment
• Strong organizational and communication skills

PREFERRED

Education and Experience:

• High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD). 
• Six (6) months of light to moderate baking.
• Two (2) years of culinary school.
• Two (2) years of fine dining A’ La Carte cooking experience or comparable/current Cross-Over experience in the venue.