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Intermediate - Advanced Cooks

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Pyramid Global Hospitality

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Location:
United States , Stevenson

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

22.00 - 24.00 USD / Hour
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Job Description:

If you have a passion for the culinary arts and are looking to join a team where you can develop your skills and grow a career, then we want you!

Job Responsibility:

  • Prepare a variety of food items including meats, poultry, seafood, vegetables, and cold foods
  • Checks and controls the proper storage of products, monitoring age and condition of all food items to rotate and maintain highest quality
  • Maintain cleanliness, sanitation, and organization of assigned work areas
  • Meet with leaders to review assignments, anticipated business levels, and changes
  • Prepare all menu items according to standard recipes and yield guides
  • Work independently at assigned workstation to prep menu items
  • Communicate needs of support during busy periods to ensure guest satisfaction
  • Inform leaders of excess items that may be used elsewhere or in specials
  • Store food properly in accordance with the Health Department and hotel standards
  • Minimize waste and maintain food cost controls
  • Review work status and follow-up items with leaders before end of shift
  • Visually inspect food for quality and alert leadership of any concerns
  • Perform general cleaning tasks as assigned, using standard cleaning products
  • Keep floors dry and clean to prevent slip/fall hazards
  • Assist with additional duties such as moving supplies and cleaning unexpected spills

Requirements:

  • High-volume resort or restaurant cooking experience preferred
  • Strong knowledge of kitchen equipment, pantry fundamentals, cold food preparation, sanitation standards, and safe food handling and storage
  • Ability to read, write, speak, and understand English
  • Understanding of service standards and ability to maintain required local, state, or federal certifications (including a Washington State Food Handler s Card)
  • High school diploma or equivalent, or a comparable combination of education and experience
  • Physically able to lift up to 50 lbs., stand for extended periods, work in confined spaces, and tolerate extreme temperature environments
  • For Cook II: Intermediate knife skills and safe knife handling techniques
  • Good working knowledge of frying station operations
  • Intermediate sauté cooking methods
  • For Cook III: Culinary school or apprenticeship program preferred
  • Expert knife skills and advanced safety techniques
  • Good working knowledge of operating advanced kitchen equipment, including kettles and steamers
  • Good working knowledge of broiler, sauté, fry, roast, moist heat, and other advanced cooking methods, with heavy emphasis on stocks, sauces, and sauté station execution

Nice to have:

  • Additional languages a plus
  • Flexible availability that can move between days and shifts as needed is highly desired
What we offer:
  • Comprehensive health insurance
  • Retirement plans
  • Paid time off
  • On-site wellness programs
  • Local discounts
  • Employee rates on hotel stays
  • Ongoing training and development opportunities

Additional Information:

Job Posted:
February 20, 2026

Work Type:
On-site work
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