Pyramid Hotel Group

  • Cook

    Hotel/Resort Name Hilton Garden Inn Seattle Downtown
    Posted Date 2 weeks ago(11/6/2018 7:17 PM)
    Location : Company Name
    Pyramid Hotel Group
    Position Type
    Regular Full-Time
    # of Openings
    Requisition ID
  • About Us

    Located on the southern tip of Lake Union, the Hilton Garden Inn Seattle Downtown hotel is perfectly located for business and employment opportunities. Our proximity to Lake Union allows visitors to take in some of the Pacific Northwest's majestic scenery and enjoy outdoor activities like kayaking and sailing. An ideal venue for business, corporate and social events up to 125 people, our hotel has over 2,000 sq. ft. of versatile space and a complimentary business center. State-of-the-art A/V technology and our helpful staff will guarantee your conference, cocktail reception or wedding is a success.  Tastefully decorated and flooded with natural light, each of our 222 guest rooms and suites offer everything you need to relax and stay productive. Unwind in the bar, and enjoy American cuisine for breakfast, lunch and dinner in our restaurant.

    Find out today what a career with Pyramid Hotel Group at the Hilton Garden Inn Seattle Downtown can mean for you!


    Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings and other food items prepared in the broiler and saute stations, as well as the grill and other stations as needed.    


    Prepares all hot food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal for sauteing, in the preparation of all menu items.   Ensures daily production chart is properly filled out to standards.  

    Checks and controls the proper storage of product (stocks and sauces needing special attention), and portion control size.  

    Keep all refrigeration, storage and working areas in clean, working condition to comply with Health Department regulations.  

    Ability to read and perform Use Record Specifications.  

    Ensure all equipment in working areas is clean and in proper working condition.  

    Practice "Teamwork" and "Clean as you go" policies.  

    Prepares requisition for supplies and food items for production in the work station.

    Reads and employs math skills to appropriately prepare items according to recipes, requires stamina for standing and strength for lifting and moving products.  

    Ability and willingness to workall stations in the kitchen.  

    Attend monthly departmental meetings.  


    Regular attendance in conformance with the standards, which may be established by Pyramid Hotel Groups from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.  

    Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel and must be flexible to perform the scheduled needs on a consistent basis.  

    Upon employment, all employees are required to fully comply with Pyramid Hotel Groups rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.    


    In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.  

    Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.  

    Comply with local health department standards, i.e., safe temperatures and sanitizing solution.   Keep floors dry and clean to avoid slip/fall accidents.  

    Perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.  



    The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using another combination of skills and abilities.  

    • Good working knowledge of the fundamentals of saute baked and broiled cooking methods.  

    • Good working knowledge of accepted standards of sanitation.  

    • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.  

    • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.  

    • Ability to read and write the English language in order to complete requisitions, read recipes and communicate with other employees.  

    • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.  

    • Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 400 lbs.  

    • Ability to stand and work continuously in confined spaces.  

     •Ability to perform duties within extreme temperature ranges. 



    Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma preferred. Culinary or Apprenticeship program preferred.  


    Cooking experience required. Hot Line cooking preferred. Preparation of certain items will be required before hiring.  

    Licenses or certificates:   Ability to obtain any government required licenses or certificates.  

    Grooming:   All employees must maintain a neat, clean and well-groomed appearance (specific standards available).  

    Other:   Note:  The hotel functions seven (7) days a week and twenty-four (24) hours per day.  All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands.  

    Quality is never an accident.  It is always the result of our conscious effort.  All associates, therefore, are to provide a QUALITY PRODUCT and HOSPITABLE SERVICE.  


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