Highgate
Cook III – Highgate Hotels
Highgate Hotels
is a premier real estate investment and hospitality management company recognized for innovation in the U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with a growing presence in Europe, Latin America, and the Caribbean. The portfolio of global properties exceeds $20B in asset value and generates over $5B in cumulative revenues.
Location Seattle, WA – 97‑room Kimpton Palladian Hotel, within walking distance of Pike Place Market, waterfront, and Seattle’s best new restaurants and cafes.
Overview The Lead Cook supervises and assists in the preparation of all food items for Banquets, Room Service, Employee Cafeteria, and the restaurant, ensuring high standards to produce an appealing product while maintaining cleanliness, sanitation, and safety in the kitchen and storage areas.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to opening to serve guests promptly and efficiently.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary environment with proper handling, storage, and sanitation.
Prepare food for Banquets, following specifications on Banquet Event Orders.
Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Break down buffets and kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits to avoid injury.
Use Production Charts as specified by hotel standards.
Support any position in the kitchen that is in need of help.
Follow all Health Department and Company regulations regarding food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Qualifications
High school diploma or equivalent and/or experience in a hotel or related field.
Culinary experience required.
Flexible with long hours; some flexibility required.
Physical ability to exert up to 50 pounds occasionally, 20 pounds frequently, and lift, carry, push, pull, or move objects.
Ability to stand during entire shift and withstand temperature variations both hot and cold.
Thorough knowledge of menus and preparation required according to hotel standards.
Proficiency in charbroiling, poaching, deep‑frying, sauté, braising, roasting, and par‑cooking.
Knowledge of herbs and spices and appropriate use.
Benefits
Competitive hourly rate of $27.00/hr.
Medical, dental, and vision coverage (three pricing tiers) and 401(k) retirement plan for qualifying full‑time and part‑time staff.
Travel discounts at Highgate Hotels.
Applications will be accepted between 10/13/25 and 11/3/25.
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is a premier real estate investment and hospitality management company recognized for innovation in the U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with a growing presence in Europe, Latin America, and the Caribbean. The portfolio of global properties exceeds $20B in asset value and generates over $5B in cumulative revenues.
Location Seattle, WA – 97‑room Kimpton Palladian Hotel, within walking distance of Pike Place Market, waterfront, and Seattle’s best new restaurants and cafes.
Overview The Lead Cook supervises and assists in the preparation of all food items for Banquets, Room Service, Employee Cafeteria, and the restaurant, ensuring high standards to produce an appealing product while maintaining cleanliness, sanitation, and safety in the kitchen and storage areas.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to opening to serve guests promptly and efficiently.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary environment with proper handling, storage, and sanitation.
Prepare food for Banquets, following specifications on Banquet Event Orders.
Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Break down buffets and kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits to avoid injury.
Use Production Charts as specified by hotel standards.
Support any position in the kitchen that is in need of help.
Follow all Health Department and Company regulations regarding food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Qualifications
High school diploma or equivalent and/or experience in a hotel or related field.
Culinary experience required.
Flexible with long hours; some flexibility required.
Physical ability to exert up to 50 pounds occasionally, 20 pounds frequently, and lift, carry, push, pull, or move objects.
Ability to stand during entire shift and withstand temperature variations both hot and cold.
Thorough knowledge of menus and preparation required according to hotel standards.
Proficiency in charbroiling, poaching, deep‑frying, sauté, braising, roasting, and par‑cooking.
Knowledge of herbs and spices and appropriate use.
Benefits
Competitive hourly rate of $27.00/hr.
Medical, dental, and vision coverage (three pricing tiers) and 401(k) retirement plan for qualifying full‑time and part‑time staff.
Travel discounts at Highgate Hotels.
Applications will be accepted between 10/13/25 and 11/3/25.
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