Cook I

JOIN LOTTE

LOTTE HOTEL SEATTLE is hiring passionate and talented hospitality professionals to join our journey in Seattle and share a great story that pursues love, freedom, and life to move the hearts of our guests. We are seeking professionals who are looking for a place that inspires them, challenges them, and makes them proud of where they work. We invite you to join us today!

ROLE SUMMARY

As the Cook I, you will be responsible for preparing, cooking, and presenting high-quality food in accordance with LOTTE HOTEL SEATTLE's established recipes, culinary standards, and food safety requirements. This position requires a high level of culinary proficiency, independence, organization, and attention to detail. The Cook I independently manages assigned kitchen stations and executes both à la carte and banquet production while supporting the hotel's restaurant, banquet, in-room dining, and other culinary operations. The position is responsible for maintaining consistent food quality, proper preparation, efficient service execution, and compliance with all sanitation and food safety standards. Working closely with the Sous Chef, Executive Chef, and other culinary team members, the Cook I contributes to daily kitchen operations, supports inventory and cost-control efforts, and provides guidance and on-the-job training to junior culinary team members. This role requires more than following recipes and completing assigned preparation. The Cook I is expected to independently manage station readiness and service execution, anticipate operational needs, identify and communicate issues, maintain established standards, and take ownership of assigned responsibilities through completion. WHAT ARE WE LOOKING FOR?

• Minimum of 3–5 years of professional cooking experience, preferably in luxury hotels, fine dining establishments, or high-volume kitchens.
• Strong knowledge of professional cooking techniques, including preparation of sauces, proteins, vegetables, and other culinary components.
• Demonstrated ability to independently operate and manage assigned kitchen stations with minimal supervision.
• Ability to consistently execute standardized recipes, portion specifications, and food presentation standards.
• Working knowledge of food safety, sanitation, proper food handling, temperature control, and HACCP procedures.
• Ability to read, interpret, and execute recipes, production sheets, and Banquet Event Orders (BEOs).
• Strong organizational, communication, time management, and problem-solving skills.
• Ability to work independently while maintaining a collaborative and team-oriented approach.
• Ability to provide guidance and support to junior culinary team members.
• Washington State Food Worker Card or ability to obtain one as required.
• Flexibility to work varying schedules, including weekends, holidays, and different shifts.

WHAT ARE THE ESSENTIAL FUNCTIONS OF THE ROLE? Culinary Preparation & Service Execution

• Prepare, cook, and present menu items in accordance with established recipes, portion specifications, and presentation standards.
• Independently manage assigned kitchen stations during breakfast, lunch, dinner, and banquet services.
• Maintain consistent food quality, flavor, temperature, portioning, and presentation throughout service.
• Execute à la carte orders and banquet production efficiently while meeting established service timelines.
• Maintain proper mise en place and ensure assigned stations are fully prepared, stocked, and organized before service.
• Demonstrate proficiency in various cooking techniques and the preparation of proteins, sauces, vegetables, and other menu components.
• Follow standardized recipes and contribute to food cost management through proper portion control, product utilization, and waste reduction.

Kitchen Operations & Food Safety

• Maintain cleanliness and sanitation of workstations, kitchen equipment, refrigerators, and storage areas in accordance with hotel standards and applicable health regulations.
• Monitor food temperatures and accurately complete required HACCP documentation and temperature logs.
• Follow FIFO procedures and ensure proper food labeling, dating, handling, and storage requirements.
• Ensure all products are handled, prepared, and stored in accordance with established food safety and sanitation procedures.
• Follow all hotel grooming, uniform, personal hygiene, and hair-covering requirements.
• Communicate product shortages, equipment malfunctions, maintenance concerns, and operational issues promptly to the Sous Chef or Executive Chef.
• Assist with inventory counts, product receiving, inspection, and proper storage of food and supplies.

Banquet & Hotel Culinary Support

• Support banquet operations by following Banquet Event Orders (BEOs), production schedules, recipes, and established plating procedures.
• Coordinate preparation and execution with other kitchen team members to ensure timely and consistent banquet service.
• Assist with culinary production for restaurant, in-room dining, and other hotel outlets as business needs require.
• Maintain flexibility to support different kitchen operations and service requirements based on hotel occupancy and business demands.

Teamwork, Training & Accountability

• Provide guidance, support, and on-the-job training to Cook II, Cook III, and entry-level culinary team members.
• Demonstrate positive leadership through professional conduct, teamwork, and consistent adherence to culinary standards.
• Maintain effective communication with culinary leadership and other hotel departments to support smooth daily operations.
• Take ownership of assigned stations, preparation responsibilities, and service execution while working with minimal supervision.
• Follow all company policies, attendance and punctuality standards, workplace safety procedures, and departmental guidelines.
• Perform other duties as assigned based on business needs or by management.

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods throughout the work shift.
• Ability to lift and carry up to 50 pounds, with assistance when appropriate.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Ability to perform repetitive physical tasks, including bending, reaching, lifting, and carrying.

BENEFITS AT LOTTE:

• Competitive wages
• Company Paid Life Insurance
• Medical, Dental, and Vision plans (Eligible upon employment)
• Retirement Savings Plan (401k) with company matching
• Generous Paid Time Off (Vacation, Holiday, Personal, Sick)
• Public Transportation Discount (ORCA)
• Discounted Employee Parking
• Hotel Employee Rate Program
• Employee Recognition
• Learning and Development program

This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team members will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team members will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. We are proud to be an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, veteran status, or any other legally protected characteristic under federal, state, or local law.