Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Hotel Theodore first opened its doors in 1930 as the Roosevelt Hotel, named in honor of Theodore Roosevelt, the 26th U.S. president, who had visited Seattle in 1903. From the outset, the hotel embodied the city’s pioneering spirit. Designed by the renowned architect John Graham Sr., whose firm was behind some of Seattle’s most iconic buildings—including the Seattle Exchange Building, the Frederick & Nelson department store (now the downtown Nordstrom), and, under the direction of his son, the Space Needle—the Roosevelt Hotel reflects Graham's distinctive modernist Art Deco style. At 18 stories, the Roosevelt stood as Seattle’s tallest hotel for many years, offering 234 rooms and a lobby that was richly appointed in the elegant French modern style. Unlike the traditional hotels of the era that primarily catered to long-term residents, the Roosevelt Hotel distinguished itself as a destination for travelers, setting a new standard for hospitality in Seattle, then and today. At Pyramid Global Hospitality, we believe in putting our People First. Our "Better Together" culture is built on practices, policies, and programs that support our associates in achieving success both at work and at home. For Full-Time Associates, we offer: Medical, Dental, Vision, Disability, & Life Insurance 401(k) Plan Paid Time Off: 2.15 hours for every 40 hours worked (14 days) 7 Paid Holidays and 2 Personal Days For Part-Time Associates, we offer: 401(k) Plan Sick Time: Accrue 1 hour for every 30 hours worked Join us and experience a workplace that values your success, health, and happiness—every step of the way. Overview The Line Cook is responsible for planning, preparing, setting up and providing quality service in all areas of food production for menu items and specials in the designated areas in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. The Line Cook will assist to maintain the property's sandards. The Line Cook shall strive to provide exceptional service to both internal and external guests at all times. S/he will be responsible for exemplifying the Pyramid Global Hospitality culture. Essential Job Functions: Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Turn on/off specified equipment (i.e., ovens, deep fryers) and lock/unlock secured areas (i.e., reach-ins, walk-ins); secure keys at all times. Set up work station with required tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priorities throughout the day. Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas (ex: Banquets, RIDER) to ensure that all items are in place and ready for service. Continue prep work after the meal period for the next meal service. Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift. Prepare all menu items following recipes and yield guide. Inform the Chef, Sous Chef, or Lead of any shortages before the item runs out. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Inform Head Cook of any excess items that can be used in daily specials or elsewhere. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards in order to make clean-up a more efficient process. Breakdown work station and complete closing duties: Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves. Return all unused and clean utensils/equipment to the specified locations. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. Review status of work and follow-up actions required with the Head Cook before leaving. Associate is held accountable for all duties of this job and other duties as assigned. Qualifications Active Food handler’s certification or the ability to get it Must be willing to work a variety of day/night and weekend shifts Requires strong organizational skills Must be able to work independently Able to be on your feet for long periods of time Able to lift at least 50 pounds Have a desire to exceed expectations An energetic personality Must be a United States citizen or possess a valid work permit Must be able to speak, write and understand English Must have complete understanding of the fundamentals of the culinary operation Must have any required certification to Handle Food Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays Must have the ability to deal effectively and interact well with the guests and associates Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner Must have a passion for creating an exceptional experience for all guests Compensation Range The compensation for this position is $26.00/Hr. - $26.00/Hr. based on qualifications and experience.