Cook III

Basic Function:

Prepare meals for customers in a timely manner following the guidelines and menu specifications set by the Executive Chef and Sous Chef. Supervise and train junior cooks.


Essential Duties:

  • Responsible for the supervision of junior cooks within facility of responsibility
  • Ensure consistent level of quality, portion and plate presentation is adhered to as specified by menu standards
  • Open or secure kitchen, depending on scheduled shift
  • Rotate and organize all line items for menus
  • Prep and stock line to ensure that an ample supply of products are on hand for menu preparation, and is sufficient to last through meal periods. Always keep backups on hand.
  • Knowledge of the basic skills involved in cooking which include how to prepare recipes offered by the establishment as well as how to use pans, knives, grills and other cooking equipment
  • Clean station between meal periods, rushes and right before completion of shift (i.e., equipment, refrigerators, counters) maintaining a clean work area
  • Inform Sous Chef of any products running low or out of stock. Report any problems {i.e., poor quality of product, problems with other staff members, equipment) to the Executive Sous Chef or appropriate Supervisor or Manager
  • Maintain a safe working environment in accordance with company policy by closely monitoring the safe use of equipment and work habits in and around the work area. Responsible for staying up to date with current company policies as they relate to safety.
  • Develop, implement and maintain Everyday Focus activities to ensure continuous improvements and cost efficiencies in position and department
  • Other duties as assigned


Position Requirements:


  • High school diploma or equivalent, training program certificate in cooking or vocational school
  • 5 years food service experience
  • Ability to multi-task and work well under pressure
  • Ability to adhere to directives and instructions from Supervisors and Managers
  • Able to work well in a fast paced environment
  • Must possess the ability to be flexible and work with little or no supervision
  • Ability to interact in a positive manner with diverse cultures in a team environment
  • Must possess good communication and organizational skills as well as excellent customer service skills

This is an hourly non-exempt position with a rate of $16.75 – $21.80 per hour.

Headquartered in Redmond, Washington and celebrating our 50th year in 2024, UniSea continues to be one of the world’s most successful processing facilities for fresh Alaskan seafood. Not only do we deliver consistent, high-quality products and services, we believe in providing the best experience in the industry for both our customers and employees. UniSea is “people first” company. That’s why you’ll love working for us!


UniSea offers a rich benefits package including:

  • Medical/Dental/Vision insurance available after eligibility period is satisfied.
  • A variety of different voluntary coverages are offered – including AFLAC policies and additional life insurance for self and family members.
  • Flexible Spending Account (FSA) and Dependent Care Accounts are available after the eligibility period is satisfied.
  • 401(k) plan and addition 3% employer contribution – after eligibility period is satisfied.
  • Employer paid life insurance.
  • Paid vacation, sick leave, and holidays.


In addition to the above, UniSea offers:

  • Free room and board in our dormitories
  • Two round trip airfares for vacations

To Apply:

Submit a copy of your resume to .


UniSea is an Equal Opportunity Employer.

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15400 NE 90th St.
Redmond, WA 98073-9719

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