Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $18.00 - $21.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Paid holidays
Worker's Compensation
Job Description
Murrieta Hot Springs Resort is a renowned hospitality establishment dedicated to providing exceptional guest experiences through premium accommodations and exquisite dining options. Nestled in a serene location, the resort is acclaimed for its commitment to sustainable practices, using locally sourced, organic, and seasonal ingredients to craft health-conscious and flavorful dishes. The resort's culinary vision emphasizes quality, creativity, and customer satisfaction, making it a preferred destination for discerning guests seeking both comfort and memorable dining experiences. Murrieta Hot Springs Resort prides itself on fostering a vibrant, inclusive work environment where team members are valued and encouraged to develop their skills while contributing to the resort's overall mission of excellence and sustainability.
The role of Station Cook I at Murrieta Hot Springs Resort is a vital position within the culinary team, offering an excellent opportunity for cooks who are passionate about food preparation and service in a dynamic resort environment. This is a full-time, hourly position with a competitive wage ranging from $18.00 to $21.00 per hour, depending on experience. The Station Cook I is responsible for planning, preparing, and presenting menu items and daily specials with precision and adherence to established recipe and plating guidelines. This position involves setting up and maintaining a clean, organized workstation, ensuring all food handling protocols and health standards are rigorously followed.
In this role, the Station Cook I will not only execute high-quality food preparation but also oversee the training and performance of Line Cooks, ensuring smooth kitchen operations and consistent delivery of exceptional dishes. The ideal candidate must be capable of handling multiple stations, thriving under pressure, and maintaining focus despite frequent interruptions. Responsibilities also include inventory management by communicating supply needs to the Sous Chef and proper storage and sanitation of food and equipment.
Candidates must hold a valid food handling certification and demonstrate the physical stamina required to stand and walk for extended periods, handle lifting up to 50 pounds, and work in varying temperature conditions. Murrieta Hot Springs Resort emphasizes teamwork, excellent communication skills, and the ability to maintain confidentiality. This position requires flexibility to work varying schedules aligned with business demands and excellent adherence to attendance guidelines.
This role offers significant growth potential within a prestigious establishment committed to culinary excellence and sustainability, where employees are recognized and rewarded for their dedication and skill. Murrieta Hot Springs Resort values safety, quality, and guest satisfaction, making it an ideal workplace for culinary professionals aiming to advance their careers while contributing to a unique dining experience.
The role of Station Cook I at Murrieta Hot Springs Resort is a vital position within the culinary team, offering an excellent opportunity for cooks who are passionate about food preparation and service in a dynamic resort environment. This is a full-time, hourly position with a competitive wage ranging from $18.00 to $21.00 per hour, depending on experience. The Station Cook I is responsible for planning, preparing, and presenting menu items and daily specials with precision and adherence to established recipe and plating guidelines. This position involves setting up and maintaining a clean, organized workstation, ensuring all food handling protocols and health standards are rigorously followed.
In this role, the Station Cook I will not only execute high-quality food preparation but also oversee the training and performance of Line Cooks, ensuring smooth kitchen operations and consistent delivery of exceptional dishes. The ideal candidate must be capable of handling multiple stations, thriving under pressure, and maintaining focus despite frequent interruptions. Responsibilities also include inventory management by communicating supply needs to the Sous Chef and proper storage and sanitation of food and equipment.
Candidates must hold a valid food handling certification and demonstrate the physical stamina required to stand and walk for extended periods, handle lifting up to 50 pounds, and work in varying temperature conditions. Murrieta Hot Springs Resort emphasizes teamwork, excellent communication skills, and the ability to maintain confidentiality. This position requires flexibility to work varying schedules aligned with business demands and excellent adherence to attendance guidelines.
This role offers significant growth potential within a prestigious establishment committed to culinary excellence and sustainability, where employees are recognized and rewarded for their dedication and skill. Murrieta Hot Springs Resort values safety, quality, and guest satisfaction, making it an ideal workplace for culinary professionals aiming to advance their careers while contributing to a unique dining experience.
Job Requirements
- stand and walk for varying lengths of time, often long periods of time
- remain in stationary position for 45 minutes throughout work shift
- work environment can be hot and/or cold throughout the shift
- bend, stoop, squat and stretch to fulfill cleaning requirements
- exert physical effort in transporting fifty (50) pounds
- good communication skills, both written and verbal
- grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
- employment is contingent upon successful completion of a background check and verification of work authorization
- may be required to work varying schedules to reflect the business needs of the property
Job Qualifications
- food handling certification required
- ability to work all stations on the line
- ability to work in a high demand, sometimes high pressure environment
- compute basic arithmetic
- comprehend and follow recipes, including the ability to expand/condense recipes
- regular attendance according to established guidelines
- ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
Job Duties
- prepare all menu items following recipes and yield guides
- set up work station with required mise en place, tools, equipment and supplies
- breakdown work stations and complete closing duties at the end of last shift of the day
- inspect the cleanliness and working conditions of all tools, equipment and supplies
- inform the sous chef 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
- check pos printers on the line
- ensure they are in working order and there is enough paper available for the shift
- maintain proper storage procedures as specified by health department and hotel requirements
- follow all food handling guidelines
- perform other duties as assigned
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
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