Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $19.00 - $20.50
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Equal opportunity employer
dynamic team environment
Career growth opportunities
Training and mentorship
flexible scheduling
Job Description
Pacific Hospitality Group is a well-established leader in the hospitality industry, renowned for delivering exceptional guest experiences across its portfolio of hotels, resorts, and dining establishments. Committed to excellence and innovation, the company prides itself on cultivating a supportive and inclusive workplace where employees can thrive and develop their careers. With a focus on high standards in culinary arts and guest service, Pacific Hospitality Group emphasizes teamwork, growth, and a passion for hospitality to build memorable experiences for every guest.
The Cook III position at Pacific Hospitality Group offers an excellent opportunity for individuals eager to gain foundational culinary ... Show More
The Cook III position at Pacific Hospitality Group offers an excellent opportunity for individuals eager to gain foundational culinary ... Show More
Job Requirements
- 0–2 years of kitchen experience, preferably in a hotel, resort, or high-volume restaurant
- ability to stand for extended periods and lift up to 50 lbs
- availability to work flexible hours including nights, weekends, and holidays
- food handler card required or obtainable within 30 days
Job Qualifications
- culinary school education or certificate is a plus
- familiarity with farm-to-table ingredients or seasonal cooking is beneficial
- exposure to large-batch production or banquet prep is advantageous
- basic knife skills and familiarity with core cooking methods (grill, sauté, roast, fry)
- understanding of basic food safety and sanitation standards
- ability to follow instructions, work efficiently, and stay organized in a fast-paced environment
- willingness to learn, take feedback, and work as part of a team
Job Duties
- assist with prep tasks such as chopping vegetables, portioning ingredients, and setting up stations according to daily prep lists
- cook and assemble menu items on the line under the direction of senior cooks or chefs
- follow recipes and portion guidelines to ensure consistency and quality
- maintain cleanliness and organization of your station, including proper labeling, dating, and storage (FIFO)
- support banquet and in-room dining prep as needed
- follow all food safety protocols, including proper temperature logs and sanitation procedures
- participate in daily kitchen clean-up and breakdown of stations
- learn and grow under the guidance of Cook I, Cook II, and Sous Chef-level leadership
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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