Crush Lounge - Cook 3

Fairfield, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $19.00 - $20.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Equal opportunity employer

Job Description

Pacific Hospitality Group is a distinguished hospitality company known for its commitment to excellence, diversity, and creating inclusive environments for employees. With a solid reputation in the hospitality industry, the group specializes in managing hotels, resorts, and high-volume restaurants, providing exceptional culinary experiences to guests across various locations. Their mission revolves around maintaining high standards of service while fostering a positive workplace culture where every employee is valued and respected. This approach not only enhances guest satisfaction but also promotes career growth and development among team members.

The role of Cook III is an entry-level culinary position designed for indi... Show More

Job Requirements

0-2 years of kitchen experience
basic knife skills
familiarity with core cooking methods
ability to follow instructions
ability to work efficiently in fast-paced environment
understanding of food safety standards
food handler card required or obtainable within 30 days
willingness to learn and work as part of a team
availability to work nights, weekends, and holidays
physical ability to stand for extended periods
ability to lift up to 50 lbs

Job Qualifications

0-2 years of kitchen experience, preferably in a hotel, resort, or high-volume restaurant
basic knife skills and familiarity with core cooking methods (grill, sauté, roast, fry)
ability to follow instructions, work efficiently, and stay organized in a fast-paced environment
understanding of basic food safety and sanitation standards (food handler card required or obtainable within 30 days)
willingness to learn, take feedback, and work as part of a team
availability to work flexible hours including nights, weekends, and holidays
physical ability to stand for extended periods and lift up to 50 lbs
culinary school education or certificate (nice to have)
familiarity with farm-to-table ingredients or seasonal cooking (nice to have)
exposure to large-batch production or banquet prep (nice to have)

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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