Line Cook at Carté Hotel

San Diego, CA, USA|Onsite

Job Overview

Employment Type

Hourly

Full-time

Compensation

Type:

Hourly

Rate:

Range $19.00 - $21.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

competitive hourly wage

Opportunity for career advancement

Work in a modern hotel environment

Team-oriented work culture

Training and development programs

Employee Discounts

Health and safety training

Job Description

Carté Hotel is a stylish, modern sanctuary located in the heart of downtown San Diego. This upscale hotel offers sleek guestrooms, a heated saltwater pool, an elevated fitness center known as FIT, and several sophisticated food and beverage outlets. The venue also features versatile event spaces that are perfect for hosting weddings, corporate functions, and social celebrations. The hotel emphasizes a fusion of contemporary design with exceptional hospitality to create an inviting and luxurious atmosphere for guests.

RMD Group is the innovative hospitality company behind Carté Hotel. Founded by three partners passionate about crafting unforgettable experiences, RMD Group has bee... Show More

Job Requirements

high school diploma or equivalent
minimum of 2 years culinary experience, preferably in a high-volume environment
must obtain San Diego County Food Handlers Card within 30 days of employment
serve safe certificate preferred
ability to sit, stand or walk for up to 8 hours continuously
ability to lift at least 50 pounds safely
ability to bend, stoop, climb, push and pull
willingness to work holidays, nights and weekends
must complete anti-harassment and nondiscrimination training

Job Qualifications

minimum of 2 years of experience, high volume preferred
motivated, hard-working and passionate
attention to detail, speed and accuracy in job functions
ability to prioritize and organize
clear thinker with calm demeanor who uses good judgment to resolve problems
ability to follow directions thoroughly
understanding of guest service needs
excellent communication skills
ability to work cooperatively in a team environment
comfort with learning new skills
critical thinking and reasoning skills to solve problems quickly
effective time management
rapid learning of new recipes and procedures
ability to work in a stressful, fast-paced environment
flexibility to work holidays, nights and weekends

Job Duties

assist in kitchen set up prior to restaurant opening
monitor stations to ensure proper quality, temperature and freshness of products
maintain all production pars
ensure all served food meets company and health quality standards
prepare all specialty items as directed by the executive chef, CDC, sous chef
communicate daily with the executive chef, CDC, sous chef regarding product specification and execution
set up and prepare food items for assigned station
work quickly and efficiently to ensure food is plated at the same time on the line
assist other line cooks as needed
prepare assigned portion to be plated meal as assigned by chefs
assemble dishes and provide garnishment
monitor and abide by efforts to eliminate food waste
maintain clean and sanitary conditions
properly store unused items and shut off all equipment at the end of the shift
participate in cleaning kitchen before closing the restaurant
maintain all procedural manuals and guides including menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP booklet
remain in compliance with mandatory trainings including sexual harassment training and workplace safety training
follow all company procedures
perform other job duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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