Line Cook I

Carlsbad, CA, USA|Onsite

Job Overview

Employment Type

Hourly

Full-time

Compensation

Type:

Hourly

Rate:

Exact $24.00

Work Schedule

Day Shifts

Fixed Shifts

Benefits

competitive salary

Health Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Uniform allowance

Community service participation

Job Description

The hiring establishment is a prestigious hotel known for its commitment to excellence in hospitality and culinary arts. This hotel prides itself on maintaining high quality standards across all its services, including food and beverage. As a reputable establishment in the hospitality industry, it offers an inviting environment where guests experience exceptional dining experiences through its fine dining facilities and banquet services. The hotel fosters a culture of professionalism, teamwork, and continuous improvement, making it a desirable workplace for those passionate about culinary arts and hospitality.

The role being offered is for a Cook I position, specifically scheduled fo... Show More

Job Requirements

Must be available to work the PM shift from 2pm to 10:30pm
High school diploma or GED-equivalency
Culinary school graduate with 2 to 3 years cooking experience in fine dining or 5 to 6 years cooking experience in fine dining
Ability to communicate in English with vendors, guests and staff
Ability to perform mathematical calculations including recipe conversions
Must have current and up to date San Diego County food handlers card
Must be flexible in scheduling including 3rd shift if needed
Must have own cooking tools
Dedication to excellence and continued development of hotel reputation

Job Qualifications

Must be available to work the PM shift from 2pm to 10:30pm
High school diploma or GED-equivalency
Graduate from culinary school with 2 to 3 years cooking experience in fine dining or 5 to 6 years cooking experience, breakfast and lunch in international and regional cooking in a fine dining establishment
Ability to communicate in English with vendors, guests and staff
Must have current and up to date San Diego County food handlers card
Must have own cooking tools to perform assigned duties
Dedication to excellence with continued development of hotel reputation
Advance culinary skills including knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks and expediting
Garde Manger and baking skills
Supervisory skills to guide and coach cooks by giving constructive feedback
Ability to multi-task
Knowledge of kitchen terminology
Knowledge of products, uses and availability

Job Duties

Report to work as scheduled
Be in uniform when clocking in at your scheduled start time
Maintain a clean and sanitary work area
Place sanitizer bucket on work station, to be used between jobs to sanitize
Check and report any equipment malfunctioning or failures
Prepare daily production list
Work quickly and complete assignments
Responsible for set-up of assigned work station and supervision of fellow employees stations
Ensure all products are of the best quality for service
Set up work station ensuring all requirements are organized prior to the opening of the restaurant
Line checks daily before service to ensure quality and readiness
Take a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty
Prepare and plate menu items and special requests
Set up and serve functions according to Banquet Event orders
Anticipate business levels, plan and prep accordingly for the following day
Strictly adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
Maintain professional atmosphere throughout the kitchen
Daily inspection of all refrigerators to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations
Receive and check food items from requisition and/or orders and ensure items are properly stored
Assist in inventory counts and controls
Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
Supervise and coach cooks below you by giving constructive feed back
Inform Chef on duty of any problems, concerns, inconsistencies or product shortages
Remain positive with co workers and guests
Expediting abilities
Practice proper recycling procedures and kitchen energy management
Control waste, be aware of the costs attached to the area of responsibility
Responsible for proper closing procedures of assigned station
Checks out with Chef de Partie/Chef on duty before leaving to ensure his/her station and prep are stored correctly
Clock out in uniform and leave property immediately after shift
Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements
Participate in and support hotel efforts towards community service, sustainability and environmental initiatives
Perform other duties as directed, developed or 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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