PM Restaurant Cook

San Diego, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Exact $28.10

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development opportunities

team environment

Job Description

InterContinental Hotels & Resorts is a globally recognized luxury hospitality brand committed to delivering exceptional guest experiences that are cosmopolitan, elegant, and memorable. With a rich heritage stretching across many decades, InterContinental stands as a symbol of refinement and world-class service, attracting discerning travelers who seek more than just accommodation but a lifestyle of luxury and sophistication. The brand operates as part of the IHG (InterContinental Hotels Group), which is one of the world’s leading hotel companies, noted for its portfolio of distinctive hotel brands that cater to travelers worldwide.

As a renowned player in the luxury hotel sector, InterContinental Hotels & Resorts emphasizes creating unique moments for guests by combining stylish environments with personalized service. The brand philosophy highlights being “in the know” by anticipating and meeting guests’ needs with charm and confidence. Employment at InterContinental means joining a dynamic team dedicated to delivering exceptional service standards, supported by a culture that values respect, teamwork, and continuous learning.

This job posting is for a culinary role predominantly focused on food preparation, kitchen operations, and culinary quality at one of the InterContinental properties. The role is ideal for someone passionate about cooking and hospitality, looking to contribute to a prestigious hotel brand that prides itself on exceptional food and dining experiences. The work environment is fast-paced and demands a strong commitment to food safety, quality, and teamwork.

The salary for this position is $28.10 per hour, reflecting competitive compensation for culinary professionals within the hospitality industry. As a Culinary Team Member, your primary responsibility will be to prepare exquisite food items following prescribed recipes and quality standards while maintaining a clean, safe, and organized kitchen environment. You will have a crucial role in ensuring the guest experience is memorable through the preparation and presentation of appealing and delicious dishes.

In this role, you will be expected to be approachable and charming, demonstrating confidence and respect in interactions with team members and possibly guests. Staying attentive to the moment and anticipating kitchen needs is critical for smooth operations and guest satisfaction. You will make dining experiences memorable by applying your culinary knowledge and personal style to every dish prepared.

The position includes duties such as reading menu forecasts to estimate food requirements, regulating kitchen equipment temperatures, coordinating with other departments such as stewarding, and ensuring sanitation and food safety compliance according to local and federal standards. The role also involves inventory management, portion control, food preparation for events, and maintaining the highest standards of presentation and quality. You will be part of a dedicated kitchen team that promotes communication, efficiency, and seamless service delivery.

Overall, this opportunity at InterContinental Hotels & Resorts offers a rewarding career path for those who enjoy the culinary arts and wish to grow within a globally recognized brand that values excellence, teamwork, and guest-centric service.

Job Requirements

High school diploma or equivalent preferred
ability to carry or lift items weighing up to 50 pounds
ability to stand and move about the kitchen for extended periods
ability to communicate effectively with others
ability to handle food, objects, products and utensils safely
ability to bend, stoop and kneel as needed
must have personal knives for job function
three years of prior cooking experience preferred
culinary degree or training desired

Job Qualifications

Basic reading, writing and math skills
some prior food preparation experience preferred
three years of prior cooking experience preferred
culinary degree or training desired
ability to communicate effectively with team members
knowledge of food safety and sanitation guidelines
able to use kitchen tools and equipment safely
ability to work in a fast-paced kitchen environment
strong teamwork and interpersonal skills
knowledge of portion control and inventory procedures

Job Duties

Prepares food items according to prescribed recipes and guidelines
reads menu to estimate food requirements and requisitions food from storage
adjusts thermostat controls to regulate and maintain appropriate temperature of kitchen equipment and tools
observes and tests foods being cooked
uses thermometer to ensure food is cooked and maintained at proper temperature
participates in the preparation of, checks and approves food items prepared
ensures that all food is prepared in an attractive and appetizing manner
works with stewarding department to coordinate needs
prepares work area for next service period
checks daily function sheets and prepares items accordingly
plates up for functions as needed
ensures the proper handling, cleanliness and maintenance of the working area
maintains sanitation, cleanliness, safety and health standards
inspects the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens
portions food onto serving plates and maintains high quality standard
follows all standard food handling, sanitation and health department guidelines
assists in controlling all food products, leftovers, waste and refrigeration organization
cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed
maintains work area in clean and organized manner
notifies management of unsafe conditions, needed maintenance of any equipment and any accidents
prepares salads, sandwiches, cold food entrees and other prepared foods according to portion and quality standards specified in recipes
controls food usage to minimize waste
promotes teamwork and quality service through daily communication and coordination with other departments
maintains supplies and equipment for service at the station areas
assists cooks and stewards during peak activity periods
advises supervisor of low inventory items and problems related to equipment, food quality, portions, etc
performs receiving and inventory duties as specified by supervisor and stocks supplies as requested
maintains a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis
maintains a clean, neat and well-organized work area including reach-ins, walk-ins and counters
reports all unsafe or malfunctioning equipment to supervisor
assists with other duties as needed