Line Cook III (FT) (AM/PM) ("Cocinero/a de Linea")
$56,472–$56,472 year
On-siteLa Jolla, California, United States or Lodge, South Carolina, United States
Job Summary
Prepare and present menu items in your specific station by consistently following recipes and established techniques. Maintain fresh, organized mise en place at all times and rotate stock to eliminate waste while ensuring quality is never compromised. Assist other cooks in achieving their goals, fostering teamwork and camaraderie while upholding the highest standards of cleanliness per Health Department and hotel requirements. Practice established safety and emergency procedures and perform additional duties as directed by leadership. Work scheduled shifts with regular, predictable attendance, rotating stock to maintain freshness.
Required Qualifications
- At least 1 year of relevant experience and/or training
- Availability to work on weekends and holidays
- Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges
- Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift
- Ability to lift up to 25 lbs
- Must be able to attain a valid San Diego County Food Handler certification upon hire
Desired Qualifications
- Prior experience in a high-volume, upscale restaurant environment
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