LINE COOK
$44,720–$44,720 year
On-site · Temecula, California, United States
Job Summary
Cook II/Line Cook in a high-volume, fast-paced hotel kitchen. Prepare food according to recipes and restaurant specifications, including pizzas at the pizza/broiler stations. Butcher meat, poultry and seafood with attention to waste, prepare soups and sauces, create menu specials, and maintain a clean, organized workstation. Assist Executive Chef in the absence of the Sous Chef/Lead Line Cook. Ensure safety, sanitation, and adherence to Ponte values and service standards. Must lift up to 50 lbs, work weekends/holidays, and possess or obtain a Riverside County Food Handler’s Card. English proficiency and strong communication are essential.
Required Qualifications
- High School Diploma or GED
- 2-4 years of related experience
- Knife skills and cooking terms essential
- Demonstrates excellent knowledge of all stations on the line
- Knowledge of basic meat, poultry and fish butchering
- Knowledge of braising, sautéing, grilling, broiling and frying techniques
- Fluent in English (reading, writing and speaking)
- Excellent communication skills
- Ability to lift up to 50 lbs
- Ability to work weekends and holidays
- Must have or have the ability to obtain a Riverside County Food Handler’s Card
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