Paradies Lagardère Cook II Mustards Grill - San Francisco International Airport

Paradies Lagardère•South San Francisco, CA

2h•Onsite

About The Position

At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels — from inspiring restaurant design and engaging guest experiences to exceptional hospitality and top-quality culinary offerings. We specialize in creating memorable dining experiences. The Cook II provides an exceptional dining experience to guests by preparing high-quality food with consistency, urgency, and attention to detail. This position plays a critical role in daily kitchen operations and requires a strong culinary foundation across multiple stations and service periods. The ideal candidate must possess experience preparing breakfast items, including working an egg station and executing breakfast service efficiently in a high-volume environment. During lunch and dinner service, the Cook II must be capable of working all line stations, including sauté, grill, pantry, and fry stations. This role also requires experience working with live-fire cooking methods. Our grill operation utilizes real firewood, and team members must be comfortable working in high-heat environments while maintaining safety, organization, and quality standards during fast-paced service periods. In joining our team, you commit to supporting our mission by demonstrating our service standards at all times while fostering a safe, respectful, and professional workplace free from harassment.

Requirements

Prior experience with breakfast service and egg station execution required.
Experience working sauté, grill, pantry, and fry stations required.
Strong understanding of cooking methods, ingredients, kitchen equipment, and food safety procedures.
Ability to read, write, and communicate effectively in English.
Ability to work flexible schedules including mornings, nights, weekends, and holidays in a 7-day operational environment.
Ability to stand for extended periods and perform repetitive motions including bending, lifting, reaching, and walking.
Ability to lift and carry up to 50 pounds.
Ability to work in varying kitchen conditions including high heat, smoke, steam, open flames, and loud environments.
Strong multitasking skills with the ability to remain organized and detail-oriented during busy service periods.
Ability to work independently while also contributing positively to a team environment.
Strong sense of urgency, reliability, and professionalism.

Nice To Haves

Minimum of 2 years of relevant line cook experience in a high-volume restaurant environment preferred.
Experience with live-fire or wood-fire grill cooking strongly preferred.
ServSafe Certification or equivalent preferred.
Culinary school diploma preferred but not required.
High School Diploma or GED preferred.

Responsibilities

Embodying a positive company image by providing courteous, friendly, and efficient service to guests and team members.
Embracing our family culture and upholding our core values: TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, and Commitment).
Demonstrating professionalism, positivity, and teamwork at all times.
Consistently providing exceptional guest experiences through quality food preparation and execution.
Preparing breakfast items including eggs, breakfast meats, potatoes, pancakes, and related menu items with consistency and efficiency.
Successfully operating and managing an egg station during breakfast service.
Executing lunch and dinner service across multiple stations including sauté, grill, pantry, and fry stations.
Following recipes and food presentation specifications with 100% adherence to quality standards.
Maintaining proper food handling, food safety, sanitation, labeling, rotation, and storage procedures in compliance with local, state, and federal regulations.
Using knives, slicers, kitchen equipment, and KDS systems safely and efficiently.
Maintaining a clean, organized, and sanitary workstation throughout service.
Ensuring all food is prepared and plated in a timely manner while maintaining consistency and presentation standards.
Assisting with prep production, inventory organization, and station setup/breakdown.
Supporting fellow kitchen staff and assisting with training new team members as needed.
Communicating effectively with the Executive Chef, General Manager, kitchen staff, and front-of-house team.
Working efficiently in a fast-paced, high-volume environment while maintaining composure under pressure.
Following all company grooming, uniform, and safety standards, including wearing slip-resistant shoes.
Performing additional duties as assigned by management.