ARLO Line Cook (AM Shift)

CoralTree Hospitality•San Diego, CA

1d•Onsite

About The Position

As a Line Cook at ARLO San Diego, you will prepare and execute menu items aligned with the restaurant’s bold, creative culinary style using fresh, local ingredients. You’ll work in a dynamic, high-volume environment with brunch, dinner, and special event service. You’ll maintain high standards of food quality, speed, consistency, and presentation. Our ideal Line Cook thrives in a fast-paced kitchen and contributes to a team that delivers memorable guest experiences.

Requirements

Minimum 1–2 years of experience in a high-volume kitchen (hotel, resort or upscale restaurant preferred).
Strong technique, working knowledge of multiple cooking methods, and ability to quickly learn new dishes and stations.
Ability to work efficiently under pressure, independently and as part of a team.
Excellent attention to detail, consistent quality, and strong sense of timing.
Basic knife skills, familiarity with sauté, grill and fry stations.
Flexibility to work evenings, weekends, holidays and variable shifts depending on business levels and events.
Ability to follow recipes and kitchen standards while maintaining creativity and service excellence.
Good communication skills and ability to follow direction from chefs and kitchen leadership.

Nice To Haves

Knowledge of local ingredients and seasonal cooking is a plus.

Responsibilities

Prepare, cook and plate menu items (appetizers, entrées, sides) in accordance with ARLO’s recipes, presentation standards, and quality.
Follow daily prep lists, station assignments, and mise en place to ensure smooth service periods (including brunch with DJ, dinner service, and event functions).
Work stations independently once trained (grill, sauté, fry, pantry, etc.).
Ensure food freshness and ingredient quality by monitoring par levels, rotating stock, checking for spoilage, and notifying management of shortages.
Maintain cleanliness, organization and safety of your station: sanitize surfaces, clean equipment, store tools properly, maintain food-safety protocols and HACCP compliance.
Communicate with front‐of-house and other kitchen team members to coordinate timing of dishes, ensure proper flow of service, and respond quickly to guest or service issues.
Adhere to portion control and plating guidelines to maintain cost control and consistency across dishes.
Assist with special event setups, buffet or banquet service tie‐ins as required within the resort's meetings/convention business.
Participate in training, continuous improvement, and development of culinary team standards.