Line Cook

Rancho Valencia Resort & Spa•Rancho Santa Fe, CA

6d•$20 - $24

About The Position

The Line Cook prepares and plans lunch and dinner items while maintaining established quality standards. The role requires knowledge of all menus, flexibility to assist employees and perform tasks that improve service, and active participation in developing work systems that improve quality and efficiency. This position works the PM shift from 2:00 p.m. to 10:30 p.m. The Line Cook prepares and plates menu items and special requests, sets up and manages an assigned station, checks product quality and station readiness before service, and prepares for anticipated business levels. The role also includes setting up and serving functions according to banquet event orders, receiving and storing food items, assisting with inventory, maintaining sanitation and safety standards, controlling waste, and following proper closing procedures. The Line Cook coaches cooks below them, communicates concerns to the Chef on duty, and supports hotel community service, sustainability, and environmental initiatives. The position pays $20 to $24 per hour, based on experience.

Requirements

Must be available to work the PM shift from 2:00 p.m. to 10:30 p.m.
High school diploma or GED equivalency.
Either graduation from culinary school with 2 to 3 years of fine-dining cooking experience, or 5 to 6 years of cooking experience in breakfast and lunch, international, and regional cooking in a fine-dining establishment.
Ability to communicate in English with vendors, guests, and staff so they understand.
Ability to perform mathematical calculations, including recipe conversions.
Current San Diego County food handler card.
Must be flexible in scheduling, including working third shift if needed.
Must provide own cooking tools for assigned duties.
Advanced culinary and knife skills, including cooking methods and knowledge of meats, fish, vegetables, soups, sauces, butchering, product identification, stock preparation, and expediting.
Garde Manger and baking skills.
Supervisory skills, including guiding and coaching cooks with constructive feedback.
Ability to multitask.
Knowledge of kitchen terminology.
Knowledge of products, their uses, and availability.
Must be in good physical condition and able to stand for 8 consecutive hours, walk, kneel, and lift a minimum of 50 pounds.
Frequent or occasional ability to reach, bend, push, pull, twist, lift, and climb; constant ability to grasp, turn, and use finger dexterity.
Ability to lift or carry up to 10 pounds frequently and 25 pounds occasionally.
Ability to meet the stated vision and hearing requirements, including viewing small print and details, communicating with staff and the public, and hearing fire alarms and emergency equipment.

Nice To Haves

One year of prior Cook experience.
Prior work experience in a 5 Star/5 Diamond Hotel.
Stable work history.
Knowledge of current food trends.
Ability to perform tasks under pressure and within tight time constraints.
Strong organizational and problem-solving skills.

Responsibilities

Report to work as scheduled and be in uniform at the scheduled start time.
Maintain a clean and sanitary work area, including using sanitizer between jobs.
Check for and report equipment malfunctions or failures.
Prepare the daily production list and complete assignments promptly.
Set up the assigned workstation and ensure requirements are organized before restaurant opening.
Supervise fellow employees’ stations as assigned.
Ensure products meet quality standards for service and complete daily line checks before service.
Take the entitled lunch break before the fifth hour of work and report arrivals, breaks, and departures to the Chef on duty.
Prepare and plate menu items and special requests.
Set up and serve functions according to Banquet Event orders.
Anticipate business levels and plan and prepare for the following day.
Follow recipe specifications, portion sizes, and cooking methods.
Maintain a professional atmosphere in the kitchen.
Inspect refrigerators daily for product rotation, labeling, dating, and compliance with Health Department regulations.
Receive and check food items from requisitions or orders and store them properly.
Assist with inventory counts and controls.
Use and maintain kitchen equipment and machinery safely.
Follow safety standards and help prevent accidents by identifying hazardous situations.
Supervise and coach cooks below the role, providing constructive feedback.
Inform the Chef on duty of problems, concerns, inconsistencies, or product shortages.
Maintain a positive attitude with coworkers and guests and perform expediting duties.
Follow recycling procedures and kitchen energy-management practices.
Control waste and remain aware of costs within the area of responsibility.
Complete proper closing procedures for the assigned station and check out with the Chef de Partie or Chef on duty to confirm station and prep are stored correctly.
Clock out in uniform and leave the property immediately after the shift.
Participate in Safety Programs and follow injury-reporting and safety-behavior requirements.
Participate in and support hotel community service, sustainability, and environmental initiatives.
Perform other duties as directed, developed, or assigned.