Line Cook / Part Time

Pyramid Global Hospitality•Lake Arrowhead, CA

19d•Onsite

About The Position

Pyramid Global Hospitality is seeking a passionate and motivated individual to join their Culinary team as a Line Cook. This seasonal position, running from May 2026 to Mid-January 2027, offers an opportunity to develop culinary skills in a professional kitchen environment. The ideal candidate will have previous experience, a strong desire to learn, and the ability to work with a culinary leadership team to create menus that reflect seasonal availability and the restaurant's concept. The Cook will assist the Chef in food production for various outlets including the kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. A key aspect of the role involves maintaining adequate production levels among the kitchen staff. Lake Arrowhead Resort and Spa, the property where this role is based, is situated in the San Bernardino Mountains and offers guests access to Lake Arrowhead and a variety of outdoor activities. The resort features a Bar & Restaurant, Spa & Wellness Center, Outdoor Pool & Lake Beach, and extensive meeting and event spaces.

Requirements

1-3 years previous experience working in a professional kitchen environment
Active Food handler’s certification or the ability to get it
Must be willing to work a variety of day/night and weekend shifts
Requires strong organizational skills
Must be able to work independently
Able to be on your feet for long periods of time
Able to lift at least 50 pounds
At least 21 years of age
Have a desire to exceed expectations
An energetic personality

Nice To Haves

Creative, motivated, and passionate about growing their talents in the kitchen
Strong desire to learn
Develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant

Responsibilities

Develop knowledge and skills in various cooking procedures and methods (grill, sauté and fry)
Experience using knives and various kitchen equipment
Reach and recreate recipes
Be consistent on all food preparation
Learn how to minimize food waste through cross utilization
Work with a world class culinary team
Create workstations with all needed ingredients and cooking equipment
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat)
Keep a sanitized and orderly environment in the kitchen
Ensure all food and other items are stored properly
Be responsible for the quality of ingredients
Assist the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining
Maintain a passive leadership role in maintaining adequate production level from the Kitchen staff