Line Cook -The Pass by Charlie Palmer at Paso Robles Inn

Peregrine Hospitality•Paso Robles, CA

3d•Onsite

About The Position

The Pass by Charlie Palmer, the restaurant, bar, and lounge at the historic Paso Robles Inn, serves breakfast, lunch, and dinner with modern, approachable cooking and fine-dining polish. Charlie Palmer Collective is seeking a Line Cook with a strong interest in food and wine and the experience and drive to support the culinary program for a historic property with multiple food and beverage outlets. The role coordinates with the property’s Director of Culinary and Chef Palmer, offering the opportunity to develop within a recognized culinary brand. The Line Cook performs food preparation and cooking duties, sets up and breaks down the assigned station, and maintains food quality, safety, sanitation, and organization. The position requires working efficiently with limited supervision, collaborating with coworkers and other departments, and meeting production schedules and service timelines. Shifts are scheduled flexibly according to business needs and may include nights, weekends, holidays, and special events. The work can involve hot, noisy, and confined conditions, extended standing, and frequent handling of goods and equipment.

Requirements

At least 2 years of experience in a qualified position in a property food and beverage division.
Proven experience as a cook; cook experience is required.
In-depth knowledge of food safety standards and kitchen sanitation practices.
Strong team-player mentality.
Ability to work under pressure and manage multiple tasks efficiently.
Excellent communication and organizational skills.
Flexible schedule availability, including weekends, holidays, and special event days.
Ability to speak, understand, and communicate effectively in the workplace.
Ability to prioritize and work efficiently with limited supervision.
Detail-oriented, with the ability to multitask, organize, and follow up.
Ability to work with attention to detail, speed, and accuracy and to remain calm and use good judgment to resolve problems.
Ability to follow directions, understand guest service needs, and work cohesively with coworkers.
Ability to meet production schedules and service timelines.
Ability to transport cases of received goods and pots and pans of food between storage, preparation, workstation, and serving areas.
Ability to work with food products and ingredients and use the senses to ensure quality standards are met.
Ability to comprehend and follow recipes.
Ability to lift and/or carry up to 40 pounds frequently.
Ability to stand for extended periods and to bend, twist, push, pull, stoop, and kneel.
Ability to hear, understand, and communicate orally and in writing with staff, vendors, and guests, including in normal in-person and phone conversations.
Ability to work long hours when required.
Follow PPE safety requirements when required for assigned duties and when using tools and equipment.

Nice To Haves

Experience in a luxury hotel or fine-dining environment.
Previous pizzeria or artisan pizza experience.

Responsibilities

Perform basic food preparation and cooking duties as assigned.
Maintain organization, cleanliness, and sanitation of work areas, stations, and equipment.
Comply with departmental policies, service procedures, standards, safety procedures, and operating practices.
Maintain food quality and food safety standards.
Complete opening duties, including setting up the assigned station, preparing food lists, requisitioning items, and transporting supplies from storage.
Prepare food items for the current meal period and the next service.
Cook for the scheduled meal period as assigned.
Remove soiled wares from the station and transport them to the dishwashing area.
Break down the workstation and complete closing duties.
Work cohesively with coworkers and other departments as part of a team.
Follow 4 Keys service standards and continually strive to improve operational standards.
Adhere to attendance and reliability standards.
Perform additional guest service and other duties as assigned by management.