Line Cook

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Job Description

At The Resort at Pelican Hill, we’re proud of our accolades, but we know our success begins with our team.

Newport Beach’s only Five-Star resort is looking to add Five-Star employees to our team of more than 1,000 hard working, talented and dedicated hospitality professionals. If you think you have what it takes to create personalized, memorable experiences for Pelican Hill’s discerning guests from near and far, we want to get to know you.

 

POSITION SUMMARY

Prepare high quality food products as assigned in accordance health and safety practices.

We offer our Culinary Team a creative environment, exposure to international cuisines and first-class training, as well as gorgeous ocean views, a complimentary on-site employee cafeteria and tremendous opportunity for growth across our Resort Properties portfolio.

 

JOB DUTIES

  • Follow proper payroll and uniform procedures.
  • Run the day to day operation of the assigned station.
  • Check and complete mise en place and pars and set-up the station.
  • Complete requisitions, obtain proper signatures, and submit to the Purchasing department.
  • Communicate with the Chef de Cuisine, the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.
  • Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
  • Maintain a good working relationship with other employees.
  • Store items properly at the end of the shift.
  • Ensure a clean, neat and organized work area.
  • Handle and report any accident immediately, no matter how minor.
  • Conduct oneself in a professional manner at all times to reflect the high standards of hotel.
  • Respond properly in any hotel emergency or safety situation.
  • Follow all guidelines for timely food service to guests.
  • Maintain food service sanitation certification and use all learned standards within the kitchen.
  • Maintain knowledge of the hotel, daily events, safety and service standards.
  • 10’-5’-3’ rule.
  • Embody mission, vision and values of the hotel daily.
  • Ensure daily line-up attendance.
  • Perform other tasks or projects as assigned or requested.

 

MINIMUM QUALIFICATIONS

  • High school graduate and an apprenticeship, cooking school or culinary institute education.
  • Pantry cook; assigned station (cold or hot); is developing cooking techniques at various temperatures.
  • New graduate and/or limited experience: prep cook/pantry cook/banquet cook.
  • Ability to multi-task in a fast paced, high pressured environment.
  • Ability to work not traditional working hours, weekends and all holidays.
  • Possess current health department certifications required to work in a kitchen.
  • Must have current California Food Handler Card or willingness and ability to obtain California Food Handling Card before first day of employment.

Tagged as: cook, Garde Manger, line cook, prep cook