Cook III

HSH Group / The Peninsula Hong Kong; California (MO); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a Cook III to join their dynamic team in sunny California. This role offers the opportunity to work in a prestigious hotel environment while honing culinary skills and contributing to a vibrant kitchen atmosphere. As a Cook III, you will prepare exquisite meals under the guidance of experienced chefs, ensuring that guests receive exceptional service and delightful dining experiences. With a focus on growth and development, this position is ideal for those passionate about culinary arts and eager to thrive in a fast-paced, fine dining setting.

Benefits

Exceptional medical benefits

Employee discounts on Lodge

Employee discounts on Golf

Employee discounts on Dining services

Qualifications

• Minimum 2 years’ experience in a professional kitchen.
• Proficient in various cooking techniques.

Responsibilities

• Prepare meals as directed by the Executive Chef.
• Work various cooking stations during service.
• Delegate duties in absence of Chef or Sous Chef.

Skills

Culinary Arts

Cooking Techniques

Fast-Paced Environment

Job description

Working alongside the amazing team at The Quail, we are seeking a Cook III to support our Kitchen Department.

• Work for a highly prestigious hotel located in sunny Carmel Valley, California.
• Learn and grow within a strong hospitality operation.
• Exceptional medical benefits, employee discounts on Lodge, Golf, and Dining services.

Key Accountabilities

• Prepare meals for all areas of The Quail as directed by the Executive Chef and/or Sous Chef.
• Actively work the pantry, grill, fryer, and broiler stations of the restaurant and banquet kitchen during service at the discretion of the Executive Chef and/or Sous Chef.
• Delegate duties to other cooks on the line in the absence of the Chef or Sous Chef.
• Ensure each guest receives consistent services and products.

General Requirements

• Passion for or interest in culinary arts.
• Minimum of 2 years’ experience in a professional kitchen.
• Proficient in cooking techniques such as baking, roasting, sautéing, grilling, boiling, blanching, and frying.
• Able to work in a fast-paced fine dining environment.
• Able and willing to work on a shift basis, including weekends, evenings, and holidays.