Cook 3

Pacific Hospitality Group; Orange (CA); On-site; USD 42,000 - 63,000; Full time

Job summary

Pacific Hospitality Group is seeking a dedicated line cook to support hotel dining operations. You will prepare a variety of items, read menus, maintain sanitation, and ensure accurate portioning and timely service.

Ideal candidates have some food prep experience, basic math skills, and knowledge of knife handling. A culinary degree or training is preferred, with a commitment to food safety and high-quality guest experiences.

Qualifications

• Six months of food preparation experience preferred.
• Basic knife handling and safety knowledge.
• Ability to read recipes and follow instructions.

Responsibilities

• Prepares food items such as salads, soups, sauces, meats, and vegetables.
• Reads menu to estimate food requirements and requisitions from storage.
• Monitors oven temps and ensures proper cooking temperatures.
• Cleans and maintains kitchen areas and equipment.

Skills

Food prep

Knife handling

Basic math

Education

Culinary degree or training

Job description

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

What You Will Accomplish

• Prepares food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.
• Reads menu to estimate food requirements and requisitions food from storage.
• Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills, roaster and steam kettles.
• Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and knives.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked.
• Uses thermometer to ensure food is cooked/maintained at proper temperature.
• Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
• Washes, peels, cuts and shreds vegetables and fruits to prepare them for use.
• Follows all standard food handling, sanitation and health department guidelines.
• Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
• Assists in controlling all food products, leftovers, waste and refrigeration organization.
• Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed.
• Maintains work area in clean and organized manner.
• Prepares work area for next service period, including emptying trash receptacles.
• Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.

What You Will Bring

• Prepares, seasons and cooks soups, vegetables and other food items for consumption at restaurants and/or in-room dining.
• Great If you have Six months prior food prep experience preferred.
• Culinary degree or training desired.
• Possess a basic knowledge of food preparation, professional cooking and knife handling skills.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
• Ability to read and comprehend simple instructions, recipes, short correspondence and memos.
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Must know all applicable health standards.

At Pacific Hospitality Group, we believe in empowering team members as entrepreneurial thinkers who create value through integrity, vision, humility, and personal accountability. Guided by the principles of Principled Entrepreneurship, we foster an environment where individuals are encouraged to challenge the status quo, act with purpose, and take ownership of their impact. We support our team in discovering their unique gifts, continuously growing their capabilities, and contributing meaningfully—not just to our business, but to the lives of our guests, communities, and one another.