Cook I

Jobs2Web; Newport Beach (CA); On-site; USD 52,000 - 78,000; Full time

Job summary

The Resort at Pelican Hill in Newport Beach, CA is seeking an experienced line cook leader to run the day-to-day operations of a high‑end kitchen station. You will supervise sauces, guide cooks, and ensure timely, quality plating in line with our luxury dining standards.

Ideal candidates have formal culinary training, color to multi-task under pressure, and hold required California food safety certifications. This role requires working weekends/holidays and maintaining impeccable kitchen hygiene.

Qualifications

• High school graduate with an apprenticeship, cooking school or culinary institute education.
• Running the line, supervise preparation of sauces, supervise other cooks, takes charge of kitchen in absence of Sous Chef.
• 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.

Responsibilities

• Run the day to day operation of the assigned station.
• Assist in creating and preparing menus items and specials.
• Check and complete mise en place and pars and set-up the station.
• Communicate with the Chef de Cuisine, the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.
• Utilize the computer system in retrieving orders.
• 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.
• Embody mission, vision and values of the hotel daily.
• Perform other tasks or projects as assigned or requested.

Skills

Line leadership

Sauce supervision

Multitasking

Food safety

Education

High school diploma or equivalent

Culinary training/certification

Job description

Select how often (in days) to receive an alert:

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

• Follow proper payroll and uniform procedures.
• Run the day to day operation of the assigned station.
• Assist in creating and preparing menus items and specials.
• 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.
• Utilize the computer system in retrieving orders.
• 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.
• Embody mission, vision and values of the hotel daily.
• Perform other tasks or projects as assigned or requested.

Minimum Qualifications / Other Expectations:

• High school graduate and an apprenticeship, cooking school or culinary institute education.
• Running the line, supervise preparation of sauces, supervise other cooks, takes charge of kitchen in absence of Sous Chef.
• 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.

Perched upon 504 acres of unrivaled coastal beauty, The Resort at Pelican Hill is a world unto itself with seven exceptional dining options, 36 holes of world-class golf and the #1 Spa in California.

Our employee community is comprised of hard-working, dedicated hospitality professionals who create memorable experiences that stay with guests long after they’ve left. It’s an environment populated with talented, passionate and experienced people, a collaborative spirit and abundant opportunities.

The Irvine Company is committed to providing equal opportunity in all of our employment practices, including selection, hiring, promotion, transfer, compensation, termination, and training, without regard to race, religion, color, sex, sexual orientation, gender, gender identity, national origin, ancestry, citizenship status, marital status, pregnancy, age, medical condition, genetic information, military and veteran status, disability, or any other basis protected by federal, state, and local law. Reasonable accommodation is available for qualified individuals with disabilities, upon request.