Cook II

The Quail; Carmel (IN); On-site; USD 29,000 - 42,000; Full time

Benefits offered by this job

Medical benefits

Employee discounts on Lodge, Golf, and

Dining services

Job summary

The Quail in Carmel Valley, California, is seeking a Cook II to join its Kitchen Department and support the culinary team with hands-on meal preparation across pantry, grill, fryer, and broiler stations.

This position offers the chance to learn from renowned chefs within a prestigious hospitality operation, with weekday and weekend shifts. The role includes competitive benefits such as medical coverage and employee discounts on Lodge, Golf, and Dining services.

Qualifications

• Minimum of 2 years’ experience in a professional kitchen.
• Proficient in roasting, sautéing, grilling, boiling, blanching, and frying.
• Able and willing to work on a shift basis, including weekends, evenings and holidays
• Must be able to lift 50 lbs.

Responsibilities

• 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 or at the discretion of the Executive Chef and/or Sous Chef
• Ensure each guest receives consistent services and products
• Develop your craft from one of the area's most renowned Chefs

Skills

Roasting

Sautéing

Grilling

Boiling

Blanching

Frying

Job description

Job Description

Working alongside the amazing team at The Quail, we are seeking a Cook II 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 or at the discretion of the Executive Chef and/or Sous Chef


• Ensure each guest receives consistent services and products


• Develop your craft from one of the area's most renowned Chefs

General Requirements

• Passion for or interest in culinary arts


• Minimum of 2 years’ experience in a professional kitchen


• Proficient in cooking techniques such as roasting, sautéing, grilling, boiling, blanching, and frying


• Able and willing to work on a shift basis, including weekends, evenings and holidays


• Must be able to lift 50lbs.

Salary: $25.80 per hour