Cook III

HSH Group / The Peninsula Hong Kong; California; On-site; USD 52,000 - 73,000; Full time

Benefits offered by this job

Medical benefits

Lodge discounts

Golf discounts

Dining discounts

Job summary

The Quail Lodge & Golf Club in Carmel Valley, CA is seeking a Cook III to support our Kitchen Department. Work alongside a talented team to prepare meals across all restaurant and banquet areas.

You will handle pantry, grill, fryer and broiler stations during service, delegate tasks on the line, and help develop your craft under our Executive Chef. Requirements include passion for culinary arts, at least 2 years in a professional kitchen, proficiency in roasting, sautéing, grilling, boiling,

Qualifications

• Passion for culinary arts.
• 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.

Responsibilities

• Prepare meals for all areas of Quail Lodge & Golf Club 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.
• Delegate duties to other cooks on the line
• Ensure each guest receives consistent services and products
• Develop your craft from one of the area's most renowned Chefs

Skills

Cooking techniques

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 Quail Lodge & Golf Club 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
• Delegate duties to other cooks on the line
• 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