Cook III

HSH Group / The Peninsula Hong Kong; Carmel-by-the-Sea (CA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Exceptional medical benefits

Employee discounts on Lodge, Golf, and

Dining services

Job summary

The Quail Lodge & Golf Club in Carmel Valley, California, is seeking a Cook III to join and support our Kitchen Department. You will work across pantry, grill, fryer and broiler stations under the guidance of the Executive Chef and Sous Chef, delivering consistent, high-quality meals for guests and events.

We offer opportunities to learn and grow within a prestigious hospitality operation, along with excellent medical benefits and employee discounts on Lodge, Golf, and Dining services.

Qualifications

• Passion for culinary arts or strong interest in cooking.
• 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

Culinary arts

Professional kitchen experience

Roasting

Sautéing

Grilling

Boiling

Blanching

Frying

Shift work

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