Line Cook 2

Pacific Palms Resort; California; On-site; USD 10,000 - 60,000; Full time

Job summary

Join a dynamic culinary team at a renowned resort where your skills in food preparation will shine. In this role, you'll assist in the preparation of exquisite meals, ensuring the highest standards of quality and presentation. With a focus on teamwork and efficiency, you'll work in a fast-paced environment that values creativity and culinary excellence. If you have a passion for fine dining and a strong foundation in food production, this is the perfect opportunity to elevate your culinary career.

Qualifications

• 3-4 years of progressive experience in food production.
• Experience in fine dining production and à la carte service.

Responsibilities

• Maintain the salad/garde’ manger and hot APP station.
• Prepare meals, including searing and basic roasting of meats.
• Coordinate with Culinary Management to plan daily prep lists.

Skills

Knowledge of the five mother sauces

Understanding of emulsions

Intermediate knowledge of proteins, herbs, and spices

Excellent knife skills

Strong customer service skills

Team-oriented attitude

Ability to follow instructions

Self-motivated with good time management

Job description

Assist in the preparation of food on the Banquet line and the Restaurant. This position pays $20.00 per hour

Responsibilities

1. Maintain the salad/garde’ manger and hot APP station.
2. Prepare meals, including searing, marking, marinating, and basic roasting of meats.
3. Coordinate with Culinary Management to plan daily prep lists.
4. Label, date, and rotate all food products to ensure freshness.
5. Perform work assignments to meet required quantities within specified time frames.
6. Be knowledgeable of all kitchen stations.
7. Understand plate presentations and preparation of all menu items.
8. Communicate daily with line cooks regarding pars and production requirements.
9. Maintain prep and production pars.
10. Minimize waste.
11. Maintain a clean and sanitary work environment.
12. Work efficiently in a fast-paced environment.
13. Work well within a team.
14. Respond to all reasonable requests from management.

Qualifications

1. Knowledge of the five mother sauces: Hollandaise, Vierge, Espanola, Tomato, Bechamel.
2. Understanding of emulsions such as vinaigrettes, mayonnaise, aiolis, purees, and dressings.
3. Intermediate knowledge of all proteins, herbs, and spices.
4. Experience in fine dining production and à la carte service.
5. 3-4 years of progressive experience in food production.
6. Excellent knife skills.
7. Team-oriented attitude.
8. Ability to follow instructions.
9. Strong customer service skills.
10. Self-motivated with good time and activity management.

We are an equal opportunity employer and prohibit discrimination or harassment based on race, color, religion, age, sex, national origin, disability, genetics, veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by law.